Israeli Couscous Salad

Caper and Olive
by Caper and Olive
4 servings
20 min

Another NOT-YOUR-AVERAGE-SALAD recipe comin’ atcha! I am all about simple and easy these Summer days and this recipe is the definition of simple and easy. Plus its delicious!

This Israeli Couscous Salad comes together in the time it takes for the couscous to steam (which is approximately 10 minutes). This is a household favorite here and I hope it becomes one in your home too!

I used 2 cups of Israeli Couscous in this recipe which you need 2 1/4 cups of water for. Typically the ratio is 1 cup of Israeli Couscous to 1 1/4 cups of water. For each additional cup of couscous add an additional 1 cup of water.

Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 2 cups Israeli Couscous
  • 1/2 hothouse cucumber, chopped
  • 1 roasted red pepper, chopped
  • 3 scallions
  • 1/2 cup grape tomatoes, sliced
  • 1/2 cup Kalamata olives chopped up
  • 5 oz of baby arugula and of course

Bring your water to a boil and place the Israeli couscous into the water…Stir and turn the heat down to simmer, put the cover on and let it cook. You can stir a couple of times while it cooks to make sure that it doesn’t stick together.
Meanwhile, chop up your veggies!! The half of the hothouse cucumber, the roasted red pepper, scallions, grape tomatoes, baby arugula and of course, the Kalamata olives.
Place all of those ingredients in the bottom of a big mixing bowl. Then, make the dressing. 
3 tbsp of freshly squeezed lemon juice
1 tbsp white wine vinegar 
2 tbsp fresh dill, chopped
1/4 tsp freshly ground black pepper 
1/2 tsp kosher salt 
3/4 cup extra virgin olive oil 
Put the first 5 ingredients into a small mixing bowl and then slowly whisk in the extra-virgin olive oil until the dressing emulsifies. Once the couscous is finished cooking add it to the vegetables and pour the dressing over top.
Caper and Olive
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