Mediterranean Israeli Couscous Salad
A Fresh and Flavorful Mediterranean Side Dish Ready in Just 30 Minutes
Fresh, colorful, and packed with Mediterranean flavors, this Mediterranean Israeli Couscous Salad is the perfect side dish for everything from grilled chicken and burgers to seafood and kabobs. Toasted pearl couscous is tossed with crisp cucumber, juicy cherry tomatoes, baby spinach, and a bright homemade lemon vinaigrette for a salad that’s light, refreshing, and incredibly satisfying.
One of the things I love most about Israeli couscous (also called pearl couscous) is how versatile it is. The tender, chewy pasta absorbs flavor beautifully, making it the perfect base for fresh vegetables and simple dressings. Whether you’re serving this at a backyard barbecue, packing it for lunch, or bringing it to a potluck, it’s a recipe that always disappears quickly.
The best part? It comes together in just 30 minutes and tastes even better after it has had a little time to chill, making it a great make-ahead side dish.
Ingredients
Couscous
- 1 tbsp Olive oil
- 1 clove Garlic, minced
- 1/4 Yellow onion, chopped
- 1/2 cup Israeli Couscous
- 1 cup Chicken stock
Veggies
- 1/3 English cucumber
- 1 cup Cherry tomatoes, halved
- 1 handful Baby spinach, finely chopped
- 1 tbsp Cilantro, chopped
Dressing
- 1 tbsp Lemon juice
- 1.5 tbsp Olive oil
- 1 tsp Dijon
- 1/4 tsp Sugar
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
Make the Couscous
- Heat a skillet over medium-high heat. Add onion and cook until it just starts to brown. Add garlic and cook for 30 seconds.
- Add the couscous to the pan and stir, cooking for 1-2 minutes to get it toasty.
- Add the stock and bring to a simmer. Cook for 10-12 minutes. Add a touch more stock or water if it starts to get dry.
Make the Dressing
- Add all dressing ingredients to a bowl and whisk until combined.
Finish it up!
- Add veggies to the bowl with the couscous. Add the dressing and stir well to combine.
Recipe Tips
Toasting the couscous before adding the stock gives it a rich, nutty flavor.
Let the couscous cool before adding the vegetables to keep everything crisp and fresh.
This salad can be made several hours ahead and stored in the refrigerator until ready to serve.
Add crumbled feta cheese, Kalamata olives, or grilled chicken to turn it into a complete meal.
If you made this recipe…
I’d love to hear how it turned out!