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Israeli Couscous Salad is hearty, flavorful, and delicious. This quick and easy to make salad is packed with pearl couscous, fresh veggies like tomatoes and cucumbers, and tangy feta, all tossed together with a simple lemon dressing. Serve this vibrant couscous salad for a nourishing and healthy lunch or dinner.
Course Lunch, Salad, Side Dish
Cuisine salad, side dish


For the couscous:

  • 1 cup Israeli couscous pearl couscous
  • 1 cup water
  • 1 teaspoon olive oil

For the salad:

  • 1 red bell pepper diced
  • 2 Persian cucumbers sliced or quartered
  • 1 cup cherry tomatoes halved
  • ¼ cup red onions diced
  • ½ cup feta cheese crumbled
  • ¼ cup fresh parsley finely chopped

For the dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepp


  • Cook the couscous. In a medium cooking pot, add water and olive oil. Bring it to boil over medium heat, about 5 minutes. Close the lid and reduce the heat to low. Add the pearl couscous and let it simmer until all the water is absorbed, about 15 minutes. Remove from heat and let the cooked couscous rest for another 5 minutes. Fluff with a fork and set aside.
  • Make the dressing. In a small mixing bowl, whisk together olive oil, lemon juice, honey, dijon mustard, salt, and pepper until smooth.
  • Assemble the salad. In a large serving bowl, arrange the cooked couscous, bell


This is recipe is sponsored by Mediterranean Supermarket 
Keyword Salad, side dish