There’s something absolutely magical about this Mediterranean Israeli Couscous Salad Recipe that makes it feel like sunshine on a plate. It’s a vibrant, fresh, and satisfying dish that brings together fluffy Israeli couscous with crisp cucumbers, juicy cherry tomatoes, salty kalamata olives, and tangy feta cheese, all tossed in a zesty homemade dressing. Whether you’re seeking a quick lunch, a stunning side for dinner, or a dish to impress at your next potluck, this salad offers a refreshing taste of the Mediterranean with every bite.
Ingredients You’ll Need
This Mediterranean Israeli Couscous Salad Recipe relies on a handful of simple but essential ingredients, each adding its unique burst of flavor, color, and texture. From the tender couscous to the bright herbs and bold dressing, every component plays a starring role.
- 1.5 cups cooked Israeli couscous: The fluffy, pearl-like couscous forms a chewy, satisfying base.
- 1 medium cucumber: Adds crunch and a refreshing coolness to the mix.
- 2/3 cup cherry tomatoes: Burst of sweetness and vibrant color brighten the salad.
- 1/4 cup purple onion: Delivers a subtle sharpness and attractive color contrast.
- 1/4 cup crumbled feta cheese: Creamy and tangy, it adds richness and depth.
- 1/3 cup kalamata olives: Briny and flavorful, these olives bring authentic Mediterranean flair.
- Fresh dill and parsley: These herbs infuse the salad with an herby freshness that elevates every bite.
- Dressing components (Dijon mustard, lemon juice, maple syrup, olive oil): Together, they create a zesty, lightly sweet vinaigrette that ties everything together perfectly.
How to Make Mediterranean Israeli Couscous Salad Recipe
Step 1: Cook and Cool the Couscous
Begin by cooking your Israeli couscous according to the package instructions until tender and fluffy. Once cooked, set it aside to cool completely. This cool base is crucial for the salad’s refreshing texture and ensures the dressing will cling beautifully without wilting the veggies.
Step 2: Prep the Veggies
While the couscous cools, chop the cucumber into bite-sized pieces, slice your cherry tomatoes in halves or quarters depending on size, and thinly slice the purple onion for a subtle pungency. These fresh veggies not only build wonderful texture but infuse each forkful with vibrant, summery flavor.
Step 3: Combine the Salad Ingredients
In a large bowl, gently toss together the cooled couscous, chopped cucumber, juicy tomatoes, sliced onion, salted kalamata olives, and crumbly feta cheese. This is where the layers of Mediterranean flavor truly start to come alive, creating a colorful, inviting dish.
Step 4: Whisk Together the Dressing
In a small bowl, whisk the Dijon mustard, fresh lemon juice, maple syrup, and olive oil until smooth and emulsified. This simple yet perfectly balanced dressing lends a bright, tangy sweetness with just a hint of earthiness that complements every ingredient.
Step 5: Dress and Toss the Salad
Pour the dressing over your couscous mixture and toss gently but thoroughly to ensure every piece is lightly coated. The goal is a harmonious blend where the dressing enhances but never overpowers the refreshing vegetables and savory cheese.
Step 6: Add Fresh Herbs and Serve
Finally, mince fresh dill and parsley and lightly fold them into the salad to add that unmistakable herby punch. Your Mediterranean Israeli Couscous Salad Recipe is now ready to serve chilled or at room temperature, perfect for any occasion.
How to Serve Mediterranean Israeli Couscous Salad Recipe
Garnishes
To elevate this salad, sprinkle a few extra crumbles of feta or a twist of freshly cracked black pepper on top just before serving. A few lemon wedges on the side can brighten the flavors further, and a drizzle of high-quality olive oil adds a lovely sheen and richness that looks as good as it tastes.
Side Dishes
This salad pairs exceptionally well with grilled chicken, fish, or lamb, infusing a Mediterranean vibe into your entire meal. For vegetarian options, serve it alongside warm pita bread and hummus, or as a zesty contrast to roasted vegetables and creamy dips.
Creative Ways to Present
Serve this Mediterranean Israeli Couscous Salad Recipe in hollowed-out tomatoes or cucumbers for a stunning appetizer. Alternatively, layer it in a glass jar for a lunch that not only tastes delicious but looks beautiful when presented. Adding edible flowers or microgreens can give it an extra pop of color and elegance.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the fridge for up to three days. The flavors actually deepen after resting overnight, making leftovers even more delightful. Just give it a gentle stir before serving again.
Freezing
The fresh vegetables and herbs in this salad don’t freeze well, so it’s best to avoid freezing the Mediterranean Israeli Couscous Salad Recipe. Instead, prepare it fresh or store leftovers in the fridge to maintain its crispness and flavor.
Reheating
This salad is traditionally served cold or at room temperature, so reheating isn’t necessary. If you prefer a warmer dish, gently warm the couscous portion alone before tossing with fresh veggies and dressing to keep the textures lively.
FAQs
Can I use regular couscous instead of Israeli couscous?
While regular couscous can work in a pinch, Israeli couscous’s larger pearl size gives a unique chewiness and texture essential to this salad’s character. If you only have regular couscous, just be mindful the texture will be different but still delicious.
What can I substitute for kalamata olives?
If you’re not a fan of kalamata olives, try green olives or capers for a briny bite. Roasted red peppers can also add depth and color without the strong olive flavor.
Is this salad vegan-friendly?
To make this Mediterranean Israeli Couscous Salad Recipe vegan, simply omit the feta cheese or swap it for a plant-based cheese alternative. The rest of the ingredients are naturally vegan and packed with fresh flavor.
Can this salad be made gluten-free?
Israeli couscous is made from wheat, so it is not gluten-free. For a gluten-free version, quinoa or gluten-free grains like millet work well as a substitute for the couscous.
How far in advance can I prepare this salad?
You can prepare the salad up to a day ahead, but it’s best to add the fresh herbs just before serving to keep their flavor vibrant and avoid wilting.
Final Thoughts
If you’re looking for a dish that’s bursting with fresh flavors, easy to toss together, and looks gorgeous on any table, this Mediterranean Israeli Couscous Salad Recipe is an absolute must-try. It’s a recipe that always wins hearts and makes me excited to serve something wholesome and delicious. I can’t wait for you to taste it and see how it brightens up your meals!
Print
Mediterranean Israeli Couscous Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Mediterranean Israeli Couscous Salad featuring a mix of fresh cucumbers, cherry tomatoes, kalamata olives, feta cheese, and herbs, all tossed in a tangy Dijon mustard and lemon dressing. Perfect for a light lunch or as a flavorful side dish.
Ingredients
Main Ingredients
- 1.5 cups cooked couscous
- 1 medium cucumber, chopped
- 2/3 cup cherry tomatoes, sliced
- 1/4 cup purple onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/3 cup kalamata olives
- Fresh dill, minced
- Fresh parsley, minced
Dressing
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 2 tablespoons olive oil
Instructions
- Cook couscous: Prepare the Israeli couscous as directed on the package instructions and set aside to cool completely before assembling the salad.
- Prepare vegetables: Chop the medium cucumber into bite-sized pieces, slice the cherry tomatoes in halves or quarters, and thinly slice the purple onion.
- Combine main ingredients: In a large mixing bowl, gently combine the cooled couscous with the chopped cucumber, sliced cherry tomatoes, purple onion, kalamata olives, and crumbled feta cheese.
- Make the dressing: In a small bowl, whisk together Dijon mustard, fresh lemon juice, maple syrup, and olive oil until smooth and well blended.
- Toss the salad: Pour the dressing over the couscous mixture and toss gently to ensure all ingredients are evenly coated with the dressing.
- Add herbs and finish: Sprinkle the minced fresh dill and parsley over the salad and mix lightly. Serve chilled or at room temperature for best flavor.
Notes
- The salad can be refrigerated for up to 2 days, making it an excellent make-ahead option.
- Feel free to substitute maple syrup with honey or agave syrup according to preference.
- For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
- You can add extra protein like grilled chicken or chickpeas to make the salad more filling.
