Israeli Couscous Salad is one of those salads you can enjoy year-round, combining simple ingredients such as Israeli Couscous, chickpeas, tomatoes, minced garlic, fresh parsley, roasted red peppers, red onion, kosher salt, ground black pepper, and lemony homemade dressing.
Israeli Couscous Salad isn’t just a salad for the summer. It’s a fantastic dish to serve on holidays, or anytime you’re in the mood, being it can be served warm or cold. I have found it to be a welcomed menu item on our table on any given occasion.
I love my fall and winter casseroles, but I can only eat so many before I start reminiscing about yummy salads and missing them on our table. Florida is still warm. We tend to have access to fresh veggies all year, which makes it great for our salad cravings. The great thing about this Israeli Couscous Salad is can pretty much find these ingredients in any state all year round.
If you are in an area that cannot access quality fresh tomatoes, you can easily substitute the fresh tomatoes with quality canned organic diced tomatoes that have been drained and it’s still a delicious and flavorful side dish to serve any meal.
One of the other things I adore about this Israeli Couscous Salad is that it tastes even better after sitting a few days and has excellent staying power when properly refrigerated. You can safely make enough to last about four days, be sure to place it in a lidded airtight container when storing.
Ingredients needed to make Israeli Couscous Salad
1/3 cup extra-virgin olive oil
Juice of 2 lemons
One teaspoon of kosher salt
1/2 teaspoon freshly ground black pepper
One tablespoon extra-virgin olive oil
One and 1/3 cups tri-colored Israeli couscous
1/2 teaspoon kosher salt
1-16-ounce can of chickpeas rinsed
Two cups of fresh tomatoes seeds, removed and chopped
Three cloves of garlic minced
One bunch of fresh parsley chopped
One cup jarred roasted red peppers, drained and coarsely chopped
1/2 of a cup red salad onion diced
Freshly ground black pepper
Israeli Couscous Salad
- ⅓ cup extra-virgin olive oil
- Juice of 2 lemons
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1⅓ cups tri-colored Israeli couscous
- ½ teaspoon kosher salt
- 1-16- ounce can of chickpeas rinsed
- 2 cups fresh tomatoes seeds removed and chopped
- 3 cloves garlic minced
- 1 bunch fresh parsley chopped
- 1 cup jarred roasted red peppers drained and coarsely chopped
- ½ cup red salad onion diced
- Kosher salt
- Freshly ground black pepper
For the dressing
- In a glass bowl combine extra-virgin olive oil, lemon juice, kosher salt, freshly ground black pepper by whisking till joined.
- Reserve salad dressing till needed.
For the Couscous
- Fill a medium saucepan about 2/3 full of cold water. Add the kosher salt and olive oil, bring the water to a full boil. Add the Israeli couscous to the boiling water and let simmer for about 8 minutes, until the Israeli couscous is al dente. Let cool off before combining with other ingredients.
- In a medium salad bowl combine, couscous, chickpeas, tomatoes, minced garlic, fresh parsley, roasted red peppers, red onion, kosher salt, ground black pepper, and homemade dressing.
- Refrigerate the Israeli Couscous Salad if desired for about 1 hour, gently toss again before serving.
- Immediately refrigerate leftovers in a lidded airtight plastic container, will last up to 4 days when properly stored.
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