Israeli Couscous Salad is perfect as a light lunch or for your Summer potlucks. It’s simple, flavorful, and a big-time crowd pleaser. You can also make it ahead when you are hosting: It’s a great side dish for summer BBQ, or you can get fancy and serve it with grilled or roasted lamb chops!
Ingredients list for the Israeli Couscous Salad
- 1 cup Israeli couscous, uncooked
- 1 tablespoon olive oil (or butter)
- 1 small can of chickpeas, rinsed and drained
- 1/4 red onion, thinly sliced
- 1 cup chopped parsley
- 1/2 cup chopped mint
- 3 cloves of garlic, finely chopped
- 2 cups of grape tomatoes, halved (or cherry tomatoes)
- 2 scallions, thinly sliced
- 3 small Persian cucumbers, cut into small cubes
- 1/2 jalapeño pepper, minced (optional)
For the dressing
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon mayonnaise (optional)
- 3/4 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
Recipe highlights
- Quick and easy: The salad is ready in 25 minutes and perfect for making ahead. This gives you plenty of time to let it sit on the kitchen counter while the flavors meld.
- Nutritious and filling: Loaded with fiber-rich vegetables and protein-packed chickpeas, for a meal that’s light, yet satisfying.
- Versatile: This recipe is highly adaptable. Mix and match the veggies you have on hand. Serve it as a side salad or a vegetarian main.
Ingredients notes
- Israeli Couscous: Also called pearl couscous, it is available in most grocery stores and online. Some brands offer turmeric-flavored couscous that is light yellow. You can mix regular couscous with turmeric couscous for a nice flavor addition and a pop of color.
- Chickpeas: They’re nutrient-dense and bring extra chunkiness and creaminess. Canned chickpeas will save you time and work perfectly here.
- Cucumber and grape tomatoes: We like the smaller Persian cucumber in this recipe, but a seedless English cucumber will work too. Grape tomatoes tend to be on the sweeter side; cherry tomatoes are also great.
- Parsley + Mint: Fresh herbs cut through the flavors and make the salad taste alive.
Directions
1. Make the couscous: Heat one tablespoon of olive oil in a medium pot or saucepan and toast the couscous pearls for a minute or two. Add 1 1/4 cups of water (or vegetable broth) and simmer, covered, for about 10 minutes. Couscous should be al dente – check the package directions and adjust the cooking time if necessary. Once done, add a small dollop of butter and fluff the couscous with a fork.
2. While couscous is cooking, prepare the dressing: combine olive oil, lemon juice, salt, and pepper in a jar, close the lid, and shake vigorously to emulsify.
3. Place all the salad ingredients in a large bowl, plus the cooked couscous. Pour the dressing over and mix well. Adjust salt and pepper if necessary.
4. Cover and let the Israeli Couscous Salad stand at room temperature until ready to serve. Enjoy!
Pro tips for the Israeli Couscous Salad
- We recommend you serve the salad at room temperature: grape tomatoes will taste way better, and the couscous and chickpeas will absorb some of the dressing, making the salad more flavorful.
- You can store any leftovers covered in your refrigerator for 2 days.
More Mediterranean-inspired salads you might like
- Mediterranean Salad with Cucumber, Tomato and Onion
- Mediterranean Chickpea Salad
- Chickpea Salad Recipe
- Mediterranean Cucumber Salad
Israeli Couscous Salad
This vibrant Israeli Couscous Salad is easy and nutritious – perfect for a light meal or a summery side dish.
- 1 cup Israeli couscous, uncooked
- 1 tablespoon olive oil (or butter)
- 1 small can of chickpeas, rinsed and drained
- 1/4 red onion, thinly sliced
- 1 cup chopped parsley
- 1/2 cup chopped mint
- 3 cloves of garlic, finely chopped
- 2 cups of grape tomatoes, halved (or cherry tomatoes)
- 2 scallions, thinly sliced
- 3 small Persian cucumbers, cut into small cubes
- 1/2 jalapeño pepper, minced (optional)
The dressing
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon mayonnaise (optional)
- 3/4 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
Instructions
- Make the couscous: Heat one tablespoon of olive oil in a medium pot or saucepan and toast the couscous pearls for a minute or two. Add 1 1/4 cups of water (or vegetable broth) and simmer, covered, for about 10 minutes. Couscous should be al dente - check the package directions and adjust the cooking time if necessary. Once done, add a small dollop of butter and fluff the couscous with a fork.
- While couscous is cooking, prepare the dressing: combine olive oil, lemon juice, salt, and pepper in a jar, close the lid, and shake vigorously to emulsify.
- Place all the salad ingredients in a large bowl, plus the cooked couscous. Pour the dressing over and mix well. Adjust salt and pepper if necessary.
- Cover and let the Israeli Couscous Salad stand at room temperature until ready to serve. Enjoy!
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