This crowd-pleasing pearl couscous salad is the potluck hero you need—fluffy toasted Israeli couscous, juicy roasted veggies, and tangy feta tossed in bright lemon-herb dressing. Stays fresh for hours, travels perfectly, and always comes home empty! Includes make-ahead tips and easy ingredient swaps.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients:
- 1 ½ cups uncooked Israeli couscous
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chopped cucumber
- 1 cup halved cherry tomatoes
- ½ cup crumbled feta cheese
- ¼ cup Kalamata olives, halved
- ¼ cup chopped fresh red onion
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
For the Lemon Vinaigrette:
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup (optional)
- Salt and freshly ground black pepper to taste
Equipment:
- Medium saucepan with lid
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Instructions
Step 1: Cook the Israeli Couscous
In a medium saucepan, bring water or vegetable broth to a boil. Stir in the Israeli couscous, olive oil, salt, and pepper. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the liquid is absorbed and the couscous is tender.
Step 2: Fluff the Couscous and let it cool
Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the couscous with a fork and transfer it to a large mixing bowl to cool slightly.
Step 3: Prepare the Vegetables and Herbs
While the couscous is cooling, chop the cucumber, halve the cherry tomatoes, crumble the feta cheese, halve the Kalamata olives, and finely chop the red onion, fresh parsley, and fresh mint.
Step 4: Make the Lemon Vinaigrette
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, Dijon mustard, and honey or maple syrup (if using). Season with salt and freshly ground black pepper to taste.
Step 5: Assemble the Salad
Add the chopped cucumber, cherry tomatoes, feta cheese, Kalamata olives, red onion, parsley, and mint to the bowl with the slightly cooled couscous.
Step 6: Dress the Salad
Pour the lemon vinaigrette over the salad ingredients.
Step 7: Toss and Serve
Gently toss everything together until well combined. Taste and adjust seasoning if needed. The salad can be served immediately or chilled for later. The flavors will meld together even more as it sits.
Tips and Variations:
- Add more vegetables: Feel free to add other vegetables like bell peppers, carrots, or sun-dried tomatoes.
- Protein boost: Add grilled chicken, chickpeas, or white beans for a more substantial salad.
- Herb variations: Use other fresh herbs like dill or oregano.
- Citrus options: Lime juice can be substituted for lemon juice.
- Make it vegan: Omit the feta cheese or substitute with a vegan feta alternative.
- Gluten-free: Use quinoa or another gluten-free grain instead of Israeli couscous.
💡 Pro Tips
✔ For extra flavor, cook couscous in broth instead of water.
✔ Make ahead? Store the undressed salad and add dressing before serving.
✔ Vegan option? Skip feta or use dairy-free cheese.
🍽️ Serving Suggestions
- With grilled lamb kebabs for a Mediterranean feast
- As a light lunch with a side of hummus & pita
- At picnics or potlucks (travels well!)
🌡️ Storage
- Fridge: Up to 3 days in an airtight container.
- Freezer: Not recommended (couscous loses texture).
📊 Nutrition (Per Serving)
Calories: 280 | Protein: 6g | Carbs: 35g | Fiber: 3g
Enjoy your delicious homemade Israeli Couscous Salad!
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