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An easy Summer side dish Israeli couscous salad with homemade greek dressing and loaded with veggies. Simple recipe for a BBQ or lunch meal prep.
This Israeli couscous salad recipe has been a summer staple of mine for years. I make it almost every week for lunches. It packs up great to take to work or make it ahead of time for a cookout or potluck.
This is a simple dish with fresh ingredients that is perfect for Summer weather. It’s filled with Israeli couscous, feta, cucumbers, avocado, bell peppers, chic peas, spinach, red onions and a homemade greek salad dressing. Pair with some grilled chicken or turkey tips for added protein.
Looking for other warm weather side dishes check out these orzo pasta salad, antipasto tortellini salad or couscous and quinoa salad.
What is Israeli couscous? Israeli couscous is different than regular couscous. Also known as pearl couscous or Jerusalem couscous is often thought of as a grain but it’s actually pasta. It’s made of semolina flour and water. Israeli couscous make for a great side dish or cold salad. You may have also heard it called pearl couscous salad. Some also think of it as giant couscous or tiny pasta.
Trader Joe’s is one of my favorite places to buy Israeli couscous. They have the best price I’ve seen so far.
Table of Contents
How to cook Israeli couscous
Israeli couscous is very easy to make. First you are going to start out toasting your couscous. In a frying pan or large saucepan with 1 tablespoon of oil. Let the pan heat up on medium-high heat and add in 1 3/4 cups of the dry couscous. Toast until lightly browned about 5 minutes.
Slowly add in 1 3/4 cups of boiling water and bring back to a boil. Reduce heat to medium-low and cover. Simmer for 10-12 minutes or until liquid is absorbed. It should be al dente.
Please note the water must be boiling don’t use cool water or hot water.
You can also follow the package directions to cook your couscous.
Tip you can make the Israeli couscous a day ahead of time just store in an airtight container and make your couscous salad the next day.
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Israeli couscous salad ingredients
- Israeli Couscous
- Spinach
- Bell Pepper
- Red Onion
- Cucumber
- Chick Peas
- Avocado
- Goat Cheese or Feta Cheese
Dressing
- Greek Seasoning
- Extra Virgin Olive Oil
- Apple Cider Vinegar
- Lemon Juice
- Lemon Zest
Don’t have apple cider vinegar? Red wine vinegar or balsamic vinegar work well.
How to make Israeli couscous salad
In a large bowl combine Israeli couscous, spinach, bell pepper, red onion, cucumber, chick peas, avocado and cheese. Toss all ingredients together.
To make the dressing whisk together olive oil, apple cider vinegar, lemon juice and greek seasoning. Don’t have a whisk or in a pinch? Add ingredients to a mason jar and shake.
Pour dressing over your Israeli couscous salad and toss. Serve at room temperature or chill.
Israeli Couscous Salad
A simple side dish Israeli couscous salad with homemade greek dressing that's perfect for Summer.
Ingredients
- 1 1/3 Cup Israeli Couscous
- 2 Cups Spinach
- 1 Cup Bell Pepper, diced
- 1 Small Red Onion, diced
- 1 Cup Cucumber, diced
- 15 oz Chick Peas, rinsed
- 1 Avocado, diced
- 1/2 Cup Crumbled Feta Cheese or Goat Cheese
- Homemade Greek Dressing (recipe below)
Instructions
In a large bowl combine cooked Israeli couscous, spinach, bell pepper, red onion, cucumber, chick peas, avocado and feta cheese. Toss all ingredients together.
To make the dressing whisk together olive oil, apple cider vinegar, lemon juice and greek seasoning. Don't have a whisk or in a pinch? Add ingredients to a mason jar and shake.
Pour dressing over your Israeli couscous salad and toss. Serve at room temperature or chill.
Notes
You can make the Israeli couscous a day ahead of time just store in the fridge and make your couscous salad the next day.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 318Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 13mgSodium: 238mgCarbohydrates: 38gFiber: 10gSugar: 6gProtein: 14g
Nutrition information isn’t always accurate.
Homemade Greek Dressing
Homemade Greek dressing made with olive oil, apple cider vinegar, lemon juice and lemon zest. A simple dressing perfect for salads and pasta salads.
Ingredients
- 1 Tablespoon of Greek Seasoning
- 2/3 Cup of Extra Virgin Olive Oil
- 1/4 Cup of Apple Cider Vinegar
- Juice of one Lemon
- Zest of one Lemon
Instructions
To make the dressing whisk together olive oil, apple cider vinegar, lemon juice and greek seasoning.
Notes
Don't have a whisk or in a pinch? Add ingredients to a mason jar and shake.
How to store leftovers
Store your leftovers in an airtight container for 3-5 days. I like to pack these up individually and grab them for lunch for the week. This is a great recipe for meal prep.
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