Mediterranean Israeli Couscous Salad Recipe
This Mediterranean Israeli (Pearl) Couscous Salad is a vibrant and refreshing dish perfect for warm weather or as a flavorful side. Featuring toasted pearl couscous enhanced with a tangy lemon-garlic dressing, creamy feta, briny kalamata olives, fresh cherry tomatoes, crisp cucumber, red onion, and a medley of fresh herbs, all topped with optional toasted pine nuts for a delightful crunch. It’s a quick, easy-to-make recipe that serves as an excellent light meal or accompaniment to grilled dishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Grains and Dressing
- 8 oz. Israeli (Pearl) Couscous
- 4 tablespoons extra-virgin olive oil (divided, plus more if needed)
- 2 tablespoons lemon juice (from about 1 lemon)
- 1 small clove garlic (minced)
- ½ teaspoon kosher salt (divided)
Salad Components
- 4 oz. feta cheese (crumbled)
- 1 cup kalamata olives (pitted and sliced in half)
- 1 pint cherry tomatoes (halved, about 1 cup)
- 2 cups diced cucumber (from about 1 large cucumber, peeled and/or seeded if desired)
- ½ cup diced red onion (from about half of a medium onion)
- ¼ - ½ cup chopped fresh herbs (mint, parsley, basil, and/or dill)
- Kosher salt and black pepper (to taste)
- 2 tablespoons toasted pine nuts (optional)
Instructions
- Toast Couscous: In a medium pot, combine the 8 oz. Israeli (Pearl) Couscous with 1 tablespoon of extra-virgin olive oil. Toast over medium heat, stirring frequently, until some couscous pieces turn brown, which enhances their nutty flavor.
- Cook Couscous: Add 1 ¾ cups water and ½ teaspoon kosher salt to the pot. Bring to a boil, then cover, reduce heat to low, and simmer for about 10 minutes, or until the water is absorbed. Stir occasionally to prevent sticking.
- Prepare Dressing and Combine: While couscous cooks, whisk together the remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, and ½ teaspoon kosher salt in a large bowl. When couscous is cooked, add it to this dressing and toss to coat. For best flavor and texture, refrigerate for at least 10 minutes to cool the couscous.
- Add Vegetables and Cheese: Add the crumbled feta cheese, halved kalamata olives, halved or quartered cherry tomatoes, diced cucumber, red onion, fresh herbs, and toasted pine nuts if using. Toss well to combine all ingredients evenly.
- Season and Serve: Taste and adjust seasoning with kosher salt and black pepper as needed. Add an extra drizzle of olive oil if the salad seems dry. Serve immediately or chill until ready to serve. This salad can be made ahead and kept refrigerated.
Notes
- Feta cheese can be substituted with a vegan alternative or omitted for a dairy-free version.
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant for best flavor.
- Refrigerating the salad for at least 10 minutes enhances the flavors and texture, making it ideal for make-ahead meals.
- This salad stores well in the refrigerator for up to 2 days but is best fresh.
