This summer couscous salad is loaded with tomatoes, bell peppers, cucumber, red onion, feta cheese, mint, and Israeli couscous. A delicious and light vegetarian meal to enjoy all summer long!
From rainbow kale & quinoa salad to kale barley salad and this summer couscous salad - there's nothing quite like a hearty and veggie-packed salad during spring and summer.
This Israeli couscous salad is loaded with tomatoes, cucumbers, bell peppers, red onions, and fresh mint. Sprinkle some feta cheese on top and toss it all up with a honey lemon vinaigrette, and you will have the perfect summer salad to go with your grilled protein of choice!
The flavor of the briny feta, along with the sweet and tangy honey lemon vinaigrette, plus the chewy Israeli (aka: pearl) couscous makes for the perfect texture and flavors!
Reasons you'll love this recipe
- Mint adds so much fresh flavor, along with the crunchy veggies, salty feta, and chewy couscous
- It is simple, healthy, and ready in 30 minutes
- It is perfect for your next summer barbecue or picnic!
Ingredient notes
- couscous - this recipe uses 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!
- veggies - tomatoes, cucumbers, bell peppers, and red onions. You can add in your favorite veggie, this salad would work great with grilled zucchini!
- dressing - a spin-off our favorite white wine vinaigrette recipe with the addition of lemon juice and lemon zest!
step by step directions
Cook couscous
Combine the couscous, stock, and salt in a medium pot. 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 for the vinaigrette including olive oil, white wine vinegar, honey, dijon, lemon juice, lemon zest, salt, and pepper.
Assemble
Toss the cooled cooked and cooled couscous with the vinaigrette and all remaining ingredients.
FAQ
Sure! Use regular couscous, quinoa, or barley! Or you can leave it out and make this a veggie salad.
Unfortunately, summer couscous salad 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.
Absolutely! Add some chicken or salmon on the side to increase your portion size and protein. For a vegetarian option, you could add chickpeas!
Storage + Meal Prep
This salad does not keep well, however, the couscous and vinaigrette may be prepared up to 4 days ahead. Store separately in air-tight containers in the fridge.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Summer Couscous Salad
Ingredients
Couscous
- 1 cup Israeli couscous sometimes called pearl couscous
- 1 ¾ cups stock or broth
- 1 pinch salt
Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey or maple syrup
- ¼ teaspoon djion
- 1 teaspoon lemon juice
- zest of 1 lemon
- salt & pepper
Salad
- 1 large bell pepper chopped; or 2 small
- 1 ½ cups cherry tomatoes cut in half
- 1 long english cucumber chopped
- ¼ red onion finely chopped
- ½ cup fresh mint chopped & loosely packed
- ½ cup feta cheese crumbled
Instructions
- Cook Couscous - Combine the couscous, stock, and salt in a medium pot. 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 for the vinaigrette including olive oil, white wine vinegar, honey, dijon, lemon juice, lemon zest, salt, and pepper.
- Assemble - Toss the cooled cooked and cooled couscous with the vinaigrette and all remaining ingredients.
Tips:
Nutrition Information
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Gina says
Does it need to be eaten right when it’s mixed? Or can I make it in the morning and serve in the afternoon?
Annie says
Unfortunately, summer couscous salad 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.
Bec says
I’ve made this about 5 times now and it always gets requested for family gatherings. Love it!
Jasmine @ Sweet Peas & Saffron says
Hi Bec, awe so glad to hear that both you + the whole family enjoyed it! Thanks for taking the time to come back to leave a rating and review!
Janet says
Made this tonight! I hope it holds until Saturday!looks great!
Jasmine @ Sweet Peas & Saffron says
Hi Janet, I hope you enjoy! Thank you so much for taking the time to come back and leave a review!