My Mediterranean Israeli Couscous Salad is a bright, refreshing chilled salad that’s perfect for summer gatherings, potlucks, or make-ahead entertaining. It combines pillowy Israeli couscous with crisp fresh vegetables, briny Kalamata olives, tangy feta, and a lemony herb dressing. The flavors are fresh and simple, and the texture—soft couscous with crunchy cucumbers and juicy tomatoes—makes it an instant crowd-pleaser. Serve it as a colorful side at backyard barbecues or plate it alongside grilled lamb chops or chicken for a more elegant meal.
The dressing in this salad is intentionally light so the fresh herbs and citrus can shine. Fresh lemon juice and red wine vinegar brighten the olive oil, while finely chopped dill and a touch of garlic add depth. The salad is easy to adapt—add chopped bell pepper, cucumbers, or a handful of baby spinach if you like—but the basic recipe is balanced, colorful, and quick to prepare.
Looking for more Mediterranean-inspired recipes? Try these!
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Mediterranean Israeli Couscous Salad
Total time: 30 mins
Servings: 8 people
Ingredients
- 1.5 cups uncooked Israeli couscous
- 1.5 cups English cucumber, quartered lengthwise and thinly sliced (about 1/2 cucumber)
- 1 cup cherry tomatoes, halved
- 1 cup quartered and thinly sliced red onion (about 1/4 of a medium onion)
- 1/2 cup Kalamata olives, halved and drained
- 1 tbsp finely chopped fresh dill
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1 tsp kosher salt, or more to taste
- 1/2 tsp freshly cracked black pepper
- 6 ounces crumbled feta
Instructions
- Bring a large saucepan or small pot of water to a boil over high heat. Add the Israeli couscous and cook according to package instructions until tender. Drain the couscous and rinse well under cold running water to remove excess starch and cool it quickly; this helps keep the grains separate and gives the salad a pleasant texture.
- Transfer the drained couscous to a large mixing bowl. Add the sliced cucumber, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, and chopped fresh dill. Toss gently to combine.
- In a small bowl or measuring cup, whisk together the minced garlic, extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, kosher salt, and freshly cracked black pepper. Pour the dressing over the couscous and vegetables and toss until everything is evenly coated.
- Fold in the crumbled feta, reserving a little for garnishing if desired. Cover the bowl and refrigerate for at least 1 hour to let flavors meld and the salad chill. The salad tastes best after it has rested, but you can serve it as soon as it’s cool.
- Store any leftovers in an airtight container in the refrigerator. This salad keeps well for up to 5 days; give it a quick stir and, if needed, a squeeze of fresh lemon or a drizzle of olive oil before serving to refresh the flavors.
Notes & Tips
This salad is very adaptable. For extra color and crunch, add diced bell peppers, chopped fresh parsley or mint, or a handful of toasted pine nuts. If you prefer a tangier dressing, increase the lemon juice by 1 teaspoon at a time until it suits your taste. For a dairy-free version, omit the feta and add extra olives or roasted red peppers for richness.
Additional Info
Author: Alex Snodgrass
Servings: 8 people
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