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HomeHealthy FoodCouscous Salad – A Couple Cooks

Couscous Salad – A Couple Cooks

This colourful couscous salad recipe tastes irresistibly contemporary with herbs, garlic, and lemon! It’s ideally suited as a facet dish, lunches, picnics or potlucks.

Couscous Salad

Right here’s a salad that’s about as pleasant as they arrive: this contemporary and herby Couscous Salad! It’s an excellent method to make use of Israeli couscous, these delightfully chewy pasta spheres. Throw it along with contemporary dill and mint, garlic, lemon and a pile of greens, then sprinkle with salty feta. Take a chunk and it’s irresistibly contemporary and savory: we couldn’t cease consuming it! This deli-style Israeli couscous salad works for lunch or picnics, or as a colourful facet for fish, rooster or the grill. Actually, what can’t this salad do? With one chunk you’ll be smitten.

Substances on this couscous salad recipe

A couscous salad may work with Moroccan couscous, which has very small irregular items. However this one makes use of the bigger completely spherical Israeli couscous, which technically isn’t couscous in any respect! We like an Israeli couscous salad as a result of the bigger measurement has a extra distinguishable texture when combined in with the veggies. Right here’s what you’ll want for this salad:

  • Israeli couscous (aka pearl couscous)
  • Garlic powder
  • Garlic clove
  • Shallot
  • Cherry tomatoes
  • Contemporary dill and contemporary mint
  • Child arugula
  • Feta cheese crumbles
  • Lemon juice and zest
  • Olive oil
  • Salt and pepper

Merely prepare dinner up the Israeli couscous, slice the veggies, and blend every thing collectively! It’s fast and easy, and the flavour is unbelievably refreshing with a pop of acidity.

Israeli Couscous
Israeli couscous is bigger in measurement than normal couscous and spherical

Couscous vs Israeli couscous

Just a little background on couscous! What’s the distinction between normal couscous and Israeli couscous? Be sure to seize Israeli couscous when looking for this recipe. Right here’s what to know:

  • Couscous is a North African pasta with tiny grains produced from semolina flour. Its texture seems to be like grains of rice or quinoa, however’s really a pasta! It originated with the Berbers of Algeria and Morocco between the eleventh century and thirteenth century. It’s a cultural dish of the Maghrebi cuisines within the international locations of Algeria, Tunisia, Mauritania, Morocco, and Libya. Couscous has very small, irregular grains. It’s the usual selection and labeled “couscous” on the grocery (it usually received’t embody the phrase Moroccan).
  • Israeli couscous aka pearl couscous is bigger and formed like balls. It’s technically thought-about a pasta and never couscous, because the grains are giant and formed precisely the identical. It’s at all times been machine made, whereas couscous is made by hand. The meals was invented in Israel within the 1950’s when the federal government wanted to feed plenty of immigrants.

Bear in mind: couscous shouldn’t be gluten free and it’s not appropriate for gluten-free diets. You’ll find gluten-free couscous on-line.

Couscous Salad

Search for child arugula

One vital notice for this couscous salad: be sure that to search for child arugula! In case you can’t discover it, don’t substitute it with normal arugula. Right here’s why:

  • Child arugula has a feathery texture and is offered in baggage or containers. It has a gently peppery taste.
  • Customary arugula, offered in bunches, has a really spicy taste that will overpower this salad!
  • Can’t discover child arugula? Substitute one other child inexperienced like child spinach or child kale.

Utilizing contemporary herbs on this couscous salad

This Israeli couscous salad goes huge on herby taste with contemporary dill and contemporary mint: they’re integral to the sunshine, herbaceous taste. However they are often costly in winter months! Listed below are a number of notes on working with contemporary herbs:

  • In case you can, use each contemporary dill and mint. Rising your personal herbs in the summertime is one of the best ways to maintain this economical.
  • Need to use just one contemporary herb? Go for the contemporary dill and omit the mint.
  • Keep away from substituting dried herbs: they’ve a a lot completely different taste. If desired you possibly can merely omit the herbs solely: it nonetheless tastes good! (Simply not fairly as good.)
Couscous Salad

Methods to serve this couscous salad

This couscous salad is a kind of ultra-versatile recipes that you should use for a lot of completely different events and seasons. Listed below are a few of our favourite methods to serve it:

Tell us how you propose to serve it within the feedback beneath!

Extra salad recipes

Love a great grain or bean salad? They make a stunning straightforward facet dish thought. Listed below are a number of extra enjoyable recipes you’ll love:

This couscous salad recipe is…

Vegetarian. For gluten-free, search for gluten-free couscous on-line. For vegan and dairy-free, omit the feta and add a number of pinches extra salt.


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This colourful couscous salad recipe tastes irresistibly contemporary with herbs, garlic, and lemon! It’s ideally suited as a facet dish, lunches, picnics or potlucks.

  • 1 cup Israeli couscous (aka pearl couscous; search for gluten-free if desired)
  • ¼ teaspoon garlic powder
  • ¾ teaspoon kosher salt, divided
  • 1 giant garlic clove, minced
  • 1 shallot, minced
  • 1 pint cherry tomatoes, sliced
  • ¼ cup chopped contemporary dill
  • 3 tablespoons chopped contemporary mint**
  • 2 cups child arugula (or different child greens)*
  • ½ cup feta cheese crumbles (omit for vegan and add extra salt to style)
  • 2 tablespoons lemon juice, plus zest of ½ lemon
  • 1 tablespoon plus 1 teaspoon olive oil
  • Contemporary floor black pepper

  1. Deliver 1 ½ cups water to a boil in a big saucepan. Add the Israeli couscous, garlic powder and ½ teaspoon of the kosher salt and scale back to a simmer. Cowl with lid and prepare dinner 8 to 10 minutes, till the couscous is tender and the water is absorbed.  Take away the couscous to a bowl, combine it with 1 teaspoon of the olive oil, and permit to face for two to three minutes. 
  2. In the meantime, mince the garlic and shallot. Slice the cherry tomatoes in half. Chop the dill and mint.
  3. When the couscous is finished resting, place it in a big bowl with the chopped greens and herbs. Add the child arugula, feta cheese crumbles, lemon juice and zest, the remaining 1 tablespoon olive oil, ¼ teaspoon kosher salt, and some grinds of black pepper. Combine gently to mix. Serve instantly or refrigerate for as much as 5 days (taste is finest straight away however tastes nice after refrigeration; it’s possible you’ll have to revive the flavors with a pinch or two of salt).


*Be sure to search for child arugula, which has a feathery texture and is offered in baggage or containers. Customary arugula, offered in bunches, has a lot too spicy of a taste. In case you can’t discover it, substitute one other child inexperienced like child spinach or child kale.

**If it’s winter and also you’d prefer to pare again and use just one herb, go for the contemporary dill. We extremely suggest this salad with each contemporary herbs (and check out rising your personal herbs in the summertime). Keep away from substituting dried herbs: you possibly can merely omit the herbs solely and it nonetheless tastes good.

  • Class: Salad
  • Technique: Stovetop
  • Delicacies: Salad
  • Food regimen: Vegetarian

Positive Recharge
Positive Recharge
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