How to make Israeli Couscous Salad

You know those salads that are somehow filling, refreshing, and go with everything? That’s this Israeli Couscous Salad. It’s a little bit pasta, a little bit tabbouleh, and totally the kind of dish you bring to a potluck and everyone asks for the recipe.

Also called pearl couscous, Israeli couscous is larger and chewier than the fluffy kind. It’s toasted before cooking, which gives it a nutty flavor and a springy, almost pasta-like bite. Toss that with lemony dressing, crisp veggies, briny feta, and fresh herbs, and you’ve got a salad that’s just as good cold as it is slightly warm.

Whether you're serving it alongside grilled chicken, scooping it up with pita, or eating it straight from the bowl on the couch—this salad delivers.

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Ingredients (serves 4–6):

For the salad:

• Israeli couscous – 1 cup (180g)

• Olive oil – 1 tbsp (for toasting)

• Water – 1 1/4 cups (300ml)

• Cherry tomatoes – 1 cup, halved

• Cucumber – 1 small, diced

• Red bell pepper – 1/2, diced

• Red onion – 1/4, finely diced

• Fresh parsley – 1/2 cup, chopped

• Fresh mint – 1/4 cup, chopped

• Feta cheese – 1/2 cup (crumbled)

• Kalamata olives – 1/4 cup, sliced (optional)

For the dressing:

• Olive oil – 3 tbsp

• Lemon juice – 2 tbsp (freshly squeezed)

• Dijon mustard – 1 tsp

• Garlic – 1 small clove, finely grated

• Honey – 1/2 tsp (optional)

• Salt – 1/2 tsp

• Black pepper – to taste

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Step-by-Step Instructions:

1. Cook the couscous (12–15 minutes):
In a saucepan, heat 1 tbsp olive oil over medium heat. Add Israeli couscous and toast for 2–3 minutes until golden and fragrant. Pour in water, bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes until tender and water is absorbed. Fluff and let cool.

2. Make the dressing (2–3 minutes):
In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, honey, salt, and pepper until emulsified. Adjust seasoning to taste.

3. Chop and prep (10 minutes):
Dice cucumber, tomatoes, pepper, onion, and herbs. Crumble feta and slice olives, if using. Once couscous is cooled slightly, transfer it to a large mixing bowl.

4. Assemble the salad (5 minutes):
Add all chopped vegetables, herbs, and feta to the couscous. Pour in the dressing and toss gently until everything is evenly coated and colorful.

5. Chill or serve:
Let sit for 10 minutes to meld flavors, or refrigerate up to 2 days. Serve as a main, side, or scooped into lettuce wraps or pitas.

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Pro Tip:

Toast the couscous before cooking. It adds depth and nuttiness that makes the salad way more flavorful. And always taste after tossing—feta and olives are salty, so hold back on extra salt until the end.

Want to make it vegan? Skip the feta or sub with marinated tofu cubes. Want protein? Add chickpeas, grilled shrimp, or leftover chicken.