Israeli Couscous Salad Recipe

I’m sharing my Best Couscous Salad, a bright blend of Israeli pearl couscous with crisp cucumber, sun-ripened tomatoes, preserved lemon, chopped mint, and toasted pine nuts, plus one ingredient that surprises every guest.

I cant get over how Israeli (pearl) couscous turns into little chewy pearls that grab flavor and keep you coming back for more. I toss them with fresh lemon juice and wait, because thats when the salad stops being simple and starts getting interesting.

It feels bright but not precious, like a dish that knows how to surprise you without trying too hard. I bring it to picnics and people always ask what makes it different.

If you like Mediterranean Pearl Couscous you’ll understand, it’s texture first then everything else follows, and yeah, you’ll probably make it again tomorrow.

Ingredients

• Israeli couscous: chewy pearl pasta, mainly carbs, some fiber, keeps you satisfied longer.
• Extra virgin olive oil: heart healthy fats, adds richness and mouthfeel, not sweet.
• Lemon juice: bright acidic tang, adds vitamin C and balancing sourness to salad.
• Cherry tomatoes: juicy, provide fiber, antioxidants and little natural sweetness, pops in every bite.
• English cucumber: cool, crisp, mostly water, low calorie, keeps salad fresh and light.
• Feta cheese: tangy, salty, adds protein and creaminess, use sparingly if watching salt.
• Fresh herbs (parsley mint): herbs brighten flavors, add vitamins, a green fresh lift, smells amazing.
• Garlic: raw gives punchy bite and immune boosting compounds, cooks mellow and sweeter.
• Kalamata olives and pine nuts: salty tang from olives, crunchy nuts add fats and texture.

Ingredient Quantities

• 1 1/2 cups Israeli (pearl) couscous, rinsed
• 2 cups low sodium vegetable or chicken broth or water
• 4 tablespoons extra virgin olive oil, divided
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1-2 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 medium English cucumber, seeded and diced
• 1 red bell pepper, diced
• 1/2 small red onion, thinly sliced
• 1/2 cup packed fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup crumbled feta cheese, optional
• 1/4 cup Kalamata olives, pitted and halved, optional
• 2 tablespoons toasted pine nuts or slivered almonds, optional
• 1 teaspoon ground sumac or 1/2 teaspoon ground cumin, optional

How to Make this

1. Rinse the Israeli couscous under cold water and drain well. In a medium saucepan heat 2 tablespoons olive oil over medium heat, add the couscous and toast, stirring, until a few pearls turn golden, about 3 to 4 minutes.

2. Pour in 2 cups low sodium broth or water, add 1 teaspoon kosher salt, bring to a boil, then lower heat, cover and simmer 8 to 10 minutes until tender. Remove from heat, fluff with a fork and spread on a tray or leave in the pot to cool a bit so it stops steaming — don’t let it get mushy.

3. While the couscous cooks make the dressing: whisk together 1/4 cup fresh lemon juice, the remaining 2 tablespoons olive oil, minced garlic, 1/2 teaspoon black pepper and a pinch of salt. If using, stir in 1 teaspoon ground sumac or 1/2 teaspoon ground cumin now for extra flavor.

4. Prep the veg and herbs: halve 1 cup cherry tomatoes, seed and dice 1 medium English cucumber, dice 1 red bell pepper, and thinly slice 1/2 small red onion. Chop 1/2 cup parsley and 1/4 cup mint. If the onion is too sharp soak the slices in cold water for 5 minutes then drain.

5. In a large bowl combine the cooled couscous with the tomatoes, cucumber, red pepper, red onion, parsley and mint. Give the dressing another whisk and pour most of it over the salad. Toss gently so everything is evenly coated.

6. Fold in optional ingredients: 1/2 cup crumbled feta and 1/4 cup halved Kalamata olives if using. Taste and adjust salt, pepper and lemon to your liking.

7. Toast 2 tablespoons pine nuts or slivered almonds in a dry skillet over medium heat until golden and fragrant, watch them close because they burn fast. Scatter them over the salad just before serving for crunch.

8. Let the salad rest in the fridge for at least 20 to 30 minutes so the flavors marry, or serve right away at room temp. It keeps well refrigerated for up to 3 days, just stir and taste for seasoning before serving.

Equipment Needed

1. Medium saucepan with lid, for toasting then simmering the couscous
2. Fine mesh sieve or colander, to rinse and drain the couscous
3. Measuring cups and spoons, for the couscous, broth, oil, lemon and salt
4. Large mixing bowl, to toss the salad and let it rest
5. Cutting board and chef’s knife, to chop tomatoes, cucumber, pepper, herbs and onion
6. Whisk and fork, whisk for the dressing and fork to fluff the couscous
7. Tray or baking sheet, to spread hot couscous so it cools and doesn’t get mushy
8. Small skillet plus wooden spoon or tongs, to toast the pine nuts or slivered almonds

FAQ

Israeli Couscous Salad Recipe Substitutions and Variations

• Israeli (pearl) couscous: swap with orzo for the same soft, pasta-like bite, or quinoa for a gluten free option, or farro/bulgur if you want a nuttier, chewier salad (adjust cooking times).
• Broth or water: use low sodium bouillon dissolved in hot water, or dilute white wine with water for brightness, or just plain water but taste and add less salt at first so it doesn’t end up too salty.
• Fresh lemon juice: swap with lime juice 1:1 for a sharper tang, or use red wine vinegar or white wine vinegar at about half to three quarters the amount if you prefer a milder acid note.
• Feta cheese: use crumbled goat cheese or ricotta salata for similar tang, or for a dairy free version try marinated firm tofu or smashed avocado, or skip cheese and toss in extra toasted nuts or seeds for texture.

Pro Tips

1) Toast the couscous, dont skip it. it gives a nutty flavor and keeps the pearls from getting mushy later. watch it close though, once a few turn golden pull it off the heat or itll go from perfect to burnt fast.

2) Toss with most of the dressing while the couscous is still just a little warm if you want it to soak in the lemony flavor, but not steaming. if you prefer crunch and super bright herbs wait till the couscous is fully cooled before adding everything.

3) Fix onion bite and herb freshness: if the red onion is too strong soak slices in cold water for 5 to 10 minutes then drain and pat dry. add the parsley and mint last so they stay bright and dont turn soggy.

4) Toast the nuts right before serving and keep extras separate. they lose their crunch fast. also always taste and adjust salt, pepper and lemon after chilling because flavors mute in the fridge, so you might need a quick squeeze of lemon or pinch of salt before serving.