Easy Israeli Couscous Recipe with Feta Cheese
This Israeli Couscous recipe is simple to make and packed with traditional couscous’s chewy texture and nutty flavor. This easy side dish is perfect for transforming into a main course or as a side dish with its bright flavors.
Table of Contents
Why You’ll Love This Couscous Recipe
- It’s easy to make with minimal ingredients.
- You can customize this dish to your taste by adding any type of fresh herbs, spices, and vegetables you’d like.
- Oil-based dressings are the best to share for summer potlucks. You can keep this salad at room temperature for several hours.
- It’s a nutritious meal that can be eaten as a main or side dish.
Equipment Needed
You only need a few kitchen tools to help you make this middle eastern side dish recipe. Gather these tools and get ready to enjoy this simple salad.
- large skillet with a lid
- large bowl
- small bowl
Ingredients
You only need a few simple ingredients to help you make this delicious recipe. Gather these ingredients, and get ready to assemble this fresh and delicious salad recipe.
- Olive oil – extra virgin olive oil is the best oil for salad dressings.
- Israeli pearl couscous – there are different types of couscous. For this recipe, we use couscous that looks like small balls of pasta, not the granular version.
- Water or vegetable broth – you can also use chicken broth, but be sure to purchase a low-sodium brand.
- Salt and black pepper
- Baby spinach
- Roasted red peppers – I buy the jarred red peppers from the grocery store. To roast bell peppers at home, check out Jersey Girl Cook’s method.
- Grape tomatoes
- Slivered almonds – toast the almonds to add a nuttier flavor.
- Parsley, flat-leaf
- Fresh mint
- Feta cheese
Lemon Salad Dressing
- Olive oil
- Fresh lemon juice
- Basil
- Salt and black pepper
How to Make This Israeli Couscous Recipe
Making this Israeli couscous salad recipe is so simple. Just follow the simple steps below or in the recipe card at the bottom of the post and you will have a fresh salad to serve to your family and friends in no time at all.
Step 1: Toast the almonds
Heat a large skillet on medium-high, and add almonds. Cook for 2-3 minutes (watch closely to avoid burning), and flip the almonds to brown for another 1-2 minutes. Remove from the skillet and let the almonds cool in a small bowl or plate. Set aside.
Step 2: Brown the couscous
In a large skillet over medium heat, add the olive oil and swirl in the pan to coat the surface of the skillet. Add the couscous and cook, stirring often, for about 5 minutes or until the couscous begins to turn golden brown.
Step 3: Cook the couscous
Add the water or vegetable broth over the couscous and season with salt and pepper. Bring the ingredients to a boil. Reduce the heat to medium-low, cover with a lid, and simmer for about 10 minutes or until the liquid is absorbed.
Step 4: Add the remaining ingredients
Place the prepared couscous in a large mixing bowl. Add the red peppers, tomatoes, almonds, parsley, mint, and feta cheese.
Step 5: Make the lemon salad dressing
In a separate small mixing bowl or salad dressing jar, whisk or shake together the olive oil, lemon juice, basil (optional), and salt and pepper.
Step 6: Dress the salad before serving
Pour the dressing over the prepared salad when ready to serve, and gently toss to coat the ingredients.
What To Serve With This Dish
This delicious salad is great on its own but I love to pair it with a main dish like this Air Fryer Salmon Filet recipe. You could also pair it with this Citrus Chicken Piccata recipe.
Substitutions and Additions
Here are a few tried and true swaps that you can use to make this delicious recipe. Feel free to get creative and personalize this recipe to suit your tastebuds.
- If you want to add a little something extra to this salad you can add a sliced red onion or green olives.
- If you prefer garlicky Israeli couscous you can add some minced garlic while you cook the couscous.
- Cherry tomatoes are a great swap for grape tomatoes.
- For an extra flavor boost, you could also add lemon zest to your salad dressing for extra zing.
How To Store
Leftovers – Israeli couscous salad should be stored in an airtight container and can last up to 5 days when stored, in your refrigerator.
Freezing – I don’t recommend freezing this recipe as the couscous may become soggy once thawed.
Sandra’s Pro Tips
Here are a few tips that you can use to ensure that this simple salad turns out perfectly when you make it.
- When making couscous, make sure you use the correct ratio of water to couscous. For every one cup of couscous, you need two cups of liquid.
- Don’t skip the browning step of this recipe, it adds a delicious nutty flavor to the couscous.
- Be sure to keep an eye on your couscous while it is simmering. Once all of the liquid has been absorbed, then remove it from heat immediately and fluff it with a fork before serving.
- To save time, make the salad dressing in advance.
FAQs
Do you have questions about this Mediterranean pearl couscous salad? Here are the answers to the most commonly asked questions for this recipe.
Israeli couscous salad has a slightly different taste and texture than Greek salad. While both salads contain fresh vegetables, Israeli couscous is usually made with small pearl-shaped pasta while Greek salad typically contains chunks of feta cheese, olives, and cucumbers.
Israeli couscous is slightly larger than regular couscous and holds its shape better when cooked.
Yes, this is a vegetarian meal that can easily be made vegan by omitting the feta cheese or if you use vegan feta cheese.
Other Delicious Salad Recipes You May Enjoy
Israeli Couscous Recipe
Equipment
- 1 skillet with a lid
- 1 mixing bowl
- 1 salad jar or small bowl
Ingredients
Couscous Salad
- 2 teaspoons olive oil
- 1 1/2 cups Israeli Couscous pearl couscous
- 2 cups water or vegetable broth
- salt and pepper to taste
- 2 cups fresh baby spinach chopped
- 12 ounce roasted red peppers drained and diced
- 1 1/2 cups grape tomatoes halved or cherry tomatoes
- 1/2 cup almonds slivered and toasted
- 1/3 cup fresh flat parsley chopped
- 1/4 cup fresh mint chopped
- 1 cup feta cheese crumbled
Lemon Salad Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon dried basil
- salt and pepper to taste
Instructions
Couscous Salad
- Heat a large skillet on medium-high, add almonds and cook for 2-3 minutes, flip almonds and toast for another 1-2 minutes or until the almonds are fragrant and light brown. Remove from skillet and cool.
- In a large skillet over medium heat, add the olive oil and swirl in the pan to coat the surface of the skillet. Add the couscous and cook, stirring often, for about 5 minutes or until the couscous begins to turn golden brown.
- To the toasted couscous, add the water or vegetable broth and season with salt and black pepper as desired. Bring the water to a boil. Reduce the heat to medium-low, cover the skillet with a lid, and simmer for about 10 minutes or until the liquid is absorbed.
- Place the couscous into a large serving bowl. To the couscous add spinach, red peppers, tomatoes, parsley, mint, feta, and prepared almonds. toss together until equally distributed.
Lemon Salad Dressing
- Add the olive oil, lemon juice, basil, salt, and pepper to a small mixing bowl or salad jar. Whisk or shake to combine ingredients.
Israeli Couscous Salad
- When ready to serve, pour the prepared lemon salad dressing over the couscous salad. Toss to coat and serve.
Notes
- When making couscous, make sure you use the correct ratio of water to couscous. For every one cup of couscous, you need two cups of liquid.
- Don’t skip the browning step of this recipe, it adds a delicious nutty flavor to the couscous.
- Be sure to keep an eye on your couscous while it is simmering. Once all of the liquid has been absorbed, then remove it from heat immediately and fluff it with a fork before serving.
- To save time, make the salad dressing in advance.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This is fabulous! I’ve never seen a recipe with almonds. Can’t wait!