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Israeli Couscous Salad Recipe

Course Salad, Side Dish
Cuisine Mediterranean
Keyword couscous salad, Israeli couscous salad
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 368kcal
Author Victor


  • 1 cup Israeli couscous raw
  • 1 Tbsp olive oil or butter
  • 2 cups chickpeas cooked
  • 1/4 red onion thinly sliced
  • 1 cup chopped parsley
  • 1/2 cup chopped mint
  • 3 cloves garlic finely chopped
  • 3 tomatoes cut into small pieces; or about 12 ounces (2 cups) of grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved
  • 2 stalks green onions thinly sliced
  • 3 baby cucumbers cut into small cubes
  • 1/2 jalapeno pepper minced; optional

For the dressing

  • 1/3 cup olive oil or canola oil
  • 1/4 cup lemon juice from one lemon or so
  • 3/4 tsp kosher salt
  • 1 tsp black pepper freshly ground


  • To prepare the couscous, heat one tablespoon of olive oil in a medium pot and toast the dried pearls for a minute or two. Add 1 1/4 cups of water (or vegetable broth) and simmer, covered, for about 10 minutes.
  • Place all the ingredients in a large bowl, mix, taste for salt and pepper and adjust if necessary.
  • Cover and let stand at room temperature until ready to serve, up to 4-5 hours.


Calories: 368kcal | Carbohydrates: 46g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 312mg | Potassium: 667mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1690IU | Vitamin C: 35.3mg | Calcium: 89mg | Iron: 3.3mg