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
Don't forget to PIN for later!
If you've made Israeli Couscous Salad, leave a comment and rating below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my salad recipes!
Israeli Couscous Salad
- 2 cups Israeli couscous
- ¼ teaspoon salt
- 1 cup baby spinach (sliced into ¼ inch strips)
- 1 cup cherry tomatoes (halved)
- ¼ cup red onion (finely chopped)
- zest from one orange
- juice from one orange
- 2 Tablespoons olive oil
- 1 clove garlic (minced)
- ¼ teaspoon pepper
- ¼ teaspoon salt
- Cook couscous according to package directions.
- 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.
- 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.