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Israeli Couscous Salad (Pearl Couscous Recipe)

by Meghan on June 5, 2019 0

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This Israeli Couscous Salad is a light and fresh side dish for summer!  Bright flavors of lemon and herbs, along with cucumber, tomato and onion mixed with pearl couscous tastes delicious on its own as a light lunch or as a side dish for grilled meats at a BBQ or potluck.
Israeli couscous salad in a white bowl with a serving spoon

This Israeli Couscous Salad is a light and fresh side dish for summer!  Mediterranean Couscous | Pearl Couscous | Easy Couscous salad recipe | Vegan couscous salad | Middle eastern couscous salad | giant couscous | Cold couscous salad recipe | Potluck recipe | cookout side recipe | BBQ side dish | Picnic side dish recipe | cold pasta salad | Healthy couscous salad recipe

What is Israeli CousCous?

Have you tried Israeli Couscous?  It is also called Pearl Couscous, Giant Couscous or maftoul.   Even though it looks like a grain, couscous is actually a type of pasta.  It is larger than traditional couscous, which gives it a nice chewy texture.  But it cooks very quickly, making it very convenient!

Israeli couscous makes a great base for a fresh summer salad to serve at picnics, BBQs and potlucks! Couscous can be made ahead of time, and it can be served cold.  This couscous recipe is so simple and easy, it takes about 20 minutes to make from start to finish, and can be made ahead of time.
Israeli Couscous salad in a bowl with serving spoon

Pearl Couscous Recipe

I originally made this Pearl Couscous Salad as a side dish to my Oven Baked Greek Chicken.  The flavors go so well with most Mediterranean or middle eastern dishes.  I also love that this couscous salad can be made ahead of time.  In fact, it is even better after it has had some time for the flavors to meld!  Keep it in the fridge before serving – this Isreali Couscous Salad is great cold or room temperature.
Pearl Couscous salad with cucumbers, tomatoes and onion

I like to use the less watery versions of produce in this salad – heirloom tomatoes and Persian or English seedless cucumbers.  That way you get all flavor and the salad doesn’t get watered down.

couscous salad in a white bowl

This Pearl Couscous salad is accidentally vegan, just packed with fresh flavor from lemon, red wine vinegar and fresh herbs.  Like all recipes with simple ingredients, the higher quality your ingredients are, the better this will taste.

Serve this Israeli Couscous salad with my Greek Chicken, Lamb Kofta Kebabs, or Chicken Shawarma!

Israeli Couscous Salad

This Israeli Couscous Salad is a light and fresh side dish for summer!  Bright flavors of lemon and herbs, along with cucumber, tomato and onion mixed with pearl couscous tastes delicious on its own as a light lunch or as a side dish for grilled meats at a BBQ or potluck.
Print Pin Rate
Course: Sides
Cuisine: Mediterranean
Keyword: Easy Recipes, Make Ahead, Meal Prep, Pasta, Pearl Coucous, Isreali Couscous, Couscous Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: Meghan McMorrow | Fox and Briar

Ingredients

For The Dressing:

  • 4 tablespoons lemon juice freshly squeezed
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste

For The Salad:

  • 1 ⅓ cups couscous uncooked
  • 1 tablespoon olive oil
  • 1 cucumber persian or english, sliced into half moons
  • 1 heirloom tomato diced
  • 1/2 medium red onion sliced
  • 3 tablespoons fresh parsley chopped

Instructions

  • Whisk together ingredients for dressing, set aside.
  • In a medium saucepan over medium heat, add 1 tablespoon of olive oil. When oil is hot, add the couscous and sauté for several minutes, until starting to turn golden.
  • Add 1 and 3/4 cups of water to the pan.  Bring to a boil,  then reduce heat and cover.  Simmer for 12 minutes or until liquid is absorbed.  Remove from heat, then transfer to a large bowl and allow to cool.
  • When couscous is cool, add the tomatoes, cucumber, onion and dressing, stir to mix.  Stir in fresh parsley.  Taste and season with additional salt and pepper if needed.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Did you make these!  Don’t forget to leave a review and rate the recipe!  Take a photo and tag me @foxandbriar and use the hashtag #foxandbriar on Instagram so I can see what you make!

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About Me

Hello! I'm Meghan and I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.
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