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Israeli Couscous Salad

Courtesy of

Happy Summer! I hope it's been great so far for everyone, minus the insane heat we've all been experiencing it seems. It's kept us busy, which is why it's been a little slow on updates here on the blog (apologies)! Last night we hosted a BBQ for a good friend's birthday. I made a lot of my fan favorite recipes which are already posted, but this Israeli Couscous Salad was a new addition, and I loved it! It'll definitely be added to the rotation. This is another great way to get in a lot of vegetables in one dish! The recipe suggests serving it room temperature, which was yummy, but it's also great served cold. Enjoy!



2 tsp olive oil

1 garlic clove, minced

1/2 small yellow onion, diced

1 1/2 cups Israeli couscous (dry)

1 1/2 cups chicken or vegetable broth

1 cup water

Salad Mixture:

2 cups cucumber, diced

8 oz cherry tomatoes, cut in half or quarters depending on the size

3 cups baby spinach

1/4 cup parsley, chopped

1/4 cup dill, chopped

Lemon Dressing:

2 tsp lemon zest

2 tb lemon juice

1/4 cup olive oil

1 tb dijon mustard

1 garlic clove, minced

1 tsp sugar

1/2 tsp salt

1/2 tsp pepper


I prepped the salad and the dressing before starting the couscous, but do this in the order you prefer. For the salad, combine all ingredients in a bowl. For the dressing, combine all ingredients in a jar. Shake until mixed. Set aside. For the couscous, heat the olive oil in a small saucepan or pot. Add the garlic and onion and saute over medium-high heat for approximately 1 minute. Add the couscous and simmer another minute, while stirring. Add the broth and the water, stir, and place the lid on the pot. Simmer on medium-low heat for 10-12 minutes. I had to push mine to medium heat. The couscous is ready when the liquid is absorbed. Take a fork and separate it and pour it into a large bowl to cool. Add the salad ingredients and dressing and mix to combine. Serve at room temperature or cold.


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