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How to Make Israeli Couscous Salad - A Step-by-Step Guide

Israeli couscous salad is a delightful and refreshing side dish that is perfect for summer gatherings, barbecues, and picnics. With its vibrant colors and bold flavors, this salad is a true showstopper that will leave your guests coming back for seconds. This versatile dish can also be enjoyed as a light lunch or dinner, making it a great option for those hot summer days when you're craving something satisfying but not too heavy.

Israeli couscous, also known as pearl couscous, is larg...

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Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 medium shallot, diced
  • 2 cloves garlic, minced
  • 1 cup Israeli couscous, uncooked
  • 1 ¼ cups chicken stock
  • 2 medium Persian cucumbers, sliced
  • 1 cup chopped fresh spinach
  • 1 cup grape tomatoes, halved
  • 1 cup quartered black olives
  • ¼ cup sliced scallions
  • ¼ cup chopped fresh Italian parsley
  • ¼ cup julienned fresh mint leaves
  • ¼ cup julienned fresh basil leaves
  • 1 medium lemon, zested and juiced
  • 3 tablespoons extra-virgin olive oil
  • ½ tablespoon Dijon mustard
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 45 mins
  • Total Time: 1 hr 25 mins
  • Servings: 4

  • Start the salad: Heat oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add couscous and sauté until slightly toasted, 2 to 3 minutes. Pour in chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
  • While the couscous is cooling, make the dressing: Whisk lemon zest and juice, oil, Dijon, salt, and pepper together in a small bowl.
  • Finish the salad: Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions, parsley, mint, and basil. Pour dressing over top and mix until all ingredients are coated.

    • Nutrition

    342 cal.

    • Total Fat: 16g
    • Saturated Fat: 2g
    • Cholesterol: 0mg
    • Sodium: 636mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 6g
    • Total Sugars: 3g
    • Protein: 8g
    • Vitamin C: 46mg
    • Calcium: 121mg
    • Iron: 3mg
    • Potassium: 565mg

    Categories

    Salad recipes
    Vegetarian recipes
    Mediterranean recipes
    Israeli recipes
    Side recipes