Israeli Couscous Salad

Ingredients

• 340 g (2 cups)Israeli (pearl) couscous
• 225 g (1½ cups)cherry tomatoes, halved
• ½ largered onion, diced
• ½English cucumber, cut into 1.3 cm (½-inch) cubes
• 75 g (½ cup)black olives, halved
• 50 g (⅓ cup)feta cheese, cut into 1.3 cm (½-inch) cubes
• 15 g (⅓ cup)parsley, roughly chopped
• 60 ml (¼ cup)olive oil
• Juice of ½lemon
• 15 ml (1 tbsp)balsamic vinegar
• 5 ml (1 tsp)garlic, minced
• 5 ml (1 tsp)black pepper
• 2.5 ml (½ tsp)white pepper
• To tastesalt
• 530 ml (2¼ cups), if neededwater, for cooking the couscous

Instructions

1. 1

   Cook the couscous

   Cook the Israeli couscous according to the packet directions.

2. 2

   Boil the water

   If the packet gives no cooking instructions, pour 530 ml (2¼ cups) water into a medium saucepan and bring it to the boil.

3. 3

   Simmer until tender

   Add the couscous to the boiling water, cover the pan and simmer over low heat for 8 minutes, or until softened and the water has been absorbed. Stir occasionally to stop it sticking to the base and burning.

4. 4

   Combine the salad

   Put the cooked couscous and the remaining salad ingredients in a mixing bowl.

5. 5

   Mix the dressing

   In a separate bowl, combine the dressing ingredients and stir with a spoon.

6. 6

   Toss together

   Pour the dressing over the salad and gently mix everything with a large spoon.

7. 7

   Serve warm or cold

   Serve the salad warm or chilled.

What is Israeli couscous salad?

Israeli couscous, also called pearl couscous, is a toasted, round pasta rather than a grain. This salad pairs its plump, chewy texture with crisp vegetables, briny olives and salty feta.

The recipe draws on Middle Eastern and North African flavours, with parsley and a lemon-based dressing bringing freshness. The combination of juicy tomatoes, tangy feta and balsamic makes the couscous satisfying without feeling heavy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 351 calories, 9g protein, 49g carbs, 13g fat.

Most of the carbohydrates come from the couscous, while olive oil, feta and olives contribute much of the fat. The feta also provides some protein, with smaller amounts from the couscous and vegetables. For a more balanced plate, serve a portion alongside extra vegetables and a lean protein such as grilled chicken or fish.

Choosing the ingredients

Pearl couscous: Use Israeli couscous, not fine Moroccan couscous, as the larger pieces give the salad its characteristic bite. Follow the packet directions when available, since cooking times and liquid amounts can vary by brand.

Vegetables and feta: Cut the cucumber and feta into similar-sized cubes so they distribute evenly. Halving the tomatoes and olives lets their flavour spread through the salad.

Getting the couscous right

Gentle simmer: If cooking without packet instructions, keep the covered pan over low heat for 8 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.

Doneness: The couscous should be softened, with no water left in the pan. If it is still firm, check the packet guidance or continue cooking according to the product instructions.

Making the dressing

Mixing: Stir the oil, lemon juice, balsamic vinegar, garlic, peppers and salt together in a separate bowl before adding them. This helps spread the seasoning through the salad.

Seasoning: Feta and olives are already salty, so add the salt to taste and start with a light hand. Toss gently so the feta cubes stay intact.

Serving it warm or chilled

Warm salad: Toss the dressing through the couscous and vegetables soon after cooking for a comforting, freshly made dish.

Chilled salad: Let the couscous cool before mixing if you prefer a cooler, more refreshing result. Give it another gentle toss before serving so the dressing is evenly distributed.

What to serve alongside

As a side: Serve it with grilled vegetables, roasted aubergine or a simple green salad for a colourful meal.

For a fuller plate: Pair it with grilled chicken, fish or chickpeas. These additions complement the salad without changing its fresh, tangy character.

Recipe notes & tips

• Check the couscous packet before cooking, as its directions take priority over the fallback method.
• Stir the couscous occasionally while it simmers to help keep it from sticking.
• Cut the vegetables and feta into even pieces for more consistent bites.
• Taste before adding salt because the olives and feta are already salty.
• Fold the dressing through gently to keep the feta cubes whole.
• Serve warm or chill the salad, depending on your preference.

Variations

• Add chickpeas: Fold in drained chickpeas for a heartier salad.
• Use fresh herbs: Replace some of the parsley with chopped mint for a brighter herbal flavour.
• Swap the olives: Use green olives for a sharper, more assertive briny taste.
• Add extra crunch: Mix in diced capsicum just before serving.
• Change the cheese: Use crumbled goat’s cheese in place of the feta for a softer, tangier finish.

Common mistakes to avoid

• Using fine couscous: It will not have the same chewy texture; choose pearl or Israeli couscous.
• Skipping packet directions: Cooking times vary, so check the packet before using the fallback method.
• Leaving the pan unstirred: Couscous can stick to the base; stir it occasionally as it simmers.
• Adding too much salt: Feta and olives bring saltiness already; season gradually and taste.
• Tossing too roughly: The feta can break apart; fold the dressing through gently.

How to store

Store leftovers in an airtight container in the fridge and eat within 3 days. Serve chilled or bring to room temperature; if reheating, warm gently and stir carefully so the feta does not break up.

Frequently asked questions