Israeli Couscous Salad

May 27, 2014
1 Ratings
  • Serves 6
Author Notes

I was first introduced to Israeli couscous by my friend Alana. She prepares a very colorful salad with this type of couscous, which is larger and more spherical than its popular cousin. I think the first time she served it to me was with green peas, chickpeas, red pepper, parsley and a sherry vinaigrette. I’ve made the recipe quite a few times after trying hers. It’s so versatile, you can easily play around with different types of ingredients and dressings. —Chitra Agrawal

What You'll Need
  • 1 cup Israeli couscous
  • 1/2 cup chickpeas
  • 1/2 cup frozen shelled edamame
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup carrot, peeled and sliced into thin discs
  • 1/3 small red bell pepper, sliced & halved
  • 1/8 red onion, sliced into thin circles
  • 4 ounces feta, cut into small cubes or crumbled
  • 5 tablespoons cilantro leaves, 4 tablespoons chopped and 1 tablespoon for garnish
  • 6 tablespoons olive oil
  • 3 tablespoons sherry vinegar
  • 1/2 teaspoon honey
  • salt & pepper
  1. Set 8 cups of water to boil in a pot. In a separate saucepan with lid, pour couscous in. When the water is boiling in the pot, ladle out 1 and 1/4 cup of water from the pot and pour over the couscous in the saucepan (continue boiling water in pot).
  2. Bring couscous to a simmer at low setting on stove and cover for 10-12 minutes until cooked. Drain couscous and transfer to a bowl. Put in the fridge to cool off.
  3. While couscous is simmering add in the edamame to the rest of the boiling water in the pot and boil for 4 minutes. Drain and place in cold water to stop from cooking further. Drain when cool.
  4. While the couscous and the edamame are cooking, prep veggies: cut cherry tomatoes, peel and slice carrot, slice and cut red bell pepper and slice onion. Cube or crumble feta. Chop 4 tablespoons of cilantro leaves and leave 1 tablespoon for garnishing.
  5. Make dressing by whisking together sherry vinegar, honey, salt and pepper. Transfer this mixture to the salad dressing shaker, add olive oil and shake really well for 15 seconds.
  6. In a bowl, combine and gently mix Israeli couscous, chickpeas, edamame, veggies (reserve some onion for garnish), feta, chopped cilantro, dressing (may have some left that you can use another day), salt and pepper to taste. Plate with garnish of onions and cilantro leaves.
Contest Entries

See what other Food52ers are saying.

Specialize in Indian recipes using local ingredients. I'm the owner of Brooklyn Delhi and author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (Penguin Random House).

1 Review

Kidlit July 23, 2020
This is a kitchen sink salad! It is likely infallible. The couscous benefits from being toasted, so I start it in a TBS of shimmering olive oil. I used 3/4cup couscous to 1 1/4
cups low salt chicken broth, 10 oz. I added black olives with the feta and fresh parsley.