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
Salad Dressing:
- 1/3 cup extra-virgin olive oil
- Juice of 2 lemons
- One teaspoon of kosher salt
- 1/2 teaspoon freshly ground black pepper
Couscous Salad:
- One tablespoon extra-virgin olive oil
- One and 1/3 cups of 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
- Kosher salt
- Freshly ground black pepper
Israeli Couscous Salad
Ingredients
Salad Dressing
- ⅓ cup extra-virgin olive oil
- Juice of 2 lemons
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Couscous Salad
- 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
Instructions
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.
Notes
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
Nutrition
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Thank you for such a great recipe. This looks so simple and tasty. A must try on my list!
Hey there, Megan, be sure to come back and let me know what you think when you make it!! I love hearing from everyone!
I could eat this couscous salad every day! Love the flavors and textures…it’s a beautiful combination. Thanks for sharing! 🙂
Thank you, so much, Tracy, that comment made my day!!!
Israeli Couscous Salad looks like a wonderful recipe. Love all the flavors and textures you have going on here!
Good Morning, Ms. Caitlyn, thank you for stopping by to share your sweet comment. I really appreciate hearing from everyone.
I love couscous! This Israeli Couscous Salad looks so healthy and delicious! Bookmarking to make the recipe soon.
Thank you, Krissy, I hope you enjoy it. I love a salad that you can pretty much eat with any meal or alone if desired.
This Israeli Couscous Salad looks colorful and I love your healthy concept too. Thanks for your recipe.
Thank you, Veena, this is a great salad for any time of the year, I make it a lot during the winter holidays too. Just so good!
What a bright and fresh looking dish!!! I love cous cous! Thanks for sharing.
Thank you, glad you enjoyed the recipe. Always happy to share recipes with Y’all. Have a wonderful day.
This looks so light and refreshing! Plus easy to make!
Thank you, Marisa, it is so simple to make. Thank you, for dropping by this morning.
This looks so colourful and packed full of flavour. We love a couscous salad for lunch sometimes and this one looks delicious.
Thank you, Bintu, I appreciate you stopping by your comment made my day!
I hope you try the recipe and come back to let me know.
This looks like such a healthy and delicious recipe! I love couscous recipes like this
Thank you, Emily, it’s a really simple yet fresh-tasting salad that if you love couscous you will love this.
This looks delicious! I love couscous salads!
Thank you, Sara. Its one if my favorites too. Thanks, for dropping by tonight,