“Sensational Vegan Israeli Breakfast: A Mouthwatering Symphony of Textures and Flavors”

Allergens

None

Ingredients

• 1 cup Israeli couscous
• 2 cups water
• 1/4 tsp salt
• 2 tbsp olive oil
• 1 large tomato, diced
• 1 small cucumber, sliced
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup pitted Kalamata olives, roughly chopped
• 1/4 cup capers
• 1 avocado, sliced
• 6 slices whole grain or seeded bread, toasted
• 1 tbsp tahini paste

Instructions

1. In a medium saucepan, combine Israeli couscous, water, and salt. Bring to a boil, then reduce heat and simmer for 7 9 minutes until cooked through. Drain any excess liquid and set aside to cool.
2. In a large bowl, mix together tomato, cucumber, red onion, parsley, and mint. Add the cooked couscous, Kalamata olives, and capers, tossing well to combine.
3. Toast your preferred bread slices and set aside.
4. Dollop a generous scoop of the Israeli couscous salad onto each piece of toast. Top with avocado slices and drizzle with tahini paste.
5. Serve immediately, garnishing with additional fresh herbs if desired.

Chef’s Insight

Feel free to adjust the amounts of herbs, olives, and capers according to your personal taste preference.

Notes

Serve with freshly squeezed orange juice and a pot of freshly brewed coffee or tea for a complete Israeli breakfast experience.