An easy, flavorful summer salad with a Mediterranean flair featuring Israeli couscous and chopped summer vegetables.
This Israeli couscous salad with summer vegetables is an easy, flavorful dish with a mediterranean flair.
It has sweet cherry tomatoes, cool cucumbers, crunchy red peppers, salty feta and olives. It’s tossed with a zesty red wine vinaigrette.
The salad comes together quickly – you prep the veggies as the Israeli couscous is cooking – and your dish is ready in about 20 minutes.
Israeli couscous – also called pearl couscous – is larger and chewier than regular couscous. In fact, Israeli couscous is really pasta.
It is a small, pearl shaped pasta that is toasted before cooking. Toasting the couscous gives it a lovely nutty flavor. I used Israeli couscous that I bought at Trader Joe’s.
Tips for making this recipe:
- I used to skip the step of toasting the couscous and that was a mistake. By toasting the Israeli couscous, you give it a light nutty flavor that really enhances the recipe.
- After toasting the couscous, you are going to be adding water to the pan – it will boil/bubble right away since the pan is hot. Be careful because it may splash up and splashing hot water is not good.
- Once you add the water to the pan, turn down the heat to low right away. If you cook the couscous on medium or high heat, the couscous will end up being struck to the bottom of the pan.
- This Israeli couscous salad with summer vegetables refrigerates really well. Make a little extra so you can bring it to work for lunch the next day.
- I like to soak the red onion in a little water before mincing. This reduces the raw onion taste. So slice off a piece of onion and add it to a small bowl of water before you start dicing your other vegetables.
If you make this recipe and enjoy it, come back and let me know by leaving a comment below!
PrintIsraeli Couscous Salad with Summer Vegetables
An easy, zesty summer salad with a Mediterranean flair featuring Israeli couscous and chopped summer vegetables.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 minutes
- Yield: 4
- Category: Salad
- Cuisine: mediterranean
Ingredients
- 1 cup of Israeli couscous
- 1 cup of water
- 1/2 veggie bouillon cube – roughly chopped up
- 1/4 red bell pepper – finely diced
- 1/2 cucumber – peeled and seeded – finely diced
- 1 cup of cherry tomatoes – sliced in half
- 2 tbs red onion – minced
- 1 handful of parsley – minced
- 10 olives – roughly chopped
- 2 oz of feta – diced
- 3 tbs olive oil plus 1 tsp olive oil
- 1 tbs red wine vinegar
- 1 tsp honey – a small squeeze
- 8 twists of black pepper from a pepper mill
- A pinch of salt
Instructions
- Heat a sauce pan over medium heat and add one tsp of olive oil. Once the oil is warm – about 30 seconds – add Israeli couscous and stir for a minute or two until Israeli couscous is slightly toasted.
- When couscous is toasted – add 1 cup of water and chopped up bouillon cube. Be careful, the pan is hot and the water will probably instantly come to a boil, pour carefully so it doesn’t splash up.
- Turn heat down to low and simmer couscous for the amount of time on package instructions.
- While couscous is cooking, dice red pepper and cucumber – you want the dice to be roughly the same size for both. Add to a large bowl.
- Next, slice cherry tomatoes in half and add to the other vegetables in the bowl.
- Mince parsley and red onion. Add to the vegetables in the bowl.
- Roughly chop olives and add to the bowl.
- Dice feta cheese and set a side.
- Whisk olive oil, red wine vinegar, honey, black pepper and salt together.
- When Israeli couscous is ready, add to a fine mesh sieve and rinse so that the couscous cools. Shake the fine mesh sieve thoroughly so that the couscous is fairly dry.
- Add Israeli couscous to the bowl of vegetables. Add the dressing and toss to combine.
- Add feta cheese to couscous and vegetables and toss gently to combine.
Nutrition
- Serving Size: 1 (of 4)
- Calories: 350
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg
Thanks for stopping by – hope you enjoy the recipe. You can find me on instagram and pinterest too!
This was a delicious main for me and a side for the meat eaters in my family alongside grilled salmon. I used more vegetables than the recipe called for, because ore vegetables in everyone’s tummies is always better. Next time I might add a little finely minced fresh mint too. Thanks for a great recipe!
★★★★★
Thanks so much, Vivian. Glad you enjoyed it and thanks for letting me know by leaving a comment and a rating – I appreciate hearing from you!
This is an easy to eat salad. All the ingredients meld together deliciously.
★★★★★
Thanks so much! And thanks for leaving a rating – I appreciate it!
I came across your recipe just last month and I am making this salad for the third time. I love it! This batch will be to share at a potluck lunch tomorrow.
Thanks so much for letting me know, Sandra – I love this salad too – it’s perfect for a potluck or get together with friends!
These are Awesome summer recipes
Thanks .
Thanks so much, Lileith!
I made this today. I subbed a few things because it is what I had. I used real chicken broth instead of water and veggie bullion. I don’t like the taste of veggie boullion or broth. I used small shallot instead of red onion, and cilantro instead of parsley. It was addictingly delicious!
Thanks, Diana – glad it worked out so well for you! I love the idea of cilantro – I’ll give that a try the next time I make it.
Made this with whole wheat Israeli coucous and it was amazing!
That’s great, Lucy! I’ll have to look for whole wheat Isreali couscous – I haven’t seen that in the markets – but it sounds like a great addition. Thanks for taking the time to let me know you enjoyed it – I appreciate it.
Hello,
First i would like to say that the recipe is vey good and tasty, but i would like to correct you on two things.
Coscos is made of semolina, what you are useing in the recipe is called PETITIM which is a kind of egg less pasta. Because it is similar in its shape to Coscos its ” nickname” is coscos.
And if somtheing the recipe is medditeraninan. Because i have never seen something like this here- in Israel 🙂
Any ways thanks for the great recipe 🙂
Hodayah
Hi Hodayah – Yes, this recipe is definitely mediterranean in flavor. Thanks for the info on Petitim – I’ve never heard of Petitim and had to look it up! Glad you enjoyed the salad. Have a great day.
this sounds like a great summer dish and as the weather is starting to heat up again, i will keep this recipe in mind. i do love cous cous.
Thanks, Sherry. Hope you enjoy it!
It looks absolutely delicious!!!
Thanks, Olivia!
Fabulous Geraldine, never had Israeli couscous before, it’s delicious, helped maybe by my feta which had dried cranberries in it.
I didn’t know you’d never had Israeli couscous before – how that happen? Like the picture you took of your salad 🙂
I love Israeli cous cous – I don’t think it gets as much attention as it deserves! This looks like a delicious and refreshing meal, and I love all the colorful veggies. I agree that it would be great for lunch!
Thanks, Julia. I’m definitely adding this to the lunch rotation. Have a great day!
I could eat this everyday, year round. So good! : )
Hi Crystal – I agree – I sometimes forget about Israeli couscous and then when I eat it, I think, why don’t I make this more often :). Have a good one!
Geraldine, I am so excited to learn about Israeli couscous! I haven’t tried it… it just hasn’t been on my radar, but I love regular couscous, so this must be fantastic! Looking forward to toasting up some couscous and preparing this beautiful salad! Your photography is stunning! 😀 Thank you for sharing this recipe!
Hi Traci – go get yourself some Israeli couscous – it’s completely different from regular couscous but you’ll love it. Have a great night!