Israeli Couscous Salad
The base of this couscous salad is Israeli pearl couscous. Moroccan couscous is the smallest type of couscous, and it looks like tiny pieces of grain. Because it is larger in size and has a natural nutty flavor, Israeli pearl couscous makes for a heartier salad and can hold its own when combined with the rest of the ingredients and dressing. Chickpeas are usually found in Couscous Salad, along with fresh herbs and garden vegetables, like cherry tomatoes, cucumbers and onions. Marinated favorites like artichoke hearts and olives are great addtions, as well as briny feta cheese. Some recipes add toasted pine nuts. Mint leaves are often used. A fresh lemon juice and extra virgin olive oil is the usual dressing.
This couscous salad is a meal on its own. You can also serve it as a light vegetarian dinner next to roasted eggplant and a Mediterranean dip like garlic hummus or baba ganoush. It's also great next to: chicken kabobs, kofta, baked salmon, za'atar chicken and more!
A Few Tips for Couscous Salad
- Toast the pearl couscous in extra virgin olive oil. Don't skip this first step and go right to the boiling water, toasting the couscous in extra virgin olive oil is a great way to deepen its color and flavor. It takes very little time and makes a big difference.
- Feel free to play with the vegetable options and canned beans you have on hand. This salad can take so many different variations, so take advantage and use what you have. You can try bell peppers, broccoli, carrots...You can add some spinach, or a different herb.
Israeli Couscous Salad with Feta, Chickpeas, and Herbs
from https://www.thekitchn.com/
Chewy Israeli couscous joins with chickpeas, cherry tomatoes, feta cheese, and lots of fresh herbs to make a salad that can be eaten any time of day (and at any temperature). Serve it on its own for lunch, pile it on top of greens for dinner, or serve it next to chicken, fish, or steak as a satisfying side.
FMM: There is not enough dressing on this salad. I added more red wine vinegar and olive oil. I had to buy parsley from the supermarket and you do not get much, especially for the price, and I thought the salad could definitely use more. I did add some dried parsley but it really needs a lot of fresh parsley. To boost the flavor, I added green onion and I thought it could maybe use some fresh mint. So far, I like Tabbouleh more. That recipe uses 1/2 c. olive oil and 1/3 c. lemon juice for 1 cup of bulgur, uncooked. I am not sure I would make this again.
4 tablespoons olive oil, divided [needs more, 4 Tbsp = 1/4 cup]
1 small shallot, finely chopped (about 2 tablespoons)
2 tablespoon red wine vinegar [needs more, or maybe lemon juice]
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 cup regular or whole wheat Israeli (pearl) couscous
2 cups water
1 (about 15-ounce) can chickpeas, drained and rinsed
1 pint cherry tomatoes (about 2 cups), halved
4 ounces feta cheese, crumbled (about 1 cup)
1/4 cup loosely packed chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
Whisk 3 tablespoons of the olive oil, shallot, vinegar, 1/4 teaspoon of the salt, and pepper in a large bowl until combined; set aside.
Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat until shimmering. Add the couscous and toast, stirring occasionally, until light golden-brown, about 3 minutes. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer to remove any excess cooking liquid.
Transfer the hot couscous to the bowl of dressing, add the chickpeas, and stir to combine. Let sit 15 to 20 minutes, stirring occasionally, to cool slightly and let the flavors meld. Stir in the tomatoes, feta, and herbs. Serve warm or at room temperature.
Serves 4 - 6
Couscous Salad
from https://www.acouplecooks.com/
This colorful couscous salad recipe tastes irresistibly fresh with herbs, garlic, and lemon! It’s ideal as a side dish, lunches, picnics or potlucks.
We highly recommend this salad with both fresh herbs. Avoid substituting dried herbs. You need the fresh herbs to make this right.
1 cup Israeli couscous (aka pearl couscous; look for gluten-free if desired)
1/4 teaspoon garlic powder
3/4 teaspoon kosher salt, divided
1 large garlic clove, minced
1 shallot, minced
1 pint cherry tomatoes, sliced
1/4 cup chopped fresh dill
3 tablespoons chopped fresh mint**
2 cups baby arugula (or other baby greens)*
1/2 cup feta cheese crumbles (omit for vegan and add more salt to taste)
2 tablespoons lemon juice, plus zest of 1/2 lemon
1 tablespoon plus 1 teaspoon olive oil
Fresh ground black pepper
Bring 1 1/2 cups water to a boil in a large saucepan. Add the Israeli couscous, garlic powder and ½ teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed. Remove the couscous to a bowl, mix it with 1 teaspoon of the olive oil, and allow to stand for 2 to 3 minutes.
Meanwhile, mince the garlic and shallot. Slice the cherry tomatoes in half. Chop the dill and mint.
When the couscous is done resting, place it in a large bowl with the chopped vegetables and herbs. Add the baby arugula, feta cheese crumbles, lemon juice and zest, the remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Mix gently to combine. Serve immediately or refrigerate for up to 5 days (flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt).
*Make sure to look for baby arugula, which has a feathery texture and is sold in bags or boxes. Standard arugula, sold in bunches, has much too spicy of a flavor. If you can’t find it, substitute another baby green like baby spinach or baby kale.
**We highly recommend this salad with both fresh herbs. Avoid substituting dried herbs.
6 side-dish servings
