Incredibly fresh and loaded with spring vegetables, this Israeli couscous salad with marinated artichokes is the perfect salad for spring!
Pair this Israeli couscous salad with Roasted Lemon Rosemary Chicken for a beautiful spring meal.
Israeli Couscous Salad
I personally love grain bowls. They’re light, full of vegetables, and don’t leave you hungry. This Israeli couscous salad is almost like a grain bowl but more on the lighter side.
It’s a side salad made with mini cucumbers, fresh radishes, marinated artichokes, fresh herbs, and a lemony dressing.
Fresh, light and all things spring type of salad that pairs so well with roasted chicken. Not to mention it comes together easy and quick.
What is Israeli Couscous?
It’s a type of pasta size of small pearls. Made from toasted semolina flour. It’s a versatile alternative to rice or other grains to use in main dishes or salads. It also goes by pearl couscous or Jerusalem couscous.
Is Israeli Couscous Gluten Free?
Israeli couscous is made from toasted semolina flour (wheat flour) and is therefore not gluten-free. There are gluten-free options out there, which I have not tried.
How to Make Israeli Couscous Salad
With only a few simple steps, this Israeli couscous salad comes together in a cinch! It’s best served the same day.
- First, cook the couscous according to package instructions. Fluff with a fork and transfer to a large salad bowl. Add the salad vegetables and herbs.
- Next, prepare the salad dressing by whisking together the dressing ingredients. Season well with salt and pepper.
- Lastly, pour the dressing over the salad while the couscous is warm. Toss, taste for salt and pepper, and chill for at least 30 minutes before serving.
Try These Other Grain Salad Recipes:
- Lemon Chicken Quinoa Salad
- Chopped Farmers Market Farro Salad
- Quinoa Salad with Spinach and Feta
- Butternut Squash and Cranberry Quinoa Salad
Incredibly fresh and loaded with spring vegetables, this Israeli couscous salad with marinated artichokes is the perfect salad for spring.
- 1 cup uncooked Israeli couscous
- 3 mini cucumbers or 1/2 English cucumber, thinly sliced
- 6–8 radishes, thinly sliced
- 1 (10 – 12 oz.) jar quartered marinated artichokes, drained
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1/4 cup chives, finely chopped
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. honey
- 2 tsp. lemon zest
- 2 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 small garlic clove, minced or pressed
- Kosher salt and fresh black pepper
- Cook couscous according to package directions. Fluff lightly with a fork and transfer to a large salad bowl.
- Add cucumbers, radishes, artichokes, and herbs to the warm couscous.
- Pour dressing over the salad and toss thoroughly to combine. Taste for salt and pepper.
- Refrigerate, covered, for 30 minutes before serving.
- In a small bowl, whisk together the dressing ingredients until combined. Season with salt and pepper, to taste.
- Israeli couscous also goes by pearl couscous or Jerusalem couscous
- Toss the salad while the couscous is still warm. It soaks up the flavors so much better when warm.
- This salad is best served the same day. Leftovers refrigerate well, however, the veggies tend to get soft the longer the salad sits.
Keywords: side, vegetables, spring, easy, Easter