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Israeli Couscous Salad
5 from 21 votes

Israeli Couscous Salad

Israeli Couscous Salad combines toasted Israeli couscous with peppery arugula, fresh mint, creamy feta, peas, toasted walnuts, and tangy pickled shallots. A lemon-Dijon vinaigrette ties the salad with bright acidity and subtle heat, offering a textured, flavorful side or main dish option.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 6 servings
Calories: 457 kcal
Course: Side Dish, Main Course, Salad
Cuisine: Israeli

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:
    Cup of Yum
  1. 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.
  2. Cover and cool completely, about 30 minutes. Drain well and discard marinade. 
To make the couscous:
  1. In a medium saucepan over medium heat, combine couscous and oil. Cook the couscous until lightly browned, about 5 to 6 minutes. 
  2. 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. 
  3. Transfer to a rimmed baking sheet and spread in a single layer. Cool completely, about 15 minutes.
To make the salad:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 457

% 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.