Israeli Couscous Salad

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Israeli Couscous Salad with spinach, tomatoes and a light orange dressing.

Israeli Couscous Salad is a delicious salad filled with fresh spinach and tomatoes. This is a perfect summer salad for picnics, BBQs and potlucks because it travels well and you don’t have to worry about keeping it ice cold. 

I’ve made couscous salad before but I used the small, traditional sized couscous. This time I used Israeli or Pearl couscous. These are larger in size. I also use a tricolor which adds some fun to the dish.

Are there different types of couscous?

Yes! There are three main types of couscous.

• Moroccan – this is the smallest of couscous and the most common found in the stores
• Israeli – a larger couscous. Also called pearl couscous
• Lebanese – the largest sized couscous

What’s the best way to cut up spinach?

I’ve added fresh spinach to this salad. A quick tip to easily cut the spinach is to stack the leaves, then cut into small strips. This makes it easy to cut and keeps the pieces in a uniform size.

This salad can be eaten right away, but it really is best after refrigerated and all the flavors have a chance to meld together. 

I thought the salad was even better eaten the next day, which makes this couscous salad even more perfect for a summertime BBQ. I love dishes that you can make the day before.

Other great salad recipes

• Oriental Chicken Salad
• Heirloom Tomato Salad
• Tuna Cobb Salad
• Pear and Blue Cheese Salad
• Pasta and Pea Salad
• Thai Pasta Salad
• Panzanella Salad
• Asian Cucumber Salad

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If you’ve made Israeli Couscous Salad, leave a comment and rating below and snap a picture and tag me on Instagram @beyondthechickencoop

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Israeli Couscous Salad

Kathy

Couscous salad with spinach, tomatoes and a light dressing made with fresh orange juice.

5 from 4 votes

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Salad

Cuisine American

Servings 8 people

Calories 198 kcal

Ingredients

  

1x2x3x

Couscous

• 2 cups Israeli couscous
• 1/4 teaspoon salt

Salad

• 1 cup baby spinach (sliced into 1/4 inch strips)
• 1 cup cherry tomatoes (halved)
• 1/4 cup red onion (finely chopped)

Dressing

• zest from one orange
• juice from one orange
• 2 Tablespoons olive oil
• 1 clove garlic (minced)
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Instructions

 

• Cook couscous according to package directions. 

Dressing

• Mix orange zest, freshly squeezed orange juice, olive oil, garlic and salt and pepper together. 
• While couscous is still warm, but not hot, pour dressing over couscous. Stir.

Assemble Salad

• When couscous has cooled to room temperature, add spinach, tomatoes and onions. Stir. Add additional salt and pepper if needed. 
• Salad can be eaten right away or covered and refrigerated until chilled. 

Nutrition

Calories: 198kcalCarbohydrates: 34gProtein: 5gFat: 3gSodium: 154mgPotassium: 139mgFiber: 2gVitamin A: 445IUVitamin C: 5.8mgCalcium: 16mgIron: 0.7mg

Keyword couscous salad, couscous salad with spinach, israeli couscous salad, pearl couscous salad

Tried this recipe?Leave a comment and let me know what you think.