Mediterranean Israeli Couscous Salad - 10 Minutes (2024)

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This Mediterranean Israeli couscous salad is loaded with fresh flavors. Made with cooked couscous combined with colorful veggies, herbs, and a tangy lemon dijon dressing for a vibrant vegetarian dish!

This incredible Israeli couscous salad takes about 10 minutes and makes a wonderful addition to any meal. Throw this salad together for a quick light lunch or pile it into a mason jar and take it to-go!

This couscous salad combines nutty couscous with fresh veggies, herbs, and a tangy, light, and refreshing lemon dressing. The cool Mediterranean flavors make it the perfect light summer side dish or meal.

Is Israeli couscous the same as regular couscous?

Israeli couscous is a small, pearl-like pasta ideal for salads. It differs from regular couscous since it gets its nutty flavor and chewy texture from toasted wheat flour instead of semolina flour. Making it more flavorful and irresistible.

Is couscous healthy?

Yes, couscous is healthy! Not only does it contain lots of fiber, helping you stay fuller longer. It is also full of vitamins B and E, and antioxidants, making it a healthy addition to your diet.

Why you’ll love this israeli couscous salad

• Quick and easy – you can make it in 10 minutes!
• Healthy – this salad is bursting with vitamins, minerals, protein, and fiber.
• Flavorful and colorful – it is full of vibrant flavors, and a satisfying crunch.
• Perfect for meal prep-the flavors intensify overnight, making this easy salad an ideal meal prep option to enjoy throughout the week.

*Get the complete list of recipe ingredients and instructions in the recipe card located at the bottom of this post.

Ingredients you will need

• Israeli couscous: tiny pearl-like pasta balls that can be found in most grocery stores. Gluten-free options are available on Amazon or at Sprouts.
• Fresh veggies: Cucumber, red onion, tomatoes, and olives add a delightful crunch, vibrant color, and texture to this Israeli couscous salad.
• Herbs: Fresh dill and parsley infuse the salad with a wonderful herby flavor.
• Feta cheese: Creamy and salty, feta cheese provides additional taste and texture.
• Lemon Dijon dressing: A combination of lemon juice, Dijon mustard, olive oil, maple syrup, salt, and pepper creates a tangy and flavorful dressing.

How to make the best Israeli couscous salad

This couscous salad is easy to make in 10 minutes or less! Here is how to make it!

1. Add all of the salad ingredients to a large salad bowl.
2. Mix up the dressing and pour it over the salad.
3. Toss and enjoy!

Substitutions and variations for this couscous salad

Don’t worry if you are short on some of the ingredients, you can customize this salad with these substitutions and variations.

Substitutions:

• Grains: If you don’t have Israeli couscous, you can use regular couscous, quinoa, or bulgur wheat instead.
• Vegetables: You can substitute any vegetables that you prefer or have on hand. Some good options are bell peppers, radishes, carrots, avocado, and roasted eggplant.
• Herbs: If you don’t have parsley or dill, you can use cilantro, basil, or mint instead.
• Dressing: You can use any type of vinaigrette or dressing you like. A lemon or lime-based dressing would work well with the flavors of the couscous salad.

Variations:

• Asian-inspired: Add shredded carrots, sliced scallions, and edamame to the salad. Toss with soy sauce and rice vinegar dressing.
• Mexican-inspired: Add black beans, corn, and diced avocado and toss with a lime and cilantro dressing.
• Middle Eastern-inspired: Add diced cucumber, chopped tomatoes, and chickpeas and toss with a tahini and lemon dressing.
• Italian-inspired: use chopped sun-dried tomatoes, sliced black olives, fresh mozzarella, and a balsamic vinaigrette.

Tips for Success

• Cook the Israeli couscous properly: Boil salted water, add couscous, and cook for 8-10 mins until tender but slightly chewy. I found that al dente couscous works best in this recipe.
• Rinse and cool cooked couscous to prevent stickiness.
• Use a zesty dressing, like lemon dijon, for added flavor.
• Add protein like chickpeas, grilled chicken, or tofu for a heartier Israeli couscous salad.
• Chill before serving to enhance flavors and texture.

How to store this Israeli couscous salad

Here are some tips for storing this salad.

• Keep it chilled: this Israeli couscous salad stores best in an airtight container in the refrigerator for up to 3 days.
• Make it ahead: store the salad, herbs, and dressing separately in airtight containers in the refrigerator. Assemble, dress, and toss when ready to enjoy!

More Mediterranean recipes

• Quick and Easy Mediterranean Chickpea Salad
• Roasted Mediterranean Sweet Potatoes With Quinoa
• Roasted Mediterranean Cauliflower Rice
• Easy 5 Minute Green Goddess Dressing
• Easy Beet and Goat Cheese Salad

Have you tried this Israeli Couscous Salad recipe? If so, please leave a rating and comment below. I would love to hear how yours turned out!

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Mediterranean Israeli Couscous Salad

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• Author: Amy Estes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

This Mediterranean Israeli Couscous Salad is bursting with fresh flavors. Cooked couscous is combined with colorful, fresh veggies, herbs, and a tangy lemon dijon dressing resulting in a vibrant vegetarian dish.

Ingredients

Scale

For the salad

• 1.5 cups of cooked and cooled couscous
• 1 medium cucumber – chopped into 1-inch pieces (about ⅔ cup)
• ⅔ cup sliced cherry tomatoes
• ¼ cup sliced purple onion
• ¼ cup crumbled feta cheese
• ⅓ cup kalamata olives
• 2 tablespoons freshly minced dill
• ¼ cup fresh chopped parsley

For the dressing

• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon real maple syrup
• Kosher salt and black pepper – a pinch of each
• ¼ cup olive oil

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Instructions

To make the salad

1. Add all of the salad ingredients to a large bowl.
2. Make the dressing: Combine the mustard, lemon juice, maple syrup, salt, and pepper in a small mixing bowl or mason jar and whisk well to combine. Continue whisking while drizzling in the olive oil to fully emulsify.
3. Pour the dressing over the salad and lightly toss to coat everything in the dressing. Top with extra dill if desired.
4. Serve chilled or at room temperature.

Equipment

measuring cups

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mixing bowls

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Notes

• Make sure to use cooked and cooled couscous. If the couscous is hot it may wilt the other ingredients.
• To make this recipe vegan, leave out the feta cheese or use vegan feta cheese.
• This salad stores great in an airtight container in the refrigerator for up to 3 days. For the best results, store the salad and dressing separately, then dress and toss when ready to eat.

• Prep Time: 10
• Category: Quick and Easy Salads
• Method: Assembled
• Cuisine: Mediterranean