Mediterranean Diet Israeli Couscous Salad is a flavorful and colorful dish made with Israeli couscous, vegetables, and a tangy lemon dressing.
This couscous salad is light and refreshing with the nuttiness of the couscous and the juiciness of the grape tomatoes topped with a tangy and savory homemade dressing.
Mediterranean Diet Couscous Salad
This is a simple recipe made with freshly browned couscous.
The couscous is then tossed with healthy ingredients such as peppers, spinach, and grape tomatoes.
Did you try my recipe for Mediterranean Diet Couscous Salad?
That recipe is a vegan couscous salad made with a basic Moroccan couscous. This recipe is made with the larger pearl couscous.
To make this recipe you will need the Israeli Pearl Couscous. You can find a selection of Israeli Pearl Couscous here.
What to know about couscous.
Couscous is considered to be a grain that is made from semolina flour made from durum wheat . There are several kinds of couscous including the ‘Pearl’ or Israeli Couscous and the popular small Moroccan couscous.
Couscous can be eaten plain or it can be used as a base for a variety of dishes such as Mediterranean salad. It is perhaps the versatility of couscous that makes it so popular worldwide.
While there are various types of couscous, the main distinctions lie in their size and preparation method.
Moroccan Couscous is the most common type of couscous and it consists of small, uniform-sized granules, typically around 1mm in diameter. It is a quick cooking couscous that is made from semolina wheat.
Israeli Couscous (Pearl Couscous) is a couscous that has larger grains that resemble small pasta pearls and is made from semolina or wheat flour that is toasted and then shaped into small spheres. It has a chewier texture and a slightly nutty flavor.
Lebanese Moghrabieh is a traditional Lebanese couscous variety that consists of larger, irregular-shaped grains that is made from semolina flour and water, hand-rolled and then sun-dried.
Algerian Couscous (Kesksou) is made from durum wheat semolina that is hand-rolled and sun-dried and has a more textured and rustic appearance .
Tips for making Mediterranean Couscous Salad.
It is important that you cook the couscous according to the instructions on the packaging (to cook the pearl couscous until it is al dente). It should have a slightly chewy texture. Over cooking the couscous can make it mushy, which is not desired for most salads..
Here are some more great tips for you.
- Rinsing the cooked couscous in cold water after cooking the couscous and allow it to drain. Doing so helps the couscous cool down quickly which will prevent clumping. Also, rinsing the couscous can also make the couscous more fluffy because rinsing can remove excess starch.
- Feel free to add sliced grilled chicken, cooked shrimp, or even chickpeas to your salad for a protein element.
- While not absolutely necessary to the success of this recipe, refrigerating the assembled salad for a half hour helps the ingredients blend together for more flavor. Refrigerating the salad can also give the couscous time to absorb the dressing.
How to store homemade Israeli Couscous Salad.
It is best to store the dressing and the salad ingredients separately.
The salad should be stored in an airtight container and refrigerated . If properly stored, this salad should keep for a few days.
By the way, while you are here you may also be interested in these ideas.
- Healthy Buddha Bowl with Peanut Sauce
- 3 Ingredient Vegan Strawberry Ice Cream
- Cucumber Salad With Honey Vinaigrette
- Mediterranean Diet Apple and Feta Salad
- Easy Maple Walnut Granola Recipe
- Air Fryer Caprese Stuffed Chicken
- Mediterranean Diet Sheet Pan Fajitas
- Mediterranean Diet Chicken Salad
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Mediterranean Israeli Couscous Salad
To make this recipe we will first cook the couscous in a skillet. Then we will combine the couscous with the other ingredients and toss it with a homemade lemon flavored dressing.
How to serve Mediterranean Israeli Couscous Salad.
- Serve the couscous salad alongside grilled chicken, shrimp, or a beef alternative.
- Add your couscous to a platter along with tzatziki, tabbouleh, roasted red pepper dip, stuffed grape leaves, olives, and warm pita bread.
- Make a tasty wrap with your couscous as the filling.
- Stuff your green peppers with leftover couscous salad.
Ingredients needed for couscous salad.
- Olive Oil. Used for cooking the couscous in a skillet.
- Israeli Couscous. Also known as 'Pearl Couscous'.
- Vegetable Broth. Water can be used as an alternative.
- Seasonings. My couscous was made with salt and pepper to taste.
- Baby Spinach. . You spinach should be cleaned and dried and then chopped.
- Roasted Red Peppers. Red peppers in a jar work great. The jar should be drained and the peppers should be chopped.
- Grape Tomatoes. Your tomatoes should be clean, dried, and then sliced in half.
- Slivered Almonds. For a crunchy element.
- Parsley and Mint. Use fresh ingredients that have been chopped.
- Optional- crumbled feta cheese.
Ingredients needed to make lemon dressing for couscous salad.
- Olive Oil. I like extra virgin but, you can use the olive oil of your choice.
- Lemon Juice. Use freshly squeezed lemon juice.
- Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
How to make Mediterranean Diet Israeli Couscous Salad
Prep: 30 minutes
Yield: 6 servings
- Start by cooking the couscous. Cover the bottom of a large skillet with olive oil and heat the skillet on medium. Then add the couscous to the skillet and cook until golden brown (about five minutes) stirring often.
- Once the couscous has browned, add the vegetable broth and any desired seasonings. Bring the water to a boil and then reduce the heat to medium-low and cover the skillet to allow it to simmer until the liquid is absorbed (about ten minutes).
- Drain any excess liquid from the skillet and then set it aside to cool at room temperature for about ten minutes.
- While the couscous is cooling, toss together the other ingredients in a large serving bowl. Also, whisk together the dressing ingredients.
- When the couscous has cooled for ten minutes, toss half of it with the ingredients in the bowl and then toss the remainder.
- When you are ready to serve your salad, whisk are blend together the dressing ingredients and then pour it over the salad.
Expert Tip👉 Taste the salad and adjust the seasonings as need. You can toss in additional salt, pepper, or lemon juice if desired.
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In case you missed something.
Mediterranean Diet Israeli Couscous Salad, a delicious and flavorful lunch or dinner recipe made with healthy ingredients.
Mediterranean Diet Israeli Couscous Salad
Equipment
Ingredients
For couscous
- 2 tsp Olive Oil
- 1 ½ cups Israeli Couscous
- 2 cups Vegetable Broth
- 2 cups Baby Spinach chopped
- 12 oz Roasted Red Peppers
- 1 ½ cups Grape Tomatoes
- ½ cup Almonds slivered
- ¼ cup Parsley
- ¼ cup Mint
Dressing
- ⅓ cups Olive Oil
- ¼ cups Lemon Juice
Optional ingredients, crumbled feta, Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
Instructions
- Start by cooking the couscous. Cover the bottom of a large skillet with olive oil and heat the skillet on medium. Then add the couscous to the skillet and cook until golden brown (about five minutes) stirring often.
- Once the couscous has browned, add the vegetable broth and any desired seasonings.
- Bring the water to a boil and then reduce the heat to medium-low and cover the skillet to allow it to simmer until the liquid is absorbed (about ten minutes). Drain any excess liquid from the skillet and then set it aside to cool at room temperature for about ten minutes.
- While the couscous is cooling, toss together the other ingredients in a large serving bowl. Also, whisk together the dressing ingredients.
- When the couscous has cooled for ten minutes, toss half of it with the ingredients in the bowl and then toss the remainder.
- When you are ready to serve your salad, whisk are blend together the dressing ingredients and then pour it over the salad.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Lastly, nutritional Information is only an estimate and thus, can however also, vary especially with ingredients that are used.
