Israeli Couscous Salad

This hearty Israeli Couscous Salad is delicious served with or without feta cheese (for vegans.) Nutty toothsome pearl couscous is tossed with crunchy nuts, bright citrus and herbs, sweet pickled raisins and a zesty homemade dressing. Sometimes referred to as large pearl couscous, Israeli couscous is filling and comforting. Lightly toasting the couscous before cooking highlights it’s rich nutty flavors. The salad is excellent for colder months yet fresh and flavorful enough to serve on a hot summer day. Our zesty Israeli Couscous Salad is great any time of year. Serves 12.


  • 1 cup Israeli couscous
  • extra virgin olive oil
  • 1 1/2 cups water
  • kosher salt
  • 1 lemon, zested and juiced
  • 2 TBSP balsamic vinegar
  • 1 tsp dijon mustard
  • pinch red pepper flakes
  • 1 TBSP chives or spring onion, minced
  • 1 TBSP maple syrup
  • 1 TBSP Locally Seasoned Pickled Mustard Seeds
  • 1/8 tsp onion powder
  • 1/8 tsp black pepper
  • 1/2 small red onion, sliced into thin half moons
  • 3 TBSP Locally Seasoned Pickled Raisins
  • 4 oz arugula or other tart green, chopped
  • 1 cup fresh mint, chopped
  • 1/2 cup frozen peas, thawed under warm water
  • 1/2 cup pistachios, chopped
  • 4 oz feta cheese, crumbled (optional)


  1. Heat oil and couscous in a medium skillet over medium heat. Stir often until about half of grains are golden brown, about 5 to 6 minutes. Add water and 1/4 tsp kosher salt. Stir to combine.
  2. Increase heat to medium high and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until water is fully absorbed, about 4 to 8 minutes. Remove from heat, cover and let stand for 3 minutes. Remove cover, mix well and let stand, uncovered, until completely cooled. (You could also spread cooked couscous in a single layer on a baking sheet and allow to cool completely.) About 15 minutes.
  3. Meanwhile in a small bowl whisk lemon juice and zest, dijon, red pepper flakes, balsamic, 2 TBSP olive oil, chives, maple syrup, pinch of kosher salt, Pickled Mustard Seeds, onion powder and black pepper until well combined.
  4. Using a medium bowl, mix couscous, red onion, Pickled Raisins, arugula, mint, peas, pistachios and optional feta cheese. Add dressing and toss to combine. Cover and refrigerate for 30 minutes or overnight. Garnish with additional pistachios, mint and feta cheese if desired.

Happy eating!

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