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.
Ingredients needed for Couscous Salad
- Israeli Couscous
- Cherry Tomatoes
- Red Onion
- Orange – juice and zest
- Olive oil
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
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If you’ve made Israeli Couscous Salad, leave a comment and rating below! Snap a picture and tag me on Instagram #beyondthechickencoop
Couscous salad with spinach, tomatoes and a light dressing made with fresh orange juice.
- 2 cups Israeli couscous
- 1/4 teaspoon salt
- 1 cup baby spinach sliced into 1/4 inch strips
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- zest from one orange
- juice from one orange
- 2 Tablespoons olive oil
- 1 clove garlic minced
- 1/4 teaspoon pepper
- 1/4 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.