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4.5 from 2 votes

Israeli Couscous Salad

This easy to make Israeli couscous salad has fresh colored bell peppers, green onion, tomatoes, zucchini, olives and basil tossed in a simple lemon dressing
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: American, israeli
Keyword: cheese, couscous, garlic, pine nuts, thyme
Servings: 6 servings
Calories: 402kcal
Author: Kevin Is Cooking


  • 2 tbsp olive oil
  • 2 cups Israeli Couscous
  • 2 1/4 cups water
  • 4 bell peppers (half each red, green, orange bell pepper)
  • 2 small Roma tomatoes seeded, chopped
  • 2 green onions sliced
  • 2 cups black olives
  • 1 zucchini large, cubed
  • 1/4 cup basil fresh, leaves chopped
  • 1/2 cup toasted pine nuts

Salad Dressing

  • 2 tbsp olive oil
  • 1 lemon juiced (about 3 tbsp)
  • 2 large cloves garlic minced
  • 1/2 tsp sugar
  • salt and freshly ground pepper to taste
  • red pepper flakes to taste


  • OPTIONAL STEP: In a medium-sized saucepan over medium-high heat, heat olive oil. Add the couscous and cook, stirring occasionally, for about 3-4 minutes or until fragrant and lightly toasted OR place directly in boiling water (omitting the 2 tbsp olive oil) and skip this step.
  • In a medium-sized saucepan, bring water to a boil. Add couscous, stir and simmer for 8-10 minutes covered, or until the liquid is evaporated and the couscous is tender. Fluff and set aside to cool.
  • While couscous steams, chop vegetables and basil. Over medium heat lightly toast the pine nuts in a small fry pan. Salt and set aside. In a small bowl whisk together the dressing.
  • In a large bowl add the cooled couscous, chopped vegetables, pine nuts and salad dressing. Season to taste.
  • Cover and chill for at least one hour. Toss to mix before serving.


Calories: 402kcal | Carbohydrates: 57g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 719mg | Potassium: 518mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2990IU | Vitamin C: 120.8mg | Calcium: 66mg | Iron: 2.2mg