Israeli couscous salad
  • 1½ cups cooked Israeli couscous also called pearl couscous (1 cup dry will yield 1½ cups cooked)
  • 1 small shallot (aprox 2 tablespoons), finely chopped
  • ½ cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 English cucumber, unpeeled, seeded and finely chopped
  • 1 pint of cherry/grape tomatoes, halved
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • sea salt and freshly ground pepper to taste
  1. You can find Israeli couscous near the boxed couscous in the grocery store.
  2. Cook your Israeli couscous according to package directions. 1 cup dry makes 1½ cups cooked couscous. Make sure to keep any eye on the couscous as it's cooking because it tends to cook up quicker than the package says, at least in my case.
  3. After the couscous is cooked, drain it and then rinse it immediately with cold water, and then drain well.
  4. I had to use a fine mesh strainer to drain my couscous as the holes in my normal strainer are a bit too large. I also used a spatula to get the couscous out of the pan as it was a bit sticky. The cold water rinse stops the cooking and prevents the couscous from sticking together as it cools. Note: The couscous will be sticky before you rinse it.
  5. While your couscous is cooking or cooling, finely chop your shallot.
  6. Rinse your cucumber, cut off the ends, cut it into slices lengthwise, take a knife and slice off the seeds, then finely chop up the cucumber. I show you step-by-step photos in my post just in-case you want or need to see the process.
  7. Squeeze up your 2 tablespoons lemon juice.
  8. Rinse and cut your cherry tomatoes in half.
  9. Rinse and finely chop up your parsley and mint.
  10. Now that all of your ingredients are prepped, it's time to assemble the salad.
  11. Get out a large bowl and add the ½ cup olive oil, chopped shallot, and 2 tablespoons lemon juice, whisk to combine.
  12. Add in the couscous, cucumber, tomatoes, parsley and mint.
  13. Add in a bit of salt and pepper to taste, (I omitted the pepper, but feel free to add some) and toss to combine.
  14. Serve up right away or store covered in the refrigerator for later. I personally like to let the salad cool off in the refrigerator for a bit so all of the ingredients mesh together.
  15. You can make this salad the day before for an event, just omit the mint and parsley, cover and chill the salad, and then fold in the freshly chopped mint and parsley before serving.
Nutrition Information
Serving size: 6 to 8
Recipe by Marin Mama Cooks at