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The best part about this salad is that it’s delicious when you first make it, but it’s also fantastic cold. I like to make this salad and eat it for my lunches through the week.
My friend Lynne made this salad for Holly and me a few weeks ago while we were hanging out at my house for a #foodbloggersleepover. (always, always a fun time!) Holly and I went a bit nuts over this salad and we’ve both made it multiple times in our own kitchens over the past few weeks.
My youngest son blew me away by declaring this the best salad ever. As a non-fan of salads, take that for what it’s worth, he eats this salad like mad anytime it’s in the fridge.
Pearl (aka Israeli) couscous are tiny round balls of pasta. They are slightly chewy, slightly nutty, and nothing at all like traditional couscous. I’m not even a big pasta eater and I’ll eat pearl couscous all day long.
Try this Israeli Couscous with Pistachios, Pine Nuts, and Raisins for another great way to use pearl couscous. (My sister Jenny introduced us to that salad years ago and it’s a keeper as well!)
Summer Israeli Couscous Salad
Ingredients
- Dressing Ingredients:
- 1/3 cup olive oil
- 2 tablespoons white or traditional balsamic vinegar
- 1 1/2 teaspoons paprika or smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Salad Ingredients:
- 1 tablespoon olive oil
- 1 1/2 cup Israeli or pearl couscous
- 2 cups water
- 1/2 teaspoon kosher salt
- 2 cups packed baby spinach roughly chopped
- 2 cups packed arugula
- 16-20 ounces grape tomatoes halved
- 6 mini bell peppers thinly sliced or 1 large pepper, thinly sliced
- 8 button or crimini mushrooms thinly sliced
- 1/2 cup chopped Italian parsley
- 1 pound cooked chicken sliced very thin or chopped small, 2-3 cups worth
- 4 ounces crumbled feta cheese optional
Instructions
- Whisk together the dressing ingredients and set aside. In a medium size saucepan over medium-high heat, warm the olive oil. Add the couscous and cook until fragrant and golden, stirring frequently, about 5 minutes. Add the water and salt and cover with a lid. Reduce heat and simmer until water is absorbed, about 10 minutes.
- In a large bowl, combine the spinach, arugula, tomatoes, peppers, mushrooms, parsley, and chicken. Pour the dressing over the cooked couscous in the saucepan and stir to combine. Pour the warm couscous over the salad and toss to combine and slightly wilt the greens. Sprinkle with feta, if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/13/16 – recipe notes and photos updated 4/24/18}
Here are some more summer salads you might like:
Three Bean Salad by Simply Recipes
Orange Parsley Salad with White Balsamic Vinaigrette by Barefeet In The Kitchen
Cucumber Avocado Tuna Salad by Kalyn’s Kitchen
Bacon Avocado Tomato Pasta Salad by Barefeet In The Kitchen
Pineapple Spinach Salad by The Food Charlatan
Could you use quinoa instead of couscous for this dish?
That should work fine, Rachel.
This is so good I made it twice in 1 week! Second time I added sweet potatoes and lemon juice. Love it either way and is so filling. This will be added to my favorites.
I bet this was fantastic with sweet potatoes, Kurtis!
This salad recipe looks delicious! I was looking for a simple dish to bring to a pot luck and this is the one!! I’ll be making it soon. Thank you Barefeet In The Kitchen!
Made this with my finicky hubby! Loved. Simple and ingredients we usually have in hand. I left out chicken and added great northern beans- perfect. Suggest you keep separate and add tomato, couscous combo to greens for next day awesomeness! We will make this simple recipe again.,
Made it. Added red onions soaked in water first to take the bite off and my hubby got chicken and I got great northern beans added. Kept separate so I could have for lunch next day- I’ll try to post an image
I’m thrilled that you enjoyed the salad, Chris!