The salad you’re going to want to eat all summer long- summer couscous salad! Loaded with tomatoes, bell peppers, cucumber, red onion, feta cheese, mint and Israeli couscous.
When it comes to summer, we like to keep it simple: grilled protein, grilled sweet potatoes, and a big summer salad. This summer, we’ll be eating this couscous salad recipe on repeat!
This Israeli couscous salad just screams summer: it’s loaded with tomatoes, cucumbers, bell peppers, red onions and fresh mint. Sprinkle some feta cheese and toss it all up with a honey lemon vinaigrette and you are SET!
The flavors (and textures) of this salad are hard to beat. Salty feta, sweet tangy honey lemon vinaigrette, the crunch from the veggies and they chewy Israeli couscous. Pure heaven.
Don’t forget to pin this post to save it for later!
Why you’re going to love this summer couscous salad
- it’s simple, fresh, and ready in 30 minutes
- the combination of flavors and textures is hard to beat
- it’s perfect for a barbecue or picnic!
How to make Israeli couscous salad
This salad is simple but has three components to prepare. You can have it ready in under 30 minutes!
- the couscous– you’re going to need pearl couscous (or Israeli couscous) for this salad. They are larger than normal couscous and can be found with the rice or pasta, or possibly in the ethnic foods section. For this recipe, we cook our couscous in chicken stock for extra flavor!
- the veggies– tomatoes, cucumbers, bell peppers and red onions. You can add in your favorite veggie, this salad would work great with grilled zucchini among other things.
- the dressing– my favorite honey lemon vinaigrette, which is the same one I used for this Kale Barley Salad from years back.
How to make Israeli couscous salad:
- cook your couscous- then let it cool.
- chop all your veggies.
- shake up your vinaigrette
- toss it all together and enjoy!
I can’t find Israeli couscous. Can I use something else for this couscous salad recipe? Sure! Use regular couscous, quinoa, or barley! Or you can leave it out and make this a veggie salad.
Can I make this couscous salad recipe ahead of time? Unfortunately this recipe does not keep well. Since the mint really won’t keep and the veggies get slimy a few hours after tossing in the vinaigrette, this salad just won’t work for meal prep. That being said you can pre-cook the couscous and shake up the vinaigrette up to 4 days ahead.
Can I turn this Israeli couscous salad recipe into a meal? Absolutely! Add some chicken or salmon and increase your portion size.
What goes well with mediterranean couscous salad?
This salad goes so well with a number of dishes on Sweet Peas and Saffron. Here’s what I serve it with:
- Chicken– our go-to recipe is this Perfect Baked Chicken Breast
- Salmon– we love serving with this Herb Crusted Broiled Salmon
- Grilled pita or naan bread– just toss them on the grill for a few minutes before serving. It would go great with this Super Speedy Tzatziki Sauce!
- Chickpeas– add some of these Instant Pot Chickpeas for a vegetarian option
Tips & equipment for this couscous salad recipe
- cook your couscous in chicken or vegetable broth for extra flavor
- I shook up my dressing in a 1/2 pint jar, but this salad dressing shaker is great too
- looking for more summery salads? Check out this Caprese Chicken Quinoa Salad, this Kale Chicken Pasta Salad and this 10 Minute Crunchy Rainbow Thai Salad
Summer Couscous Salad
Ingredients
Couscous
- 1 cup Israeli couscous (sometimes called pearl couscous)
- 1 3/4 cups stock or broth
- 1 pinch salt
Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey (or maple syrup)
- 1/4 teaspoon djion
- 1 teaspoon lemon juice
- zest of 1 lemon
- salt & pepper
Salad
- 1 large bell pepper (chopped; or 2 small)
- 1 1/2 cups cherry tomatoes (cut in half)
- 1 long english cucumber (chopped)
- 1/4 red onion (finely chopped)
- 1/2 cup fresh mint (chopped & loosely packed)
- 1/2 cup feta cheese (crumbled)
Instructions
- Cook couscous- combine the couscous, stock and salt in a pan. Bring to a boil, cover and cook for 10 minutes, or until all water has absorbed into the couscous.
- Run couscous under cold water and set aside to cool completely.
- Vinaigrette- shake up all ingredients.
- Salad- toss the cooled couscous with the vinaigrette and all remaining ingredients.
Storage
- This salad does not keep well, however the couscous and vinaigrette may be prepared up to 4 days ahead.
Leave a Reply