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Israeli Couscous Salad

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This Israeli couscous salad is cool, refreshing and perfect for picnics, BBQ’s or dinner by the pool (as we did last night!).   You can add feta cheese, but I omitted it because I was meeting my vegan friend, and I didn’t want to worry about the cheese spoiling, as we took our time chatting and eating until way past sunset.

Israeli couscous is a wheat pasta, shaped into little pearls.  You can find it in most grocery stores where you would other couscous.  Try looking in the bulk sections, where you will probably be able to find it organic and for much less money.  Its a great staple to keep around because you can always make a quick salad, a warm side dish or throw it into soup.

Cook the couscous in salted, boiling water for about 5 minutes, keeping a close eye that it doesn’t get over done.  Rinse with cool water to wash away the starch and stop the cooking.

Chop cherry tomatoes, Persian cucumbers (English cucumbers will work as well, just remove the seeds), red onion, mint and parsley.  Finely grate a carrot, using the “tiny holes” on your box grater.

Combine the couscous with the chopped veggies and herbs.  Season with a little salt and pepper, drizzle with white balsamic vinegar and olive oil.  Stir until well mixed and chill until ready to serve.

If you haven’t tried Israeli couscous, give it a go!  It cooks quickly and the possibilities are endless.  You could add fresh snow peas, lemon zest, red bell peppers… really whatever you have in your garden, fridge or pantry (marinated artichoke hearts and olives!).  This dish will only take about 15 minutes to make, leaving more summer-time relaxing with friends.

Israeli Couscous Salad
Recipe type: Salad
Cook time: 
Total time: 
A make-ahead, chilled salad, perfect for hot summer evenings.
  • 1 cup Israeli couscous
  • 1 cup cherry tomatoes
  • 2 Persian cucumbers
  • 1 carrot, finely grated
  • 1 Tbs red onion
  • 2 Tbs parsley
  • 2 Tbs mint
  • 2 Tbs white balsamic vinegar
  • 2 Tbs olive oil
  • Salt and Pepper
  • ½ cup crumbled feta cheese, optional
  1. Cook the couscous in salted, boiling water for about 5 minutes, or until done. Rinse with cool water and drain.
  2. Chop the tomatoes, cucumbers, red onion, parsley and mint, and add to a bowl.
  3. Add the finely grated carrot.
  4. Pour the couscous over the top of the veggies and herbs.
  5. Drizzle on the vinegar and olive oil.
  6. Season with salt and pepper.
  7. Add crumbled feta cheese, if desired.
  8. Stir until well mixed.
  9. Chill until ready to serve.

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