Israeli Couscous Salad

Israeli Couscous Salad

This recipe showcases our delicious Israeli couscous! The most perfect, fresh salad for a weeknight dinner, side dish or work lunches! We thought you might appreciate a fresh, healthy, quick, and easy dish after all the indulging on hot cross buns and Easter chocolate that may have happened over the long weekend! (at least, that’s how it happened for me anyway πŸ˜‰)

Making couscous dishes ahead of time often means you have a better tasting dish the next day as the flavours have time to enhance! It is easy to prepare, and you can really add in whatever tickles your fancy!

Recipe adapted from: Fox and Briar.

Some examples:

  • Roast pumpkin, baby spinach, pine nuts, and plant-based feta.
  • Chargrilled corn, black beans, avocado, roast capsicum, and olives with a smokey chipotle dressing.
  • Artichoke hearts, sundried tomatoes, capers, olives, and currants with a sticky orange soy dressing.
  • Pesto, baby spinach, broccoli, and roasted almonds.
  • Asparagus, pea, and capers, with lemon dill dressing.
  • Mushroom medley, pea, spinach, and thyme.
  • Roast potato, carrot, zucchini, and cherry tomato with a tahini dressing.

The possibilities are endless 😊



4 Tbsp Lemon Juice – freshly squeezed

1 Tbsp Seedy Sister Organic Apple Cider Vinegar

2 Tbsp Seedy Sister Organic Extra Virgin Olive Oil

2 Cloves Garlic Minced (or 1 Tbsp Seedy Sister Organic Garlic Powder)

Β½ Tsp Seedy Sister Organic Dried Oregano

Β½ Tsp Seedy Sister Organic Dried Rosemary

Β½ Tsp Seedy Sister Organic Dried Basil

Β½ Tsp Seedy Sister Pink Lake Salt

1 Tsp Seedy Sister Organic Black Peppercorns – ground

For the Salad:

1 1/3 Cups Seedy Sister Israeli Couscous

1 Cucumber – cut in half lengthways and then thinly sliced

1 Large tomato – diced

Β½ Red Onion – thinly sliced

3 Tbsp Fresh Parsley – finely chopped

1 ΒΎ Cups of water

1 Tbsp Seedy Sister Organic Extra Virgin Olive Oil


Whisk together all the ingredients for the dressing and set aside.

In a medium saucepan, over medium heat, add 1 tbsp olive oil. When the oil is hot, add in the couscous and toast in the pan for several minutes. (Alternatively – cook the couscous exactly how you would normally cook regular pasta – adding to already boiling water and draining once al dente – only takes about 5-6 minutes to cook)

Add water to the pan and bring to the boil, then reduce to a simmer and cover. Simmer for 12 minutes or until the liquid is absorbed.

Remove from heat and transfer to a large bowl and allow to cool.

Once cool, add in the cucumber, tomatoes, onion, fresh parsley, and dressing. Stir to mix and evenly coat.

Taste and season with additional salt and pepper if needed. Enjoy at room temperature or serve cold.

Shopping Cart
Scroll to Top