Israeli couscous salad
This Israeli couscous salad recipe is made with chickpeas, cranberries and feta cheese for a delicious salad that’s quick and easy to make!
Israeli couscous, pearl couscous…call it whatever you want but here’s what I know: This is my latest OBSESSION
We’re talking pearl-sized balls of couscous mixed together with freshly chopped veggies, herbs, feta, dried cranberries, chickpeas and a spiced vinaigrette like umm hi what else can you want in a couscous salad?!
Couscous vs. Israeli couscous
So first things first. Let’s establish what is Israeli couscous?
Couscous is essentially a tiny ground pasta (made of wheat) that is often used in Middle Eastern and North African cuisine. It’s used in recipes in a way rice or quinoa would be used.
Israeli couscous is made of larger pearl sized balls which gives it an entirely different texture than regular couscous. This grain was developed in (you guessed it,) Israel and is also sometimes referred to as “pearl couscous”
How to cook Israeli couscous
One thing I love about making Israeli couscous is that it’s so easy to make and much faster than making a pot of rice or even quinoa.
To cook Israeli couscous, use 1 cup couscous to 1 1/2 cups of broth and 1/2 tsp of salt. Bring the water and salt to a boil, add the couscous, reduce the heat to low and let it sit and simmer for 10-12 minutes.
That’s it! Same cooking technique as rice, but much faster!
How to make Israeli couscous salad
While the couscous is cooling, chop up your veggies and herbs for the salad and prepare the salad dressing.
Then toss everything together in a large bowl and serve.
Although this salad stays well prepared in advance, it’s still best enjoyed right after dressing it. So if you’re preparing this Israeli couscous salad in advance, leave the dressing on the side until your ready to serve it up!
A few notes on the recipe
If you don’t have Israeli couscous on hand, you can also make this salad with regular couscous. If you want to make this recipe gluten-free, you can substitute quinoa for couscous.
This salad is versatile and would be great with any variety of herbs you have on hand. You can also swap out any veggies for ones that you love.
This salad stores well in the fridge for a few days, but still store better if you keep the salad dressing separate.
More salad recipes to tryPrint
A fresh salad made with Israeli couscous, chickpeas and dried cranberries for delicious appetizer or side dish!
- 1 cup Israeli couscous
- 1/2 cup cucumber, chopped
- 1/2 cup red pepper, chopped
- 1/2 cup red onions, thinly sliced
- 1/2 cup chickpeas
- a handful of parsley, chopped
- a handful of mint, chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta
- Cook the couscous: according to package directions then let cool
- Prep the salad: Mix the couscous with the rest of the salad ingredients
- Make the dressing: Blend the dressing ingredients together in a small blender or food processor, then pour onto the salad and mix together.
Israeli couscous is also sometimes called pearl couscous.
You can use any type of couscous for this recipe!
- Serving Size: 1/6 of recipe
- Calories: 265
- Sugar: 3g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
Keywords: israeli couscous salad, pearl couscous salad
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