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Israeli Couscous salad with spinach, tomatoes and a light orange vinaigrette.
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5 from 4 votes

Israeli Couscous Salad

Couscous salad with spinach, tomatoes and a light dressing made with fresh orange juice.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: couscous salad, couscous salad with spinach, israeli couscous salad, pearl couscous salad
Servings: 8 people
Calories: 198kcal
Author: Kathy



  • 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.

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. 


Calories: 198kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Sodium: 154mg | Potassium: 139mg | Fiber: 2g | Vitamin A: 445IU | Vitamin C: 5.8mg | Calcium: 16mg | Iron: 0.7mg