For a richer flavor, toast the couscous in a dry pan before adding the oil and aromatics. Feel free to substitute other fresh herbs like dill or oregano. The herbs add a lot of flavor, so don't skip them! If you don't have Persian cucumbers, English cucumbers work well too. Just be sure to remove the seeds if they are large. This salad is best served at room temperature or slightly chilled. Add crumbled feta cheese for extra flavor. To make it a complete meal, add grilled chicken, shrimp, or chickpeas.
Israeli Couscous Salad
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 25 mins
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SERVING4 People
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VIEWS27
A vibrant Mediterranean-inspired salad featuring pearl-shaped couscous, crisp vegetables, briny olives, and fragrant herbs, all enrobed in a zesty citrus vinaigrette. A delightful and refreshing dish perfect as a light lunch or a side to grilled fare.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol0 mg
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Fiber6 g
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Protein8 g
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Saturated Fat2 g
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Sodium636 mg
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Sugar3 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Couscous: Heat 1 teaspoon of olive oil in a medium saucepan over medium heat. Add the diced shallot and minced garlic, cook until softened and fragrant, about 2-3 minutes.
02
StepToast the Couscous: Add the Israeli couscous to the saucepan and sauté, stirring constantly, until lightly toasted, about 2-3 minutes.
03
StepCook the Couscous: Pour in the chicken stock, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer until the couscous is tender and all the liquid has been absorbed, approximately 15 minutes. Remove from heat and let cool completely, about 45 minutes.
04
StepMake the Citrus Vinaigrette: In a small bowl, whisk together the lemon zest, lemon juice, 3 tablespoons of olive oil, Dijon mustard, salt, and pepper until well combined.
05
StepAssemble the Salad: In a large serving bowl, combine the cooled couscous, sliced cucumbers, chopped spinach, halved grape tomatoes, quartered black olives, sliced scallions, chopped parsley, julienned mint, and julienned basil.
06
StepDress and Serve: Pour the citrus vinaigrette over the salad and gently toss until all the ingredients are evenly coated. Adjust seasoning with salt and pepper to taste. Serve immediately or chill for later.
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Mossie Dickens
Jun 24, 2025The lemon-Dijon dressing is amazing! I'm going to use it on other salads too.
Denis Wiegand
Jun 15, 2025I made this salad for a summer BBQ, and it was gone in minutes!
Mallie Ledner
Jun 4, 2025This salad is so refreshing and easy to make! I love the bright flavors of the lemon and herbs.
Daija Sporer
May 28, 2025I added some grilled chicken to make it a complete meal. It was a hit!
Herbert Witting
May 14, 2025I didn't have fresh mint or basil, so I used dried herbs instead. It was still delicious!
Brennan Larkin
May 11, 2025This is my new go-to salad for potlucks. Everyone always raves about it!
Major Wolf
Apr 20, 2025Doubled the dressing amount. Very tasty and refreshing.
Chaz Kiehn
Mar 23, 2025I substituted the spinach with kale. It tasted great!