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Couscous Salad

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This vibrant Israeli Couscous Salad is the kind of healthy, happy, easy lunch that you’ll spend your whole morning looking forward to eating.

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Not only is it delicious, but this couscous salad with feta cheese, fresh mint, and smoked paprika-lemon dressing is also an easy meal to make.

It’s simple, nutritious, and perfect for a light meal or summer-vibes side dish. (Pair with Salmon Cakes for an extra boost of protein.)

This couscous salad blends fresh ingredients and bright flavors, backed by a subtly smoky dressing and nutty whole grains.

5 Star Review

“This is my all-time favorite salad/side dish recipe! I make this once a week without fail, and I get compliments every time I serve it! Super quick and so fresh.” — Kanya —

What is Israeli Couscous?

Just like regular couscous (like my Moroccan Couscous Salad ), Israeli couscous (also known as pearl couscous) is actually a small, lightly toasted pasta.

Some of the key differences between regular couscous and Israeli couscous are:

• Israeli couscous is larger in size than regular couscous.
• Israeli couscous is prepared by boiling, and regular couscous can be boiled or steamed.
• Israeli couscous nutrition differs slightly from that of regular couscous. Whole wheat Israeli couscous contains about 6 grams of fiber and 7 grams of protein per serving, and regular couscous has about 2 grams of fiber.

Couscous is quick-cooking and makes a refreshing change of pace in cold pasta salads like this one.

It’s healthy, and the pearls nestle into every forkful.

The texture is delightful; it’s not overly chewy and allows the other ingredients to shine.

How to Make the Best Couscous Salad

Although you could add just about any mix of vegetables to a couscous salad and have it turn out nicely, I am especially fond of the Mediterranean-inspired blend that we have happening in today’s recipe.

The Ingredients

• Israeli Couscous . The delicious grain for our salad! I used whole wheat couscous (which I also used in this Avocado Couscous Grapefruit Salad ) in this recipe. Because whole grains are higher in fiber and protein than their white counterparts (and thus more nutritious and satisfying), I prefer to use them in my cooking when possible.
• Lemon Zest + Juice . Adds brightness and acidity.
• Dijon Mustard . A zippy and tangy addition to the dressing.
• Smoked Paprika . I love the light smokiness that paprika adds to the recipe.
• Arugula . Gives the salad backbone and bite. Plus, it’s packed with calcium, potassium, and vitamins.
• Cucumber + Cherry Tomatoes . Both cucumber and cherry tomatoes bring delightful freshness and color to the salad.
• Feta Cheese + Mint . What truly makes the Israeli couscous salad beam. Promise me you will not skip these two. The feta is creamy and satisfying, and the fresh mint makes the salad taste alive.

If you’d prefer this as a hot Israeli couscous recipe, you could serve it warm instead.

The Directions

• Cook the couscous (it takes about 20 minutes to cook Israeli couscous). Fluff and set aside. You do not need to rinse Israeli couscous after cooking.
• Whisk together the dressing ingredients, then toss the mixture with the couscous. Refrigerate for 5 to 10 minutes.
• Stir in the arugula, cucumber, tomatoes, feta, and mint. DIG IN!

Storage Tips

• To Store . Store leftover Israeli couscous salad in an airtight container in the refrigerator for up to 5 days.
• To Freeze . While I do not recommend freezing this salad as the vegetables will become mushy, you can freeze cooked couscous in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.

Meal Plan Tip

Cook the couscous up to 1 day in advance. Refrigerate it in an airtight storage container.

Leftover Ideas

For extra-filling leftovers, try Israeli couscous salad with chickpeas or good-quality canned tuna. The lemony paprika dressing in this salad is a fantastic pairing with the fish.

What to Serve with Israeli Couscous

Grilled Chicken Tenders

Pan Fried Cod

Portobello Mushroom Burger

Recommended tools to make this recipe.

• Saucepan . Perfect for making this traditional Israeli couscous recipe.
• Mixing Bowls . This set will help you prepare any recipe.
• Citrus Juicer . My favorite (and most-used) kitchen gadget.

Israeli Couscous Salad

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Ingredients    1x 2x 3x

• 1 cup whole wheat Israeli couscous also called pearl couscous
• 1 lemon zested
• 3 tablespoons  freshly squeezed lemon juice from about 1 large lemon
• 3 tablespoons extra virgin olive oil
• 2 teaspoons  Dijon mustard
• 1  teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups arugula
• 1 medium English seedless cucumber sliced and quartered
• 1 pint cherry tomatoes or grape tomatoes, halved
• 1/2 cup crumbled reduced fat feta cheese
• 1/4 cup lightly packed fresh mint leaves chopped

Instructions  

• Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
• In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
• When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.
• TO STORE : Store leftover Israeli couscous salad in an airtight container in the refrigerator for up to five days.

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More Easy Side Salads

Red White and Blue Quinoa Fruit Salad

Avocado Couscous Grapefruit Salad

Summer Farro Salad

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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101 Comments

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Hi Liz! So glad you enjoyed the recipe! Thank you for this kind review!

Hi Keryn, So glad you enjoyed the recipe! Thank you for this kind review!

Hi Deborah! So glad you enjoyed the recipe! Thank you for this kind review!

The smoked paprika ruined this. Made a double batch for a party took me hours to fix the taste to get rid of the smoked flavor. Added lots of lemon and garlic- much better…

I’m sorry to hear this wasn’t to your taste Caroline. The ingredients and amounts have worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it taste the way you like, so I really wish you would’ve enjoyed it!

Hi Sydney! So glad you enjoyed the recipe! Thank you for this kind review!

Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review

Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!

Hi Allison! So glad you enjoyed the recipe! Thank you for this kind review!

Hi Carolyn! So glad you enjoyed the recipe! Thank you for this kind review!

I’m sorry to hear the recipe wasn’t to your taste, Julie. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

Thank you Leah!

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• Mother’s Day Recipes

Grilled Vegetable Couscous Salad

Published: Aug 19, 2018 · Modified: Mar 15, 2024 by Jessica Fisher

Enjoy all the flavors of the season with this easy-to-prep, low-cook meal that’s perfect for those nights when you want something light yet nourishing. This Grilled Vegetable Couscous Salad is just the ticket.

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Some nights you just don’t want to cook. The day is long, and your temper, quite frankly, is short. You could go get take out. Or open a box of cold cereal….

whip up a batch of this low-prep Grilled Vegetable Couscous. It looks like something fancy, but seriously will take minutes to prep. Even less if you buy the veggies all ready to go in the produce section.

Grilled Vegetable Couscous Salad for a Light Night of Cooking

This Grilled Vegetable Couscous is actually inspired by a ready-to-eat salad I enjoyed in London, and Oxford, and probably some little village in the Cotswolds. I, too, was surprised to find a tasty, gourmet-level salad at a grocery store.

I was even more pleasantly surprised to find out how EASY it was to make at home.

Israeli couscous, also known as pearl couscous, cooks up in just minutes. Grilled vegetables take 15 minutes tops. While those two items to their thing — without heating up the kitchen — you mix up the spice-laden dressing — without breaking a sweat.

The result is a simple, delicious Vegetable Couscous that makes for a light night of cooking and a perfect side dish with a Spicy Grilled Tri Tip .

What Exactly Is Couscous?

Couscous is staple pasta dish many meals in Northern Africa.

It is made from semolina, the hard part of the grain of hard wheat. It is made by combining the semolina and water.

And it’s an extremely versatile dish that cooks up quickly. That’s a big win during the week if you ask me.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

• Stock up on ingredients when they are on sale . Instead of paying full price, buy more than you need when you see it on sale. It’s one way to lower your grocery bill . Then you always have it when you want it. For this recipe, that means keeping Israeli couscous, some spices, and a good handful of grilling veggies on hand.
• Shop the stores that have the best prices. When I did  my big grocery store showdown , I learned that ALDI and Costco have the best prices for a lot of the things I buy . Sprouts usually kills them both on produce. I regularly stock up on peppers, onions, and summer squash when I see them at low prices.

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

• plastic cutting boards  – I have blue boards for veggies and white boards for meat.
• Ergo Chef chef’s knife  – I’ve had my set for several years and they work well.
• a great pot with a lid — Currently I’m in love with this one.
• a reliable grill – We bought this one last summer and absolutely dig it.

Ingredients

• 2 tablespoon lemon juice
• 2 tablespoon red wine vinegar
• 2 tablespoon fresh basil (chopped)
• 1 tablespoon fresh cilantro (chopped)
• 1 tablespoon parsley (chopped)
• 1 clove garlic
• ¼ teaspoon red pepper flakes
• ¼ teaspoon ground turmeric
• ¼ teaspoon dried oregano
• ½ inch fresh ginger root peeled and thinly sliced
• pinch granulated sugar optional
• black pepper
• 6 tablespoon olive oil plus additional for brushing
• 1 zucchini cut into thick planks
• 1 red bell pepper cored and quartered
• 1 yellow bell pepper cored and quartered
• 1 red onion sliced thickly into rings
• 1 cup tri-color pearl couscous

Instructions

• In a blender or food processor, blend the lemon juice, vinegar, basil, cilantro, parsley, garlic, red pepper flakes, turmeric, oregano, and ginger until smooth. Season to taste with sugar, salt, and pepper. Add the olive oil in a thin stream, blending well. Adjust the seasonings and set aside.
• Heat an outdoor grill or grill pan.
• Brush the zucchini, peppers, and onion rings with the olive oil. Season to taste with salt and pepper. Grill the vegetables until charred and tender. Remove to a cutting board and chop coarsely.
• In a medium saucepan, bring 1 ½ cups water to a boil. Add the pearl couscous and cover. Reduce the heat to a simmer and cook until the water is absorbed, about 10 minutes. Let stand, covered for 3 minutes. Fluff with a fork and remove to a large salad bowl. Add the dressing and the chopped vegetables, tossing to coat.
• Adjust the seasonings and serve immediately or chill for up to 4 days.

Reader Interactions

Rona Diamondstein

July 02, 2023 at 1:45 pm

Do you think this dish would be good with jumbo shrimp in it as well with all the other veggies?

Jessica Fisher

July 03, 2023 at 8:09 am

Yes! Sounds great!

August 23, 2018 at 6:23 am

Sounds yummy, but since we don’t grill, I will probably just roast the veg in the oven. I love the Israeli couscous, but they are a bit pricey at my usual store.

October 07, 2018 at 8:29 am

Yes, that is a perfect adaptation. Keep your eyes out for the couscous on sale or clearance. It’s so yummy! After you’ve made this, I’d love for you to come back and give it a starred rating. Thanks, Alice!

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The Ultimate Mediterranean Couscous Salad - Great for Lunches

Made by Anastasia Papapetros - Serves 6 Filed Under: Dinner Salads , Grain Salads , Make Ahead Salads , Salad Index , Salad Recipes By Ingredient , Salads by Diet , Salads by Season , Salads Recipes By Type , Salads with Cheese , Summer Salads , Vegan Salads , Vegetable Salad , Vegetarian Salads

This Mediterranean couscous is packable, so there is no need to worry about what to make for weekday lunches, picnics or potlucks. Full of irresistible Mediterranean flavours, it will tempt you to eat it way before your lunch or picnic.

Classic Mediterranean flavours like juicy tomatoes, red peppers, crunchy cucumbers, tangy olives and salty feta are all drizzled with our herby, lemon, olive oil dressing and tossed with nutty couscous to make such a tantalising combination that you will find it hard to resist.

If my Dad, the super fussy, no-frills eater, can enjoy this tasty salad with the “funny sand” in it, then I can guarantee that you will just love it as well. After one cautious taste, he just loved how the couscous (sand) had soaked up the flavours from the zingy dressing and tomatoes, making it ideal for packing for weekday lunches or picnics as the flavours improve with time.

You Will Need

How to make it, serving suggestions, tips and questions, more grain salad recipes, recipe card.

Step 1- Cut Your Veggies

Wash your tomatoes, cut off the tops and ends and cut into small dice.

Wash your cucumber, cut off the tops and ends, cut it in half and remove the seeds with a teaspoon and then cut into small dice.

Cut off the core and end of your capsicum (pepper), remove the seeds then rinse under cold water. Cut into small dice.

Trim your onion, remove the papery skin, rinse under cold water and then cut into small dice.

Wash the herbs for your dressing, pat them dry and roughly chop.

Step 2 - Prepare the Couscous

Tip the couscous in a heatproof bowl, add the olive oil and stir through this will coat each grain in oil and help them to stay separate.

Pour over boiling water and season with salt. Use the same amount of liquid as couscous no more or it will be soggy and no less as it will not soften.

Cover your couscous either with a plate, lid or cling film and let it stand for 5-10 minutes (this will depend on your couscous, check your packet for details).

Fluff the couscous up with a fork, do not use a spoon to fluff the couscous as it will make it clump and not separate.

Step 3 - Blitz Your Dressing

Place all your dressing ingredients in a small food processor or blender, season with salt and pepper then blitz until well combined.

Taste and adjust seasonings according to your taste.

Step 4 - Assemble the Salad

In a large mixing bowl, place the couscous and vegetables, pour over your dressing, season with sea salt and cracked black pepper.

Toss toss your salad well until everything is well combined. Taste and adjust seasonings.

Arrange in a salad bowl, scatter the extra feta and parsley on top to garnish. Keep refrigerated for at least half an hour before serving to allow the flavours to meld and develop.

We served our Mediterranean couscous at a summer picnic with barbecued lamb chops and souvlaki but you could serve it with any grilled meat or try it with:

• Moroccan lamb stew
• Chickpea tagine
• Harissa chicken

What Are Mediterranean Flavours?

The idea of Mediterranean flavours was introduced by Elizabeth David in her 1950s book “A book of Mediterranean Food” which highlights foods and cooking styles from the Mediterranean basin (commonly Italy, Greece, Spain & Morocco).

The core elements of these flavours focus on the olive, wheat and grape (olive oil, bread/pasta and wine). Other key Mediterranean ingredients are lemon, garlic, fresh herbs and spices.

Can I Make the Salad in Advance?

• Absolutely! Mediterranean couscous salad often tastes even better when the flavours have had time to meld.
• Just store it in the refrigerator and toss it again before serving.

Can I Substitute Couscous With Another Grain?

Certainly! You can use quinoa, bulgur, or farro as alternatives to couscous, adjusting the cooking method accordingly.

Storage & Meal Prep for Mediterranean Couscous Salad

• Store the salad in an airtight container in the refrigerator and it should keep for about a week.
• If it becomes a bit dry after refrigeration, you can add a splash of olive oil and toss it again before serving.
• For meal prep, it is just a matter of making up the salad and portioning it out into your containers. If you would like some additional protein you could add some chickpeas, falafel, grilled chicken or pan-seared lamb.

How Do I Prevent the Salad From Getting Soggy?

Ensure that the vegetables are well-drained before adding them to the couscous.

Mediterranean Couscous Salad

• Small Food Processor or High-Speed / Bullet Blender

Ingredients

• ▢ 1 cup couscous
• ▢ 1 cup boiling water
• ▢ 1 tablespoon olive oil
• ▢ Pinch of sea salt
• ▢ 2 medium tomatoes {approximately 240 grams}
• ▢ 1 small cucumber {approximately 100 grams}
• ▢ 1 medium bullhorn pepper {approximately 120 grams}
• ▢ 1 small red onion {approximately 80 grams}
• ▢ ½ cup Kalamata olives, sliced {approximately 70 grams}
• ▢ ⅓ cup feta, crumbled {approximately 70 grams}
• ▢ ½ cup olive oil
• ▢ ⅓ cup lemon juice
• ▢ 1 tablespoon lemon zest
• ▢ 1 cup soft herbs {I used parsley, mint and basil}
• ▢ 1 garlic clove minced
• ▢ 2 tbsps feta crumbled
• ▢ 1 tbsps parsley chopped

Instructions

• Wash and trim your vegetables then cut them all into a small dice.
• Wash the herbs for the dressing, pat dry and roughly chop.
• Put the couscous in a heatproof boil, add the olive oil and stir through then pour over the boiling water and season. Cover and allow to sit for 5-10 minutes then fluff with a fork.
• Place all your dressing ingredients in a small food processor or blender, season and blitz until combined.
• In a large mixing bowl, place the couscous and vegetables, pour over your dressing, season and toss until well combined. Taste and adjust seasonings.
• Arrange in a salad bowl, scatter the extra feta and parsley on top to garnish. Keep refrigerated (at least half an hour) until ready to serve.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

More salad index.

About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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Warm couscous salad with salmon and mustard-dill dressing

Serves 2, OR 4 FOR SHARING Starters and mains

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Ingredients

• 2 x 225g skin-on salmon fillets
• 4tbsp olive oil
• 1 medium shallot, thinly sliced
• 175g pearl couscous
• 750ml low-salt chicken or vegetable stock
• 150g frozen shelled broad beans or edamame beans
• 2tbsp Dijon mustard
• juice 1 lemon
• 15g picked fresh dill, leaves and fine stems, roughly chopped, plus more for sprinkling
• 60g baby spinach
• 2 spring onions, white and light green parts only, thinly sliced, for sprinkling

You will need

• cook's digital thermometer

Season the salmon with salt and pepper. Heat half the oil in a 30cm frying pan over a medium-high heat until shimmering. Add the salmon, skin-side down, and immediately reduce the heat to medium-low. Cook for around 6 minutes, pressing down all over gently with a spatula to ensure contact, until the skin is rendered and crisp. If you feel resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.

Flip the salmon and cook for around 1-2 minutes longer, until a cook’s thermometer inserted into the thickest part registers 50C for medium-rare or 55C for medium. Transfer the salmon to a kitchen paper-lined plate and allow to cool. Once cooled, flake the salmon using your hands or a fork; discard the skin or crumble it into the dish. If your hands smell, squeeze some lemon juice over them before rinsing with water.

Meanwhile, wipe out the pan with kitchen paper. Add the remaining 2tbsp of oil and heat over a medium heat until shimmering. Add the shallot and a pinch of salt, then cook for around 2 minutes, until softened. Add the couscous and cook for around 1 minute, stirring, until lightly toasted and fragrant.

Add the stock, stirring to combine and scraping up any brown bits on the bottom of the pan. Raise the heat, then adjust to maintain an active simmer. Cook for around 12 minutes, until most of the liquid has been absorbed and the couscous is tender. During the last 6 minutes of cooking, stir in the beans and a pinch of salt. Strain any excess liquid.

Meanwhile, in a large serving bowl, mix together the mustard and lemon juice. Stir in the couscous, along with the dill and spinach, stirring to fluff the couscous and wilt the spinach. Stir in the flaked salmon and season with salt and pepper. Garnish with dill and spring onions and serve immediately.

This recipe was taken from the April 2020 issue of Food and Travel.

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Spicy couscous salad

Ingredients

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Lamb and couscous salad

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Swap lamb steaks for sausages. Prepare salad up to 4 hours ahead. Cover, then refrigerate. Try an orange instead of a lemon. Vegetarian: Use diced haloumi instead of lamb; add a rinsed can chickpeas with the tomatoes. Price will vary. Note

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Roast ocean trout with cucumber and preserved lemon salad

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