Name: Israeli couscous salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.5 cup Israeli couscous; 2 cup vegetable broth; 0.5 cup cherry tomatoes (halved); 0.25 cup cucumber (diced); 0.25 cup red onion (finely chopped); 0.33 cup fresh parsley (chopped); 0.25 cup fresh mint (chopped); 0.33 cup lemon juice; 3 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper

What are some dishes that just feel like a warm hug on your plate? What are some of the best Israeli couscou salad recipes? What’s the kind of recipe I stumbled upon years ago when I was desperate for a flavorful, satisfying recipe? What are some good side dishes that don’t require a million ingredients? Is it a good idea to try acupuncture for the first time? Potlucks, weeknight dinners and even those times when you just want something a little bit special. Without the fuss. What are some of the best flavors in couscus? How do I make a tangy dressing that just ties it all together? Is it like a tabbouleh? What is Couscous? If you’ve ever felt overwhelmed by complicated salad recipes, or just want to add a vibrant, healthy flavor to your salads, here are some of the best examples. What are some crowd-pleasing options to add to your repertoire? What are some of the best Israeli couscou salad recipes?

What is Israeli Couscous Salad?

What is this magical dish? At its heart, an Israeli couscou salad is a vibrant, textural celebration of fresh ingredients. What is the best Israeli couscou recipe? Think of those little pearls of pasta, toasted to a beautiful golden hue, then tossed with medley of herbs and spices. What’s your favorite salad dressing? Unlike its smaller, North African cousin, Israeli couscus, also known as pearl, it is not a good choice for eating. Is larger and rounder, giving it a delightful al dente chewiness that really stands up well in food. Is it mushy? Where can I let my creativity shine? What are some good things like crisp cucumbers, sweet bell peppers and juicy tomatoes? What is essentially a hearty, incredibly satisfying grain salad that’s as beautiful to look at as it is to eat. What is the best way to eat Is it just a side dish? Can easily be a light lunch or even main course with added protein.

Why do I love this recipe?

There are so many reasons why this Israeli couscous salad has become a staple in my kitchen, and I’m pretty sure you’ll fall in love with it too! First off, the flavor profile is just out of this world. You get that subtle nuttiness from the toasted couscous, which is then perfectly complemented by the crisp freshness of finely diced bell peppers and cucumbers, the sweetness of cherry tomatoes, and the aromatic punch of fresh parsley and mint. And the dressing? Oh, the dressing! It’s a simple lemon-based vinaigrette that’s bright, tangy, and just perfect for waking up all those flavors. What I love most about this recipe, though, is its incredible simplicity. You can whip it up in under 30 minutes, making it a lifesaver on busy weeknights when you need a quick and healthy meal. Plus, it’s wonderfully cost-effective. The ingredients are all pantry staples or readily available at any grocery store, and you can really stretch it to feed a crowd without breaking the bank. But the real magic is its versatility. This Israeli couscous salad is a chameleon! It’s fantastic served chilled as a refreshing side dish for grilled chicken or fish, but I’ve also served it warm as a light lunch with some crumbled feta on top. It’s also a potluck champion – it travels well and always gets rave reviews. Honestly, compared to other grain salads I’ve tried, this one hits all the right notes: easy, delicious, and endlessly adaptable. It’s just one of those recipes that makes you feel like a kitchen superstar, even on your most frazzled days.

How do I make Israeli Couscous Salad?

Quick Overview

What are some of the best Israeli couscou salad recipes? What is the best way to cook Israeli couscou for a nutty flavor? Is it tender yet still has a slight chew? While that’s happening, you’ll chop up all your colorful veggies and fresh herbs. Once the couscou is cooked and cooled slightly, you’ll toss everything together with a bright, shiny, smooth kitchen towel. What is a lemon-herb Is it a simple process that yields incredibly delicious results? Can you customize it with whatever fresh produce you have on hand? Is this one of those recipes that gets better with every recipe?

Ingredients

For the Main Couscous Base:
1 12 cups Israeli couscou (also known as pearl) (Also called ‘the pearl of Israel’
2 tablespoons olive oil. 1 tablespoon lemon juice.
3 cups vegetable or chicken broth (or water, but broth adds extra flavor)
Salt and freshly ground black pepper to taste.

For the Fresh Mix-ins:
1 cup finely diced cucumber (about 12 a medium cucumber)
1 cup finely diced red bell pepper (about 12 a medium pepper)
12 cup finely diced red onion (soak in cold water for 10 minutes to mellow the bite if you prefer)
1 pint cherry tomatoes, halved or quartered if large. 1 Pint green peppers, 1
12 cup chopped fresh parsley.
14 cup chopped fresh mint (optional, but highly recommended)
14 cup crumbled feta cheese (optional, for a salty tang)

For the Lemon-Herb Dressing:
13 cup extra virgin olive oil. 1 tbsp. extra
3 tablespoons fresh lemon juice (from about 1-1 12 lemons) (I used 5 lemon slices)
1 clove of garlic, minced.
1 teaspoon dried oregano. 1 tablespoon dried
12 teaspoon salt, or to taste.
14 teaspoon black pepper, or to taste.

How do I get started

Step 1: Preheat & Prep Pan

What should I do first, grab a medium saucepan or pot and add the 2 tablespoons of olive oil. I want the oil to be warm but not smoking. Place it over medium heat. This step is crucial for toasting the couscus properly, which is what gives it that wonderful nutty flavor. What is depth of flavor?

Step 2: Mix Dry Ingredients

Add the 1 12 cups of Israeli Couscous directly into the warm olive oil in the saucepan. Stir it around constantly for about 2-3 minutes. You’re looking for the couscou pearls to turn a lovely light golden brown. This toasting process is key – it changes the texture and flavor profile completely. Keep stirring so that it doesn’t burn. What is the aroma of toasty toast in your kitchen?

Step 3: Mix Wet Ingredients

How do I get the dressing ready for couscou’s toast? In a small bowl or jar with lid, combine the 13 cup extra virgin olive oil, 3 tablespoons fresh basil and 1 teaspoon salt. Serve immediately. Lemon juice, the minced garlic, dried oregano, 12 teaspoon salt, and 1/4 teaspoon black pepper. Serve warm or cold. If using a jar, screw on the lid and shake it up really well until it’s emulsified. If using a bowl, whisk everything together until well combined. Taste it and adjust the salt and pepper if needed – this is your chance to make it perfect!

Step 4: Combine

Once the couscou is toasted and golden, carefully pour in the 3 cups of broth (or water). Season with salt and pepper. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it cool. You want to cook it for about 10-12 minutes, or until all the liquid is absorbed and the couscou is tender. Is it tender but still has a slight bite? Why shouldn’t mushy food be Once cooked, remove it from the heat and let it sit, covered, for another 5 minutes. What is the best way to fluff it with a fork? It’s important to let it cool down before adding the other ingredients. If you’re in a hurry, spread it out on baking sheet.

Step 5: Prepare Filling

When the couscus is cooking and cooling, this is the perfect time to get all your fresh ingredients. How do I prepare ingredients How do you finely dice the cucumber, red bell pepper, and red onion? What is the best way to chop fresh parsley and mint. If you find your red onion a bit too sharp, soak in ice water for about 10 minutes before dicing. Can really mellow out that pungent bite, making it much more pleasant in a salad. If you’re using feta cheese, crumble it.

Step 6: Layer & Swirl

Once the Israeli couscou has cooled enough to handle, transfer it to a large mixing bowl. Add the diced cucumber, bell pepper, red onion, and halved cherry tomatoes. If you’re using feta, add it now too. Sprinkle in the chopped parsley and mint. How much dressing do I need to pour over my salad? All the ingredients are evenly distributed. Gently toss everything together to combine. Make sure all the Ingredients Are Evenly Distributed. How do I coat a vegetable with dressing? You don’t want to mash couscou or veggies.

Step 7: Bake

There is no baking for this particular recipe! We are making a salad, not baked good, so no oven required here. How do you cook a couscou recipe? What is dressing? Is it all about the fresh, vibrant flavors and textures?

Step 8: Cool & Glaze

This step is actually about cooling the couscou before mixing, and then letting the salad flavors come out. I don’t need to glaze anything for this recipe. What is the dressing? It’s what brings everything together. Once everything is tossed, you can let it sit at room temperature for about 15-20 minutes to allow for air movement. If you want to serve it chilled, you can pop it in the fridge if you like.

Step 9: Slice & Serve

What are the best ways to serve Israeli couscou salad at room temperature? Give it a final toss to redistribute the dressing and ingredients. What are some good ways to serve it as is, or maybe with a little extra feta on top? Is it a beautiful dish on its own? What is the best way to serve a bowl of water?

What should I serve it with?

What are some of the best salads to serve with Israeli couscus? What are some of the Is it safe to use a small scoop alongside scrambled eggs? Is it surprisingly What’s better, fresh veggies and couscou are a lighter start than toast? For brunch, this is an absolute star. Serve it in a big bowl with smoked salmon, crusty bread, and maybe some mimosas. Is it a good dessert? Well, not traditionally, but if you wanted something light after a rich meal, you could use sand or ice. A very small, soft, smooth, slightly sweet, would do. Is it a good idea to add honey to the dressing and dried cranberries? Can be used as a palate cleanser. I love having a container of this in my fridge. It’s so cozy and easy to make. Is it good on its own when I need something healthy and quick, or spooned into a pita pocket with some water? What is grilled halloumi My kids actually love it stuffed into bell pepper halves for a fun, edible boat. Is it good to eat with chicken, fish, lamb, or even veggie? What is that dependable side dish that makes everything else on the plate taste better?

How do I make a perfect Israeli Couscous Salad?

I’ve made this Israeli couscous salad more times than I can count, and over the years, I’ve picked up a few tricks that really make it shine. When it comes to the Israeli couscous itself, toasting it is absolutely non-negotiable for me. That toasting step is where the magic happens, transforming it from bland pasta to something with a rich, nutty flavor. Don’t rush it! Keep it moving in the pan to ensure even browning. For the veggies, the key is to dice them finely and uniformly. This ensures that every bite has a bit of everything and the textures blend together beautifully. If you’re prepping ahead, keep the dressing separate until you’re ready to serve. This prevents the couscous from getting soggy, especially if you’re not a fan of the softer texture. I learned this the hard way when I first made it for a picnic and it sat in the dressing for too long. Trust me on this one, keeping the dressing on the side is a game-changer for make-ahead salads. If you’re not a fan of raw red onion, soaking the diced onion in ice water for about 10 minutes really mellows out its sharp bite. It makes a huge difference! When it comes to the herbs, don’t be shy! Fresh parsley and mint are incredibly fragrant and add so much brightness. I’ve experimented with adding other herbs like dill or cilantro, and they’re lovely too, but parsley and mint are my classic go-to. For ingredient swaps, feel free to play around. I often add chopped Kalamata olives for a briny kick, or some toasted sunflower seeds for extra crunch. If you don’t have bell peppers, chopped celery or even blanched green beans work well. The goal is fresh, crisp elements that contrast with the chewy couscous. And lastly, the dressing! Make sure you taste and adjust it before you toss everything. Sometimes you need a little more lemon juice, or a pinch more salt, depending on your ingredients and your own taste preferences. It’s that final touch that really brings it all home.

Storing and Reheating Tips

One of the things I adore most about this Israeli couscous salad is how well it keeps, which makes it perfect for meal prepping or taking to gatherings. If you plan on enjoying it within a day or two, you can store it in an airtight container in the refrigerator. I usually find it tastes even better the next day as the flavors have had more time to meld together beautifully. It should stay fresh for up to 3-4 days in the fridge, but I’d say the quality is best within the first 2 days. If you’re making it for a potluck and need to transport it, it’s often best to keep the dressing separate until you arrive at your destination. Then, just toss it all together before serving. This helps maintain the texture of the couscous and the crispness of the vegetables. If by some chance you have leftovers that have been sitting out for a while at a party, it’s best to discard those. For reheating, I don’t typically reheat this salad; it’s designed to be eaten at room temperature or chilled. However, if you prefer it slightly warmer, you could gently warm a portion in the microwave for just a few seconds, or even set it out on the counter for about 30 minutes before serving. Just be mindful that warming it might soften the vegetables a bit. For the glaze advice, well, there isn’t a glaze in this recipe, but the dressing acts as the perfect coating that brings all the flavors together. You want to make sure everything is nicely coated in that bright, lemony dressing for the best flavor experience.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this Israeli couscous salad gluten-free, you’ll need to swap out the Israeli couscous for a gluten-free grain. Quinoa or brown rice work wonderfully as substitutes. Cook them according to package directions. You might need to adjust the liquid ratio slightly depending on the grain you choose. The rest of the ingredients and the dressing remain the same, so you’ll still get all those amazing flavors and textures!

Do I need to peel the zucchini?

This recipe actually calls for cucumber, not zucchini! But to answer the spirit of your question, if you were to use cucumber in a salad like this, peeling is optional. Leaving the peel on adds a bit more color and texture, plus some extra nutrients. However, if you prefer a smoother texture or your cucumber has a thick, waxy peel, you can certainly peel it before dicing.

Can I make this as muffins instead?

This recipe is specifically designed as a salad with Israeli couscous, so making it into muffins wouldn’t really work as intended. Muffins typically require a binder like eggs and flour to create a batter that bakes up. This salad relies on the texture of the couscous and fresh vegetables. If you’re looking for a muffin recipe, I’d suggest searching for something specifically made for muffins!

How can I adjust the sweetness level?

This salad isn’t inherently sweet, but if you find you prefer a touch more sweetness, you have a few options. You could add a bit of finely diced sweet bell pepper (like yellow or orange) to the mix. Another popular trick is to add a small amount of dried fruit like cranberries or chopped apricots to the salad. You could also whisk a teaspoon of honey or maple syrup into the dressing. Just start with a little and taste as you go!

What can I use instead of the glaze?

Great question! Since this is a salad, there’s no glaze involved. The “glaze” is actually the dressing that coats all the ingredients, giving them flavor and a nice sheen. So, you wouldn’t replace a glaze here. The lemon-herb dressing is what brings everything together, and it’s perfect as is!

Final Thoughts

Honestly, this Israeli couscous salad is one of those recipes that I come back to again and again because it’s just so reliable and delicious. It’s proof that you don’t need fancy techniques or exotic ingredients to make something truly spectacular. The combination of the toasted couscous, the crisp, fresh vegetables, and that bright, zesty dressing is just pure perfection. It’s the kind of dish that makes healthy eating feel exciting and effortless. If you enjoyed this recipe, you might also love my Quinoa Black Bean Salad or my Mediterranean Chickpea Salad – they have a similar fresh, vibrant feel! I really hope you give this Israeli couscous salad a try. It’s a wonderful way to brighten up any meal, and I’m pretty sure it’ll become a favorite in your kitchen too. Let me know in the comments below how yours turns out, or if you’ve got any brilliant variations you like to add! Happy cooking!