Description
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.
Ingredients
For the couscous:
- 1 cup Israeli couscous (pearl couscous)
- 1 cup water
- 1 teaspoon olive oil
For the salad:
- 1 red bell pepper, diced
- 2 Persian cucumbers, sliced or quartered
- 1 cup cherry tomatoes, halved
- 1/4 cup red onions, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, finely chopped
For the dressing:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- 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.
- Make the dressing. In a small mixing bowl, whisk together olive oil, lemon juice, honey, dijon mustard, salt, and pepper until smooth.
- Assemble the salad. 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean