Israeli Couscous salad is a healthy and refreshing salad bursting with Mediterranean flavors! This simple and nutritious salad is loaded with Israeli couscous, protein rich chickpeas, fresh vegetables, herbs, sun dried tomatoes and a lemony vinaigrette. It makes a great lunch or a light side depending on what you need.
What is Israeli couscous ?
Israeli couscous, also known as pearl couscous, is slightly larger in shape than the regular couscous. Commonly mistaken as a grain, it is actually a lightly toasted pasta. While the regular couscous can be cooked by soaking in hot water, the pearl couscous needs to be cooked by simmering in hot water for some time. These small, pearl shaped balls have a nutty flavor and chewy texture.
Some extra tips :
Make ahead: You can make this salad a few hours before serving! It allows the flavors to develop and the salad becomes very flavorful. If you are using raw chickpeas , soak them the night before and cook before making salad. For convenience, I used canned chickpeas.
Feel free to add any vegetables you like: You can try adding spinach, olives, grated carrots or play around with herbs. They will all work well in this salad. You can also add feta cheese! You can always add the ingredients you have in your hands . Below are the ingredients I used for my salad
Storage : The salad can be kept in fridge for upto 48 hours separate from the dressing . When ready to serve mix the dressing and salad and enjoy !
Ingredients you will need :
More Easy Salads :
Middle Eastern Chickpea salad/ Balela salad
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Cuisine: Middle Eastern Course: Main/Side Serves : 2-3
Ingredients:
- Israeli/Pearl Couscous : 1 cup
- Chickpeas : 1 can of cooked chickpeas,rinsed and drained (400 gm can )
- Mint: 1/2 cup, tightly packed
- Green onions: 2-3 stalks, thinly sliced
- Cucumber : 1/2 chopped, about 1 cup
- Plum tomatoes : 10-12, halved ( you can use normal tomatoes, just deseed and chop )
- Parsley: 1 cup, tightly packed
- Sun dried tomatoes: 1/4 cup, chopped roughly
For the lemony vinaigrette :
- Extra virgin olive oil : 1/4 cup
- Salt and black pepper : as per taste
- Fresh lemon juice: 2 tbsp
- Garlic powder: 1/2 tsp (optional )
- Oregano: 1/2 tsp
Method :
- Cook the Couscous : Cook the couscous according to package instructions. When cooked , drain and rinse. Rinsing will remove extra starch and the pearls will not be sticky. Set aside.
- Make the dressing: To make the lemony vinaigrette, place all ingredients under the salad dressing list in a small bowl. Whisk to combine. Keep it aside.
- Make the salad: Mix the couscous with the rest of the salad ingredients in a large bowl.
- Mix: Pour the dressing over the couscous salad and mix gently to combine. Taste and adjust the seasoning if required.
- Cover and let stand at room temperature until ready to serve.
- Enjoy !
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