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A large serving bowl of Israeli couscous salad with a wooden serving spoon in it.
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Mediterranean Israeli Couscous Salad

This Mediterranean Israeli couscous salad is an easy make-ahead salad that makes a great side, lunch, or potluck dish.
Course Lunch, Side
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 323kcal
Author Ann Otis

Ingredients

Salad

  • 2 cups Israeli (pearl) couscous
  • 4 cups vegetable stock or chicken stock or water
  • 2 cups cherry tomatoes halved, or quartered if larger
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped parsley
  • 1/2 cup pomegranate arils
  • 1/3 cup sliced kalamata olives
  • 1 cup crumbled feta cheese

Dressing

  • 3 tablespoons fresh lemon juice
  • 1/3 cup olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
US Customary - Metric

Instructions

  • Bring the stock to a boil. Cook couscous for the length of time indicated on the package. (Mine was 8 minutes, but this depends on the brand and size of the couscous). Drain the couscous into a fine mesh strainer and rinse under cold running water to cool. Transfer the cooled couscous to a large bowl.
  • Add the remaining salad ingredients to the bowl with the couscous (tomatoes, green onions, parsley, pomegranate arils, olives, and feta).
  • In a small bowl, add the lemon juice, garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking until well combined. Add to salad and toss. Add salt and pepper to taste. Serve chilled or at room temperature.

Video

Nutrition

Calories: 323kcal | Carbohydrates: 40g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 1072mg | Potassium: 210mg | Fiber: 3g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 14mg | Calcium: 115mg | Iron: 1mg