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    Home » Recipes » 30 minutes or less

    Israeli Couscous Salad with Summer Vegetables

    Published: Sep 3, 2014 · Modified: May 19, 2019 by Geraldine · 58 Comments

    Jump to Recipe·Print Recipe

    An easy, flavorful summer salad with a Mediterranean flair featuring Israeli couscous and chopped summer vegetables.

    Israeli-Couscous-Salad-with-Summer-Vegetables-cu

    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.

    Israeli Couscous Salad with Summer Vegetables

    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.

    Looking for more family favorite recipes that are easy to make?  Then try one of these:

    • Tomato, Cucumber, Avocado Salad – The number one reader favorite recipe on my site.
    • Orzo Salad with Asparagus and Spinach – Easy to make, packed with flavor and only uses one pot.
    • Ravioli with Asparagus and Walnuts – Readers love this recipe – quick, easy and tastes delicious.

    If you make this recipe and enjoy it, come back and let me know by leaving a comment below!

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    Israeli Couscous Salad with Summer Vegetables

    Print Recipe

    ★★★★★

    5 from 15 reviews

    An easy, zesty summer salad with a Mediterranean flair featuring Israeli couscous and chopped summer vegetables.

    • Author: Geraldine
    • Prep Time: 10 mins
    • Cook Time: 12 mins
    • Total Time: 22 minutes
    • Yield: 4 1x
    • Category: Salad
    • Cuisine: mediterranean

    Ingredients

    Scale
    • 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

    1. 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.
    2. 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.
    3. Turn heat down to low and simmer couscous for the amount of time on package instructions.
    4. 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.
    5. Next, slice cherry tomatoes in half and add to the other vegetables in the bowl.
    6. Mince parsley and red onion. Add to the vegetables in the bowl.
    7. Roughly chop olives and add to the bowl.
    8. Dice feta cheese and set a side.
    9. Whisk olive oil, red wine vinegar, honey, black pepper and salt together.
    10. 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.
    11. Add Israeli couscous to the bowl of vegetables. Add the dressing and toss to combine.
    12. 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

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    Thanks for stopping by – hope you enjoy the recipe.  You can find me on instagram and pinterest too!

    More 30 minutes or less

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    • Quinoa Salad with Cherry Tomatoes and Cucumbers
    • Tomato Soup with Goat Cheese
    • Pasta with Sautéed Cherry Tomatoes, Olives and Feta

    Filed Under: 30 minutes or less, Salad Tagged With: Cherry Tomatoes, Cucumbers, Feta, Israeli Couscous, Olives

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Adam Ben Moshe

      September 22, 2019 at 8:34 pm

      Hi! I’m from Israel and I want to fix you for that common mistake! These flakes are similar to cuscus but it’s actually “Petitim (“flakes” in Hebrew) it’s something between rice and pasta

      Reply
      • Geraldine

        September 24, 2019 at 7:51 am

        Thank you for letting me know, Adam! I appreciate the info. I’ll add the info to my recipe this weekend when I have a little spare time.

        Reply
    2. Angela Cowardin

      August 26, 2019 at 8:50 am

      I’m a huge fan of Israeli couscous and wanted to try a summertime recipe with it. I found this online and decided to give it a try. This was absolutely delicious and I will be making it over again and again and again. Highly recommend especially if people enjoy is really couscous as much as I do. Had rave reviews from my friends too.

      ★★★★★

      Reply
      • Geraldine

        August 31, 2019 at 1:30 pm

        Thanks so much, Angela – so glad you enjoyed this and your friends liked it too. I really appreciate hearing from you and thanks for leaving a rating as well!

        Reply
    3. Rebecca Lopes

      July 10, 2019 at 2:52 pm

      Hi- I didn’t have any honey, so I switched it up and added the juice of a whole lemon and 1 tbs more of extra virgin olive oil. Also not a fan of feta cheese so I used mozzarella and the salad turned out great! I had tri color Israeli couscous and it was beautiful!

      ★★★★★

      Reply
      • Geraldine

        July 13, 2019 at 11:33 am

        Hi Rebecca – thanks so much for letting me know. Mozzarella is a great idea. Glad you enjoyed it – and thanks so much for taking the time to leave a comment and rating – I really appreciate hearing from you!

        Reply
    4. Beth

      July 02, 2019 at 2:43 pm

      Hi. This recipe is delicious! Definitely in the rotation for pot lucks and BBQs. Husband loved it!

      ★★★★★

      Reply
      • Geraldine

        July 08, 2019 at 5:45 am

        Thanks so much for letting me know, Beth. So glad your husband enjoyed it. Thanks for taking the time to leave a comment and rating – I really love to hear from readers when they enjoyed a recipe!

        Reply
    5. Trish Atama

      May 10, 2019 at 1:35 pm

      Love this recipe.. so yummy.. I get heaps of comments from people and it’s so easy to make.
      Thanks heaps

      ★★★★★

      Reply
      • Geraldine

        May 19, 2019 at 4:53 pm

        So glad you and your friends have enjoyed it, Trish. Thanks so much for taking the time to leave a message and a rating – I really appreciate hearing from you!

        Reply
    6. Josie

      March 21, 2019 at 6:21 pm

      Making this weekend with roasted bell peppers instead of fresh so see how we go !

      Reply
      • Geraldine

        March 23, 2019 at 9:16 am

        Hope you like it, Josie!

        Reply
    7. Petra H.

      August 15, 2018 at 3:44 pm

      Made this with extra fresh herbs and summer veggies – fresh brined feta. To die for!!! I like the idea of dried cherries in this although I am serving it tonight along side fresh corn on the cob and Colorado peaches.

      ★★★★★

      Reply
      • Geraldine

        August 19, 2018 at 12:37 pm

        Hi Petra – sorry for the late reply – so glad you enjoyed this recipe! It’s one of my favorite. The idea of dried cherries is very intriguing – will need to try that. Thanks for leaving a comment!

        Reply
    8. Lauren Flier

      July 13, 2018 at 9:26 am

      The first time I made this, I was searching for a recipe to use the tricolor couscous I had in my pantry. I found this recipe and although I did not have pearl couscous, I decided to try it anyway. I loved it to death. I did not change anything else about the recipe at all except for using tricolor couscous instead of pearl. I loved it so much that I made it a second time that same way. Last night I made it for a third time using pearl couscous this time. I still love it but I actually prefer the tricolor couscous instead even though the texture is completely different. I would make this a thousand times more but I think I will use the tricolor couscous from now on. So delicious! Thank you for this amazing recipe.

      ★★★★★

      Reply
      • Geraldine

        July 14, 2018 at 1:18 pm

        Hi Lauren – thanks so much for leaving such a great comment! So glad you enjoyed this recipe so much. I will have to look for tri-color couscous at the market and try that the next time I make this. I really appreciate you coming back to leave a rating and review – you made my day!

        Reply
    9. vivian

      April 23, 2018 at 3:04 pm

      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!

      ★★★★★

      Reply
      • Geraldine

        April 24, 2018 at 6:44 am

        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!

        Reply
    10. Sheila

      January 29, 2018 at 6:06 am

      This is an easy to eat salad. All the ingredients meld together deliciously.

      ★★★★★

      Reply
      • Geraldine

        January 29, 2018 at 8:43 am

        Thanks so much! And thanks for leaving a rating – I appreciate it!

        Reply
    11. Sandra Croley

      July 24, 2017 at 10:29 am

      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.

      Reply
      • Geraldine

        July 26, 2017 at 7:21 am

        Thanks so much for letting me know, Sandra – I love this salad too – it’s perfect for a potluck or get together with friends!

        Reply
    12. Lileith

      June 20, 2016 at 5:31 pm

      These are Awesome summer recipes
      Thanks .

      Reply
      • Geraldine

        June 21, 2016 at 7:08 am

        Thanks so much, Lileith!

        Reply
    13. Diana

      June 08, 2016 at 3:36 pm

      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!

      Reply
      • Geraldine

        June 10, 2016 at 7:15 am

        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.

        Reply
    14. Lucy M.

      March 10, 2015 at 5:04 am

      Made this with whole wheat Israeli coucous and it was amazing!

      Reply
      • Geraldine

        March 10, 2015 at 7:30 am

        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.

        Reply
    15. Hodayah

      February 11, 2015 at 1:16 am

      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

      Reply
      • Geraldine

        February 11, 2015 at 8:26 am

        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.

        Reply
    16. sherry from sherryspickings

      September 21, 2014 at 8:02 pm

      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.

      Reply
      • Geraldine

        September 21, 2014 at 8:18 pm

        Thanks, Sherry. Hope you enjoy it!

        Reply
    17. Olivia

      September 08, 2014 at 4:38 pm

      It looks absolutely delicious!!!

      Reply
      • Geraldine

        September 08, 2014 at 5:15 pm

        Thanks, Olivia!

        Reply
        • Sheila

          September 10, 2014 at 2:47 pm

          Fabulous Geraldine, never had Israeli couscous before, it’s delicious, helped maybe by my feta which had dried cranberries in it.

          Reply
          • Geraldine

            September 10, 2014 at 7:31 pm

            I didn’t know you’d never had Israeli couscous before – how that happen? Like the picture you took of your salad 🙂

            Reply
    18. Julia | Orchard Street Kitchen

      September 05, 2014 at 7:28 am

      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!

      Reply
      • Geraldine

        September 05, 2014 at 9:44 am

        Thanks, Julia. I’m definitely adding this to the lunch rotation. Have a great day!

        Reply
    19. Crystal | Apples & Sparkle

      September 04, 2014 at 5:14 pm

      I could eat this everyday, year round. So good! : )

      Reply
      • Geraldine

        September 04, 2014 at 6:59 pm

        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!

        Reply
    20. Traci | Vanilla And Bean

      September 04, 2014 at 9:10 am

      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!

      Reply
      • Geraldine

        September 04, 2014 at 7:00 pm

        Hi Traci – go get yourself some Israeli couscous – it’s completely different from regular couscous but you’ll love it. Have a great night!

        Reply
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