Israeli Couscous Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
457 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Israeli
Israeli Couscous Salad
Description
This salad begins with pickled shallots made by simmering red wine vinegar, sugar, salt, and pepper, then soaking thinly sliced shallots to add a sharp, acidic contrast. Israeli couscous is toasted in olive oil before being simmered in salted water until tender, then cooled to prevent clumping and maintain a light texture.
The salad dressing is a vinaigrette of olive oil, lemon juice, Dijon mustard, and optional chili flakes, providing a citrusy and mildly spicy flavor. The salad mix incorporates arugula for peppery note, fresh mint for brightness, crumbled feta for tang, thawed peas for sweetness, and toasted walnuts for crunch and nutty aroma, balancing the flavors and textures harmoniously.
Served cold or at room temperature, this salad is versatile as a side dish or entrée, especially suitable for warmer weather. Its blend of fresh herbs and pickled elements elevates the couscous beyond a simple grain salad.
Making pickled shallots ahead of time enhances their flavor, and toasting walnuts intensifies their taste and adds desirable crispness. The salad keeps well refrigerated up to four days, and components like couscous and pickled shallots can be prepared in advance for quick assembly.
Ingredients
For the pickled shallots:
- 1/3 cup red wine vinegar
- 2 tablespoons granulated sugar
- salt freshly ground
- black pepper freshly ground
- 2 shallot thinly sliced (see note 1
For the couscous:
- 2 cups Israeli couscous (about 10 ounces, see note 2)
- 1 tablespoon olive oil
- 2 1/2 cups water
- 1/2 teaspoon salt
For the salad:
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon red chili flakes optional
- 4 ounces arugula roughly chopped (see note 3, baby
- 1 cup mint leaf roughly chopped, fresh
- 4 ounces feta cheese crumbled (see note 4)
- 1/2 cup peas thawed (see note 5, frozen
- 1/2 cup walnuts toasted and chopped (see note 6), plus more for garnish
Instructions
To make the pickled shallots:
- In a small saucepan over medium-high heat, bring vinegar, sugar, and a pinch of salt to simmer, stirring until sugar is dissolved. Stir in shallots.
- Cover and cool completely, about 30 minutes. Drain well and discard marinade.
To make the couscous:
- In a medium saucepan over medium heat, combine couscous and oil. Cook the couscous until lightly browned, about 5 to 6 minutes.
- Stir in water and salt and bring to boil. Reduce heat, cover, and simmer until water is absorbed, stirring occasionally, about 9 to 12 minutes. Remove from heat and let stand, covered, for 3 minutes.
- Transfer to a rimmed baking sheet and spread in a single layer. Cool completely, about 15 minutes.
To make the salad:
- In a large bowl, whisk together olive oil, lemon juice, mustard, red pepper flakes (if using), and a pinch of salt. Add cooled couscous, arugula, mint, 1/2 cup feta, peas, walnuts, and drained shallots. Toss to combine.
- Season to taste with salt and pepper and transfer to a serving bowl. Garnish with remaining feta and more chopped walnuts.
Notes
- Pickled shallots add tang and brightness; prepare a double batch to use in other dishes like pulled pork or salads.
- Israeli couscous can be substituted with similar small pastas such as maftoul, pearl couscous, or orzo.
- Arugula’s peppery flavor complements the tangy pickled shallots; spinach or baby kale may be used instead.
- Feta cheese provides salty creaminess; goat cheese is an alternative.
- Use thawed frozen peas, or replace with cucumber or blanched green beans if unavailable.
- Toasted walnuts contribute crisp texture and aroma; toasted pecans can substitute.
- This recipe yields 6 entree-sized servings or 10-12 side servings and stores well refrigerated for up to 4 days.
- Make pickled shallots a week ahead and couscous a day before serving to save time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 457kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 17mg | 6% |
| Sodium | 436mg | 18% |
| Potassium | 334mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 14mg | 16% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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