Israeli Couscous Salad

Israeli Couscous Salad is hearty, flavorful, and delicious. This quick and easy to make salad is packed with pearl couscous, fresh veggies like tomatoes and cucumbers, and tangy feta, all tossed together with a simple lemon dressing. Serve this vibrant couscous salad for a nourishing and healthy lunch or dinner.

This pearl couscous salad recipe is quick and easy too, taking about 30 minutes to make — and even faster if you are quick with chopping vegetables! It's the perfect salad to toss together for a last-minute side to add to your dinner or to meal prep for lunch all week.

Why You'll Love this Israeli Couscous Salad

• Full of fresh veggies. This pearl couscous salad is loaded with fresh vegetables and herbs including cherry tomatoes, bell peppers, cucumbers, and parsley. Which makes this salad healthy, nutritious, and delicious.
• Quick and easy to make. Make this Israeli couscous salad in about 30 minutes following a few simple steps: cook the pearl couscous, chop the veggies, make the dressing, and toss together! Set aside 25 minutes for the Israeli couscous to cook. It is great for meal prep too!
• Fresh lemon dressing. The zesty, citrusy lemon dressing adds the perfect balance to the fresh veggies, tangy feta, and earthy couscous. With just a touch of sweetness, it transforms this couscous salad into a delicious blend of flavors.
• Vegan-friendly. This plant-based salad is perfect for vegetarians and vegans. To make this vegan, sub out the feta for a plant-based cheese or leave it out completely, and switch out the honey in the dressing for maple syrup. So easy!

What is Israeli Couscous?

Israeli couscous, also known as pearl couscous, is a a small type of pasta that originated in Israel. They have a slight nutty flavor and a chewy texture which makes them different than traditional couscous which is actually made from wheat granules.

Pearl couscous is a versatile ingredient that goes well in many dishes, especially salads and soups. Plus, it is really easy to prepare, taking about 25 minutes to cook. The cooking process is similar to that of rice or quinoa. All you do is cook it in a saucepan of boiling water, bring to a simmer, and fluff with a fork.

Ingredient Notes

To make this delicious Israeli Couscous Salad, you will need the following ingredients (full measurements in recipe card below):

• Israeli couscous - also known as pearl couscous. You will also need water and olive oil to cook the couscous in. Avocado oil or vegetable oil can also be used instead.
• red bell pepper - yellow or orange bell pepper would work if you don’t have red bell pepper available, but green bell pepper may change the flavor slightly (but it works too).
• Persian cucumber - any kind of cucumber would work, but we think Persian cucumbers are the best for this recipe.
• cherry tomatoes - if you don’t have cherry tomatoes, use grape or plum tomatoes instead. You can also cut a large tomato into one-inch pieces.
• red onions - 
• feta cheese - you can also try a firm goat cheese or crumbled tofu in place of the feta.
• parsley - feel free to substitute with another fresh herb such as dill or basil.
• olive oil
• lemon juice - freshly squeezed lemon juice will give the dressing the best flavor.
• honey - an equal measure of maple syrup would work, but the flavor will be altered a bit.
• dijon mustard - a brown or stone-ground mustard would also work.
• salt and pepper

You will also need measuring cups and spoons, mixing bowl, and serving bowl.

How to Make the Best Israeli Couscous Salad

1. Cook the couscous. In a medium cooking pot, add water and olive oil. Bring it to boil over medium heat, about 5 minutes. Close the lid and reduce the heat to low. Add the pearl couscous and let it simmer until all the water is absorbed, about 15 minutes. Remove from heat and let the cooked couscous rest for another 5 minutes. Fluff with a fork and set aside.

2. Make the dressing. In a small mixing bowl, whisk together olive oil, lemon juice, honey, dijon mustard, salt, and pepper until smooth.

3. Assemble the bowl. In a large serving bowl, arrange the cooked couscous, bell pepper, cucumber, tomatoes, onion, parsley, and feta cheese. Drizzle with dressing and toss well. Serve immediately.

How to Serve

Serve this Israeli Couscous Salad on it's own for delicious meal packed with plant-based protein, or pair it with a dinner entree such as grilled or baked protein such as:

• Greek Salmon
• Oven Baked Chicken Breast
• Garlic Butter Steak Bites
• Pecan Crusted Chicken
• Garlic Butter Shrimp
• Italian Meatballs

Storing and Freezing Instructions

How to Store

Transfer leftover pearl couscous salad into an airtight container and refrigerate it for 4-5 days.

How to Freeze

I don't recommend freezing the salad, but you can freeze the pearl couscous separately in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and then add your veggies and dressing for a quick salad.

More Salad Recipes

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• Buckwheat Salad
• White Bean Salad
• Chickpea Greek Salad
• Persian Shirazi Salad with Cucumbers and Tomato

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