Mediterranean Israeli Couscous Salad

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This colorful, flavorful Mediterranean Israeli couscous salad is an easy make-ahead salad that can be served cold or at room temperature. It makes a great side, light lunch, or potluck dish.

When I make a salad these days, there’s a good chance it will be Mediterranean-inspired. This Greek chicken salad, this ancient grains salad with za’atar pita chips, and this Israeli salad are all at the top of my list.

I first made this Mediterranean Israeli couscous salad last year for a New Year’s Day salad potluck with some friends. It was a hit then, and it is a hit now!

Why you’ll love this Israeli Couscous Salad

• It’s crazy versatile. Honestly, I don’t know if there is a more multi-purpose recipe than this mediterranean salad on this entire site.
  Need a brown bag lunch for a workday? A road trip? A picnic?
  Or a side dish to go with some marinated Greek chicken breasts or your Mediterranean black bean burgers?
  Need a dish for a potluck that’s easy to make, travels well, and makes a nice change from the heavy casseroles and desserts? (This salad is 100% my go-to potluck dish. Who doesn’t love these flavors? Really, who?)
• It’s hearty, flavorful, and super simple to make.
• It’s colorful and festive. While it’s great in the summertime, it’s equally amazing in the fall and at the holidays when pomegranates are in season. (For an even simpler festive salad featuring this delightful fruit, try this kale pomegranate salad with feta).

What is Israeli (or pearl) Couscous?

Israeli couscous (also known as pearl couscous, giant couscous, Jerusalem couscous, or ptitim) is a type of couscous I discovered a couple of years ago, and it has become my go-to filler for sides and salads.

If you’re not familiar with it, it is similar to regular couscous, which comes from North Africa, but bigger. In fact I have seen it in various sizes, from a small pearl to almost the size of a chick pea. It doesn’t have the fluffy texture of regular couscous, but is a nice change from the usual grains and pasta shapes.

One other difference between the two is that Israeli couscous is toasted rather than just dried, giving it a mild nutty flavor.

I find Israeli or pearled couscous pretty easily in grocery stores these days, but if you have trouble finding it, you can get it here. Or you can totally use regular couscous instead.

The rest of the ingredients in this Israeli couscous salad are pretty traditional Mediterranean, and I throw in some pomegranate seeds for a little festive, tangy crunch. Feel free to sub with raisins or cranberries if that’s what you have on hand.

Ingredient Notes and Substitutions

For the salad

Israeli (Pearl) Couscous

See above for more info on this ingredient. Orzo makes a great substitute, or another small pasta shape like little bowties or ditalini. A larger tubular type of pasta like penne with also work for a more traditional pasta salad. And of course, regular couscous is always an option.

Vegetable stock

I like to cook the couscous for this salad in broth instead of just water as it infuses with a lot of flavor. A pinch of saffron or turmeric in the broth will also give it a lovely yellow hue.

Pomegranate Seeds

These are a favorite ingredient of mine. They add great sweet, tart, and juicy burst of flavor to this salad. You could use a dried fruit like cranberries or raisins if you prefer though. I also like to throw in some toasted pine nuts sometimes!

Parsley

Not just a garnish in mediterranean dishes, flat-leaf parsley adds freshness , flavor, and color to this salad. Other fresh herbs like fresh basil or fresh mint would also be nice here. Or you could toss in some arugula or another flavorful green if you prefer.

kalamata olives

I am NOT typically a lover of olives if I’m honest, but I make an exception for kalamatas, and I love their fruity flavor. Olives add a nice salty brininess, but do use your favorites here, green or black olives will work too.

Green onion

I like the flavor of mild green onions in this salad, but red onion, shallots, or chives would be nice too.

Cherry tomatoes

I love to add juicy small tomatoes – cherry or grape tomatoes, or just chopped large tomatoes – to this salad. Feel free to add in some other chopped veggies like red peppers and Persian cucumbers. Leftover grilled or roasted vegetables are also great in this.

Feta cheese

For more salty richness, I love to toss some crumbled feta into this salad. You can absolutely skip it if you want to keep this salad vegetarian though. If you don’t love feta, try halloumi, goat cheese, or Parmesan instead.

For the dressing

fresh Lemon juice

Freshly squeezed lemon juice makes all the difference here! If you don’t have any, opt for a light and fruity vinegar like red wine vinegar, or apple cider vinegar.

Olive oil

Olive oil is my oil of choice for most things, especially salad dressings and mediterranean dishes, due to its flavor and health benefits. Feel free to substitute any oil you enjoy here.

How to make Israeli Couscous Salad Step-by-Step

1. In a medium saucepan, bring stock to a boil. Add the couscous and cook according to the package directions.
2. Drain the couscous into a fine mesh strainer and rinse under cool running water. Transfer cooked couscous to a large bowl.

1. To the bowl with the cooled couscous, add cherry tomatoes, green onions, parsley, pomegranate seeds, olives, and feta.

1. In a small bowl, combine the lemon juice, garlic, salt, and pepper.
2. Slowly drizzle in the olive oil while whisking.

1. Add dressing to the salad ingredients and toss to combine.

Enjoy as a side, or on its own, chilled or at room temperature.

Storage Tips

This salad is great for meal prep since it will keep well in an airtight container in the fridge for at least 3-4 days. I often serve it as a side with dinner and have the leftovers for lunch the next day, or later in the week.

Can’t Get Enough Couscous? Me neither! Here are a few other couscous recipes.

Red pepper carrot soup with couscous. A little harissa paste gives this soup great flavor.

Curried Couscous Salad. Quick and easy to pull off and makes a terrific side with grilled meats.

Mediterranean Buddha Bowls. Super healthy and packed with flavor and texture.