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
- 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.)
So disappointed with the naming of this salad. Cultural misappropriation at its finest.
First Israel took their land then they came after their culture… please rename this salad…Nagi!
The quantities listed need some clarification. The amount of couscous is given as “8 oz. /1.5 cups” Eight ounces is one cup, not a cup and a half.
I eat a lot of salads and sometimes get sick of my usuals. This is a perfect salad to throw into rotation. Such a quick, easy, delicious recipe! 10/10!
I agree Sarah! It’s always fun to have something a bit different to swap in every now and then! N x
Made this salad with leftover cabbage & spring onions from Changs noodle salad (sans dressing), threw in some feta as it was what I had on hand) and it was delicious. Am doing the salad (original as written) again tonight and I know I will love it!
Sounds delicious but please note that it is neither couscous nor Israeli: it is known in North Africa as Berkoukess, in Sardinia and Sicily as Fregola and in East Jerusalem and Gazza as Meftoul…no one thought of putting a nationality against it because it just is what it is…this is another ruby attempt at cultural misappropriation…first Israel took their land then they came after their culture…
Couldn’t agree more Babass, this site is one of my favourites to find recipes on and it’s disappointing to see this. The illegal occupation of Palestine doesn’t just include the theft of land and resources, it also includes the appropriation of food and other deeply-rooted cultural objects. Colonisation knows that if you remove a people from their culture, you completely dehumanise them. Sad! The same people who have no issue with Israel now and praise their food and entertainment are somehow mind-bogglingly the same who are against Russia’s invasion of Ukraine and the Nazis occupation of Germany. You must be against all injustice or it doesn’t count!
I really love this salad. Made it several times. Anything with dill and cilantro gets my attention. I cut down on the couscous to limit the carbs and eat if for days.
This salad was even better the next day. Perfect for an Aussie summer.
Thanks Sandra! N x
I made this for a get together today. It was delicious and I am looking forward to polishing off the leftovers. The lemon dressing really makes the salad.
Great recipe for lemon dressing!
zesty delicious dressing!
So delicious and try with a little goat cheese or feta on top for another flavour bomb
QUESTION: Prepared the couscous today for serving tomorrow. It did become sticky as it cooled. Gonna do final prep with vegetables before serving tomorrow. Should I put the dressing on today before refrigerating the pre-cooked couscous?
Any thoughts on this.
I found a cous cous recipe recently that recommended you quickly fry the cous cous in oil after it’s cooked and it worked perfectly!
About 1 tbsp of oil over medium heat for ~2 cups of freshly cooked cous cous and fry for 1 minute before cooling.
Dress at the last minute to avoid slimy spinach.