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Israeli Couscous Salad

A hearty Mediterranean salad with toasted pearl couscous, roasted red peppers, cucumber, fresh herbs, and a lemon-cumin vinaigrette. Filling, flavorful, and great for meal prep.

25 minEasyServes 4310 cal/serving

IsraeliSaladStovetopVeganMediterraneanHalal-friendlyNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 cups Israeli (pearl) couscous
  • 2 cups water
  • 1/2 cup jarred roasted red peppers, drained and diced
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • to taste salt
  • to taste black pepper

Instructions

  1. 1

    Toast 1.5 cups Israeli (pearl) couscous in a saucepan for 2-3 minutes, then add 2 cups water and a pinch of salt. Simmer 10-12 minutes until tender; drain and cool.

  2. 2

    Whisk together 2 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, salt, and black pepper to taste.

  3. 3

    Add the cooled couscous and toss to coat.

  4. 4

    Add 1/2 cup drained and diced jarred roasted red peppers, 1 diced English cucumber, and 1 cup halved cherry tomatoes and toss.

  5. 5

    Fold in 1/4 cup chopped fresh flat-leaf parsley, taste, and adjust seasoning.

  6. 6

    Serve at room temperature or chilled.

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Questions

How much time should I plan for Israeli Couscous Salad?

As written, 25 minutes: 10 of prep and 15 of cooking. The longest single stretch is step 1 (12 minutes): "Simmer 10-12 minutes until tender; drain and cool."

Can I make Israeli Couscous Salad gluten-free?

Yes. The gluten in Israeli Couscous Salad is 1.5 cups Israeli (pearl) couscous. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How many calories are in Israeli Couscous Salad?

One serving (the recipe makes 4) is about 310 calories, with 10 g protein, 38 g carbohydrate and 6 g fat, plus 2 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Israeli Couscous Salad ahead?

Yes, it takes well to being made ahead. The base of Israeli Couscous Salad is couscous, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Can I halve or double Israeli Couscous Salad?

Yes. As written it serves 4. Halved, the couscous drops from 1.5 cups to 3/4 cup; doubled, it is 3 cups. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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