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Home » Salad » Israeli Couscous Salad

Published: Jul 14, 2018 · Modified: Jun 9, 2021 by Kathy · This post may contain affiliate links

Israeli Couscous Salad

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Israeli Couscous Salad with spinach, tomatoes and a light orange dressing. Make this tasty salad in under 30 minutes.

Perfect served as a side dish for dinner or a main dish for lunch.

A couscous salad with tomatoes and spinach.
Table of Contents
Why make this salad
Key ingredients
Step by step directions
Recipe tips
Recipe Faqs
More great salad recipes
Israeli Couscous Salad

Why make this salad

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. 

A plate filled with a tri colored couscous salad.

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.

Key ingredients

Dried couscous in a small bowl next to fresh spinach and tomatoes.
  • Couscous - I've used colored Israeli or pearl couscous
  • Fresh spinach
  • Cherry tomatoes
  • Red onion
  • Orange - zest and juice for the vinaigrette.

Step by step directions

  • Cook the couscous and allow cool slightly
  • Combine the dressing ingredients and pour over the still warm, but not hot couscous
  • Allow couscous to cool to room temperature before adding other ingredients
  • Slice the spinach into small evenly sliced strips.
    • An easy way to cut spinach is to stack the leaves together and then slice into strips.
  • Fresh spinach leaves piled on a cutting board.
  • A knife cutting spinach leaves.
  • Add spinach, tomatoes and red onion to the couscous
  • Toss until well mixed
  • Cover and refrigerate until chilled

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

Recipe tips

  • Adding the dressing to the couscous while the couscous is still warm, allows the couscous to absorb some of the dressing
  • This salad is best served fully chilled
  • The flavors will continue to meld and develop through the next day
  • Eat within 3-4 days

Recipe Faqs

What types of couscous are there?

There are three different 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

How long will this salad last?

This salad will last for 3-4 days if covered and stored in the refrigerator.

More 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
A couscous salad with tomatoes and spinach in a white bowl.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my salad recipes!

  • Roasted Sweet Potato Salad
  • Tortellini Pasta Salad
  • Raspberry Vinaigrette
  • Italian Pasta Salad
A couscous salad with tomatoes and spinach.

Israeli Couscous Salad

Kathy
Couscous salad with spinach, tomatoes and a light dressing made with fresh orange juice.
5 from 8 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 8 people
Calories 198 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Chef Knife
Prevent your screen from going dark

Ingredients
  

Couscous

  • 2 cups Israeli couscous
  • ¼ teaspoon salt

Salad

  • 1 cup baby spinach (sliced into ¼ inch strips)
  • 1 cup cherry tomatoes (halved)
  • ¼ cup red onion (finely chopped)

Dressing

  • zest from one orange
  • juice from one orange
  • 2 Tablespoons olive oil
  • 1 clove garlic (minced)
  • ¼ teaspoon pepper
  • ¼ teaspoon salt

Instructions
 

  • Cook couscous according to package directions. 
    2 cups Israeli couscous

Dressing

  • Mix orange zest, freshly squeezed orange juice, olive oil, garlic and salt and pepper together. 
    zest from one orange, juice from one orange, 2 Tablespoons olive oil, 1 clove garlic, ¼ teaspoon pepper, ¼ teaspoon salt
  • 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. 
    1 cup baby spinach, 1 cup cherry tomatoes, ¼ cup red onion, ¼ teaspoon salt
  • Salad can be eaten right away or covered and refrigerated until chilled. 

Notes

Tips:
  • Adding the dressing to the couscous while the couscous is still warm, allows the couscous to absorb some of the dressing
  • This salad is best served fully chilled
  • The flavors will continue to meld and develop through the next day
  • Eat within 3-4 days

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? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!
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Comments

  1. Espi says

    January 17, 2021 at 3:21 pm

    5 stars
    PERFECTION! My favorite salad, I would buy it and board it. I have been looking for this recipe for a long time, now that I found it - I might share.😉 Thank you so much for sharing!

    Reply
    • Kathy says

      January 17, 2021 at 7:26 pm

      Thank you so much! Enjoy 🙂

      Reply
  2. Ashley says

    January 05, 2021 at 12:06 pm

    I am going to make this with some grilled Salmon. I know it is going to be a delicious combo😋

    Reply
    • Kathy says

      January 05, 2021 at 5:15 pm

      Enjoy!

      Reply
  3. Nicoletta Sugarlovespices says

    July 18, 2018 at 7:17 am

    5 stars
    Pinned it right away! Love cous cous and like you, I have only used the regular cous cous. I'm loving this pearl cous cous, and the fresh spinach and tomatoes. Such a great summer dish!

    Reply
    • Kathy says

      July 23, 2018 at 8:44 am

      Thanks, Nicoletta!

      Reply
  4. annie@ciaochowbambina says

    July 16, 2018 at 8:21 am

    5 stars
    This is the kind of meal that I crave on these hot and steamy days! So fresh!

    Reply
    • Kathy says

      July 23, 2018 at 8:48 am

      This dish is made for summers!

      Reply
  5. Dawn - Girl Heart Food says

    July 16, 2018 at 8:03 am

    5 stars
    I love Israeli couscous and this salad sounds and looks so good! Love the spinach in there and that orange vinaigrette. Perfect for easy weekday lunches 🙂

    Reply
    • Kathy says

      July 21, 2018 at 7:09 am

      Thanks, Dawn! It is a delicious salad!

      Reply
  6. David @ Spiced says

    July 16, 2018 at 5:56 am

    I love the citrus flavor you've got going on in this salad, Kathy! It really does sound perfect for hot summer days. And I love how salads like this actually taste better on the second day. That means we can do the work in advance and then sit back and enjoy it later! 🙂 I need to try this one soon for sure!

    Reply
    • Kathy says

      July 19, 2018 at 8:41 am

      Nothing better than getting all the work done early, while the days are still cool!

      Reply
  7. Mary Ann | The Beach House Kitchen says

    July 15, 2018 at 8:49 am

    5 stars
    This looks so fresh and light for summer Kathy! That orange vinaigrette sounds amazing!

    Reply
    • Kathy says

      July 19, 2018 at 8:35 am

      Thanks, Mary Ann! 🙂

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics..

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