Israeli Couscous Salad Recipe

I created my Best Couscous Salad with Israeli pearl couscous and a surprising ingredient that I can’t wait to share.

I fell for Israeli (pearl) couscous the first time I bit into those tiny, chewy pearls. This couscous salad isn’t the predictable kind, it sings with bright contrasts and salty hits from crumbled feta cheese, and it makes me rethink what a salad can be.

If you ever wonder about Couscous Vs Rice, try this and you’ll see why texture steals the show. It nods to Mediterranean Pearl Couscous traditions but still feels modern, a little punchy and totally snackable.

I make it when I want simple food that surprises me, and yes I usually eat the leftovers cold.

Ingredients

• Toasted little pearls give carbs and fiber, chewy, hearty, great base for salads.
• Bright sweet acidic pop, low calorie, vitamins A and C, make it tangy and fresh.
• Crisp watery crunch, adds freshness and hydration, very low calorie, mild flavor.
• Salty creamy bite, provides protein and calcium, balances sweet tomato and lemon.
• Healthy monounsaturated fats, adds silkiness and richness, helps flavors meld together.
• Sharp bright acidity, cuts richness, brings citrus zing and lifts the whole salad.
• Herbs like parsley and mint add herbaceous brightness, fiber and a fresh lift.
• Briny fruity savor, little salt, adds deep umami and Mediterranean character.

Ingredient Quantities

• 1 1/2 cups Israeli (pearl) couscous
• 2 cups low-sodium vegetable or chicken broth
• 3 tablespoons extra virgin olive oil
• 1 pint cherry tomatoes, halved
• 1 medium English cucumber, seeded and diced
• 1 red bell pepper, diced
• 1/3 cup red onion, finely chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh mint leaves, chopped (optional but nice)
• 3/4 cup crumbled feta cheese
• 1/3 cup Kalamata olives, pitted and sliced
• 3 tablespoons fresh lemon juice
• 1 clove garlic, minced (or 2 if you like it garlicky)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar (optional)
• 1/2 teaspoon ground cumin or 1 teaspoon sumac, optional

How to Make this

1. Bring 2 cups low-sodium vegetable or chicken broth to a boil in a medium saucepan, add 1 tablespoon extra virgin olive oil and 1 1/2 cups Israeli (pearl) couscous, reduce to a simmer, cover and cook about 8 to 10 minutes until the pearls are tender and have absorbed most of the liquid. If there is any excess liquid drain it, then fluff with a fork and toss with a little of the cooked olive oil so the pearls don’t stick. Let cool to room temp.

2. While the couscous cooks chop the veggies and herbs: halve 1 pint cherry tomatoes, seed and dice 1 medium English cucumber, dice 1 red bell pepper, finely chop 1/3 cup red onion, chop 1/2 cup flat-leaf parsley and 1/4 cup mint if using. Seeding the cucumber keeps the salad from getting watery, trust me.

3. Make the dressing: in a small bowl whisk together 3 tablespoons fresh lemon juice, the remaining 2 tablespoons extra virgin olive oil, 1 minced garlic clove, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 tablespoon red wine vinegar if you like. Stir in 1/2 teaspoon ground cumin or 1 teaspoon sumac if using. Taste and adjust, but remember feta and Kalamata olives add salt later.

4. Once the couscous is cool, put it in a large mixing bowl and pour the dressing over it while stirring gently so the pearls soak it up evenly.

5. Add the chopped cherry tomatoes, cucumber, red pepper, red onion, parsley and mint to the dressed couscous and fold together gently so you don’t mash the tomatoes.

6. Crumble in 3/4 cup feta and add 1/3 cup pitted, sliced Kalamata olives, folding them in gently. Save a little feta and parsley for garnish if you want it to look fancy.

7. Taste and adjust seasoning, more lemon or salt only if needed since the feta and olives are salty. If it seems dry add a splash more olive oil or lemon.

8. Chill the salad at least 30 minutes to let the flavors marry, or serve right away at room temperature if you’re impatient. Chilling makes it taste better though.

9. Before serving give it one last gentle toss, garnish with the reserved feta and parsley, and serve. Leftovers keep well in the fridge for 2 to 3 days, just stir before serving.

Equipment Needed

1. Medium saucepan (about 2-quart) for boiling broth and cooking the couscous
2. Measuring cups and spoons for broth, couscous, oil and lemon
3. Fine-mesh strainer or small colander to drain any excess liquid
4. Large mixing bowl to dress and toss the salad
5. Chef’s knife (sharp) for chopping tomatoes, cucumber, peppers and herbs
6. Cutting board, roomy enough so you dont crowd stuff while chopping
7. Small bowl and whisk (or fork) to mix the dressing
8. Fork or silicone spatula to fluff the couscous and gently fold ingredients
9. Airtight container or plastic wrap for chilling and storing leftovers

FAQ

Israeli Couscous Salad Recipe Substitutions and Variations

• Israeli (pearl) couscous: quinoa (gluten free, rinse well and use about the same liquid, cooks faster); or orzo pasta (cook like pasta, drain and toss in olive oil before adding); or pearl barley (chewier, use more liquid and simmer 20 to 25 minutes until tender).
• Low-sodium broth: water plus 1 vegetable or chicken bouillon cube or 1 tsp concentrated stock (keeps control over salt); or low-sodium canned vegetable stock; or mild miso dissolved in water for extra umami, just use less added salt.
• Crumbled feta cheese: goat cheese/chevre (same tangier vibe, a little creamier); or ricotta salata or cotija (firmer and salty, use same amount); or omit for vegan option and add toasted pine nuts or almonds for texture.
• Kalamata olives: pitted green olives like Castelvetrano (milder, buttery); or capers (lots of brine so use half the amount); or chopped sun‑dried tomatoes packed in oil for a different salty, sweet pop.

Pro Tips

– Toast the pearl couscous in a little oil before you cook it. It gives a nutty flavor that makes the salad taste way more interesting, just don’t let it burn or it will taste bitter.

– Cool and fluff the pearls completely before mixing, and toss them with a bit of oil so they don’t clump. If they cool too fast and stick together, gently break them up with a fork while stirring the dressing in so every bite gets flavor.

– Go easy on added salt since feta and Kalamatas bring a lot already, taste after you mix everything. And add lemon or vinegar slowly, you can always add more but you can’t take it out.

– Seed the cucumber so the salad doesn’t get soggy, cut everything roughly the same size for a better bite, and fold ingredients gently so you don’t mash the tomatoes. For extra crunch and interest toss in some toasted pine nuts or slivered almonds, and if you can wait a few hours in the fridge the flavors get even better.

Israeli Couscous Salad Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I created my Best Couscous Salad with Israeli pearl couscous and a surprising ingredient that I can't wait to share.

Pin

Servings

6

servings

Calories

352

kcal

Equipment: 1. Medium saucepan (about 2-quart) for boiling broth and cooking the couscous
2. Measuring cups and spoons for broth, couscous, oil and lemon
3. Fine-mesh strainer or small colander to drain any excess liquid
4. Large mixing bowl to dress and toss the salad
5. Chef’s knife (sharp) for chopping tomatoes, cucumber, peppers and herbs
6. Cutting board, roomy enough so you dont crowd stuff while chopping
7. Small bowl and whisk (or fork) to mix the dressing
8. Fork or silicone spatula to fluff the couscous and gently fold ingredients
9. Airtight container or plastic wrap for chilling and storing leftovers

Ingredients

• 1 1/2 cups Israeli (pearl) couscous

• 2 cups low-sodium vegetable or chicken broth

• 3 tablespoons extra virgin olive oil

• 1 pint cherry tomatoes, halved

• 1 medium English cucumber, seeded and diced

• 1 red bell pepper, diced

• 1/3 cup red onion, finely chopped

• 1/2 cup fresh flat-leaf parsley, chopped

• 1/4 cup fresh mint leaves, chopped (optional but nice)

• 3/4 cup crumbled feta cheese

• 1/3 cup Kalamata olives, pitted and sliced

• 3 tablespoons fresh lemon juice

• 1 clove garlic, minced (or 2 if you like it garlicky)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon red wine vinegar (optional)

• 1/2 teaspoon ground cumin or 1 teaspoon sumac, optional

Directions

• Bring 2 cups low-sodium vegetable or chicken broth to a boil in a medium saucepan, add 1 tablespoon extra virgin olive oil and 1 1/2 cups Israeli (pearl) couscous, reduce to a simmer, cover and cook about 8 to 10 minutes until the pearls are tender and have absorbed most of the liquid. If there is any excess liquid drain it, then fluff with a fork and toss with a little of the cooked olive oil so the pearls don't stick. Let cool to room temp.
• While the couscous cooks chop the veggies and herbs: halve 1 pint cherry tomatoes, seed and dice 1 medium English cucumber, dice 1 red bell pepper, finely chop 1/3 cup red onion, chop 1/2 cup flat-leaf parsley and 1/4 cup mint if using. Seeding the cucumber keeps the salad from getting watery, trust me.
• Make the dressing: in a small bowl whisk together 3 tablespoons fresh lemon juice, the remaining 2 tablespoons extra virgin olive oil, 1 minced garlic clove, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 tablespoon red wine vinegar if you like. Stir in 1/2 teaspoon ground cumin or 1 teaspoon sumac if using. Taste and adjust, but remember feta and Kalamata olives add salt later.
• Once the couscous is cool, put it in a large mixing bowl and pour the dressing over it while stirring gently so the pearls soak it up evenly.
• Add the chopped cherry tomatoes, cucumber, red pepper, red onion, parsley and mint to the dressed couscous and fold together gently so you don't mash the tomatoes.
• Crumble in 3/4 cup feta and add 1/3 cup pitted, sliced Kalamata olives, folding them in gently. Save a little feta and parsley for garnish if you want it to look fancy.
• Taste and adjust seasoning, more lemon or salt only if needed since the feta and olives are salty. If it seems dry add a splash more olive oil or lemon.
• Chill the salad at least 30 minutes to let the flavors marry, or serve right away at room temperature if you're impatient. Chilling makes it taste better though.
• Before serving give it one last gentle toss, garnish with the reserved feta and parsley, and serve. Leftovers keep well in the fridge for 2 to 3 days, just stir before serving.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 294g
• Total number of serves: 6
• Calories: 352kcal
• Fat: 16.1g
• Saturated Fat: 4.7g
• Trans Fat: 0g
• Polyunsaturated: 1.2g
• Monounsaturated: 6.7g
• Cholesterol: 22mg
• Sodium: 583mg
• Potassium: 363mg
• Carbohydrates: 40g
• Fiber: 4.1g
• Sugar: 6g
• Protein: 10g
• Vitamin A: 1305IU
• Vitamin C: 46mg
• Calcium: 152mg
• Iron: 1.2mg