Also known as Pearl or Gourmet Couscous, Israeli Couscous is the giant forms of the more common tiny couscous. With a taste and texture almost like pasta, but a unique pearly, slippery surface, it makes a fabulous side or salad. This Israeli Couscous Salad is utterly addictive! (And I love that it can be eaten with a spoon).
Israeli Couscous Salad
The immature child within wants to call this a Giant Couscous Salad. But the proper name is Israeli Couscous Salad, so I went with sensible. But now I’m kind of regretting it!
Israeli Couscous is the big brother of the more common tiny couscous. Commonly mistaken as a grain, couscous is actually a type of pasta, and is ideal used in salads like in this recipe, or as a side like in this Syrian chicken.
While the tiny couscous can be prepared by soaking in hot water, Israeli Couscous needs to be simmered on the stove. In my view, the most delicious way to do this is to cook it like risotto, starting with sautéed garlic and onion then using broth instead of water. This infuses the couscous with so much flavor, you can even serve it plain as a side.
It just dawned of me while writing this up that this salad looks alarmingly similar to the Sexy Lentil Salad I only shared a couple of weeks ago. I even use the same Lemon Dressing, and both use tomatoes and cucumbers.
And they are both salads made with small beady things. (Yes, I’m aware my creative writing skills need serious work. “Beady”????)
But I promise you – a million times over – that is where the similarities finish. This Israeli Couscous Salad is quite different to the Sexy Lentil Salad – not least because I went with a sensible name for this salad and a cheeky name for the latter. 😉 Lentils taste nutty. Giant couscous tastes like pasta. And I’ve given this salad a Mediterranean spin.
So while the obvious pairing would be with all things Mediterranean, I especially love serving this with Middle Eastern spiced things – like Chicken Shawarma which is pictured below. It works really well because the bright fresh flavours of the Israeli Couscous Salad are a terrific contrast to the earthy, complex flavours of Middle Eastern flavours. Plus, it’s carbs and a salad in one.
Other similar spiced mains include Middle Eastern Lamb Koftas and Turkish Koftas. I also think it would be stellar with Greek Meatballs, yoghurt marinated Greek Chicken (skip the wraps in the Gyros) or even Slow Roasted Greek Lamb. Gosh, I didn’t realise until now how many Greek recipes I’ve done! See them all here. 🙂
There is a deceptively large amount of greens packed into this salad. Because the beads of couscous are so small relative to, for example, pasta, there’s a lot more “stuff” for veggies to be stirred into. I’m not really explaining it very well! But if (WHEN!!!) you make this, you’ll feel like there’s a ton of greens for just 1.5 cups of couscous, but the couscous expands when cooking and once it’s all tossed together, it seems like just the right amount.
Hidden veggies!
Salad that can be eaten with a spoon!
Why does it feel so immature that this appeals to me so much??? – Nagi xx
MORE SUMMER SALADS to take to gatherings
- Italian Pasta Salad
- Coleslaw
- Potato Salad and Lemon Potato Salad
- Wild Rice Salad <– reader fave!
- Everybody’s favourite Macaroni Salad
- Caprese Salad
- 12 Minute Sun Dried Tomato Couscous Salad
- Browse all Pasta Salads and Rice Salad
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Israeli Couscous Salad
Ingredients
Couscous:
- 2 tsp olive oil
- 1 garlic clove , minced
- ½ small onion , finely chopped
- 250 g / 8 oz / 1.5 cups Israeli Couscous (Note 1)
- 1 ½ cups / 375 ml vegetable or chicken broth
- 1 cup / 250 ml water
Salad:
- 2 cucumbers , diced (about 2 cups)
- 250 g / 8 oz cherry tomatoes , halved (about 2 cups)
- 3 cups baby spinach , finely sliced (Note 2)
- ¼ cup coriander / cilantro , finely chopped (or sub with parsley)
- ¼ cup dill , finely chopped
Lemon Dressing (Note 3):
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup / 65 ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove , minced
- 1 tsp sugar , optional
- ½ tsp salt + black pepper
Instructions
Couscous:
- Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
- Add couscous and stir, cooking for 1 minute. Add broth and water, place the lid on and turn the heat down to medium low.
- Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (Don’t worry if it gets sticky, it will separate when tossed with Dressing).
Salad:
- Place Dressing ingredients in a jar and shake well.
- Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Israeli Couscous recipe video. I need a serious dose of this when I get back to Sydney – undo all the NYC indulgence!
LIFE OF DOZER
Teamwork! 😂 (Dozer on the left, his “sister” Aggie on the right who is part of the family of Golden Retrievers he is staying with while I am away.)
Hello! Love this recipe! However, the video shows green onions but this is not in the recipe, please could you include the amount in the recipe? Thanks!
Hi this looks delicious! I am not supposed to have tomatoes 🙁 will this still taste good? Is there anything else that I can add instead of the tomatoes?
Hi Carolyn, how about grilled capsicum? – N x
Wow! That lemon dressing is out of this world. It will become my go-to lemon dressing as it is yours. Mmmm!
I had to cook the couscous longer otherwise it would have been too chewy.
Love this salad! Thanks, Nagi!
I’m so glad you loved it Robin, I could eat this every single day!
A new favourite salad and just in time as I have company coming soon and will add this to the menu! My local grocery store did not have the couscous call d for in this recipe and so I used the regular (smaller) size and it was still delicious – a very refreshing salad with loads of flavour!
Yesssss! I’m so glad you loved it!
OMG Deliciousness in a bowl. This is so good.
I’m so happy you enjoyed it Judith, I could eat this EVERY SINGLE DAY!!! – N x
My new summer favorite salad! Just delicious
Wahoo, I’m so glad you loved it Abgg!
Really easy to make and tastes delicious. I put a handful of roasted pine nuts and some pomegranate seeds in as well. Lovely
Yum, sounds like a great idea Scott – N x
Wow, this recipe is terrific!
Your instructions re cooking the couscous are spot on – most other recipes online were confusing about this.
Everyone loved it – very refreshing in summer.
I made a few changes – I used arugula instead of spinach, and added 1/2 red onion chopped fine. Also left out sugar. Used parsley instead of coriander and mint.
Thanks for the great recipe. You rock!♥️
Sounds like you nailed it Howard!!
First, I have not cooked this recipe but I have cooked many of your other one….and I am a novice…so when you state that one cooks the chicken to golden brown…I fail…never gold…what am I doing wrong. Thank you
Hi Everett, sounds like you need to turn up the heat a little to get the golden colour 🙂
Served this with steak. Delicious!! Thank you!
A great combo, I’m so happy you liked it Pat!
Hi Nagi. A few weeks ago I made your lentil salad using the lemon, garlic EVOO dressing. It was delicious. I had leftover dressing. I made your couscous salad yesterday with the leftover dressing and it was just so good. I used plain couscous as I eat GF. The timing of your couscous salad was perfect….I was getting ready to chuck my leftover dressing. Love your recipes. Thank you.
That would be great on this salad!!
This salad is SO good! We added feta cheese too and loved it.
I’m so happy you love it!
Excellent accompaniment with rainbow trout.
Perfect!
Hi Nagi, I moved house and I have a beautiful big butlers pantry now that I can see everything I have and I found I had two boxes of normal couscous. Do you think it would be ok to use normal as opposed to Israeli couscous? What do you think.
You definitely could Marlene, however I would use a 1:1 ratio of boiling water to couscous. I usually boil the water in a jug and add it to a bowl of couscous and cover with a plate. Let it sit for 5 minutes and then fluff it with a fork.
How is the Israeli Couscous different from Tapioca? Can i use it instead?
I love your recipes and often make them for my family here in South Africa.
This is a really fresh tasting and delicious salad! This was my first time cooking Israeli couscous, and I absolutely love it. I love the combination of tastes and textures. The only tweak I think I might make in future would be a little more lemon juice and a little less black pepper. I served it with your Chicken Shawarma….also delicious and so, so tender.
Love that you enjoyed this Paula! Thanks for letting me know – N x
This looks so lovely!!! It ‘s hard to get giant couscous in Luxembourg, so I sometimes use orzo pasta instead. I think that could also work in this recipe 🙂 Thanks for the inspiration!
Ohh! I do that too, all the time 🙂 They are practically the same size! N x
Delicious and easy! I used regular couscous and prepared it using directions on the box. The salad turned out delicious – perfect healthy summer meal. Thank you!! 😊👌
Love hearing that Esther! Thanks for sharing your feedback! N x ❤️
So good!! The only things I did differently were I rinsed the couscous as I always do with any other pasta I am using in a salad and I used mint instead of dill. Took to a pool party and it was a huge hit!!
Thank You!
Love hearing that Stephanie! Thanks for sharing your feedback! N x ❤