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This Israeli Couscous Salad with Artichokes and Roasted Red Peppers is a delicious side dish for any cookout or potluck.
Here in New England, Mother Nature gave us a wonderful tease of summertime weather this past weekend. I have to say – after a long winter, and a cold and dreary spring, I am looking forward to the day when warm weather is here to stay!
It seemed like everyone was outside in our neighborhood – doing yard work, walking, biking, or grilling dinner outside – including us! On days when impromptu cookouts happen, a “pantry recipe” like today’s delicious Israeli Couscous Salad with Artichokes and Roasted Red Peppers is a perfect side dish to add to any menu.
We keep all of the ingredients to make this Israeli Couscous Salad with Artichokes and Roasted Red Peppers on hand, so we can make this delicious salad as a quick and light weeknight meal, or as a side to serve with any grilled dinner of steak, chicken or fish.
Cooked Israeli couscous (also called ‘pearl couscous’), some jarred marinated artichoke hearts and roasted red peppers, plus toasted pine nuts, chopped fresh parsley and a delicious, lemon-parmesan dressing, all come together wonderfully in this Israeli Couscous Salad with Artichokes and Roasted Red Peppers.
This Israeli Couscous Salad with Artichokes and Roasted Red Peppers can also be made in advance. In fact, we think it tastes even better after the flavors have a chance to meld together for a few hours as the salad chills before serving.
You can also make some simple swaps with this recipe – and still make a delicious salad. Any small pasta like orzo or acini de pepe, can be swapped in for the Israeli couscous. No pine nuts? Add some chopped toasted walnuts or almonds instead. Some fresh, chopped basil would be a delicious alternative to the parsley – and it would change the overall flavor profile a bit too.
You may also like these other couscous recipes:
- Israeli Couscous with Chicken and Peas
- Mediterranean Israeli Couscous Salad
- Grilled Chicken with Roasted Vegetables and Whole Wheat Couscous
- Couscous with Lentils and Vegetables
- Israeli Couscous Salad with Mediterranean Roasted Vegetables
Disclosure: This post contains affiliate links.
For the Couscous
3 cups water
½ teaspoon kosher salt
2 cups whole wheat Israeli or pearl couscous (we used Bob’s Red Mill)
For the Dressing
Juice of 1 lemon
2 tablespoons Dijon mustard
1 large shallot, coarsely chopped (approximately ¼ cup)
½ teaspoon granulated sugar
¼ teaspoon salt
5 grinds freshly cracked black pepper
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
1 cup pine nuts, lightly toasted until golden brown
1 7-ounce jar roasted red peppers, drained and chopped
¾ cup chopped Italian (flat leaf) parsley
Additional salt and pepper, as needed
Bring water to a boil in a medium saucepan and stir in salt. Add couscous and return water to a boil, cover and reduce to a simmer. Simmer couscous for approximately 10 minutes. Remove pan from heat and let sit for 5 minutes while still covered. Drain any excess water that might remain in the pan and pour couscous into a large mixing bowl.
While couscous is cooking, prepare the dressing. In a small food processor or blender, combine lemon juice, Dijon, chopped shallots, sugar, salt, black pepper, Parmesan cheese and olive oil. Process until completely mixed through.
Pour dressing over the still-warm couscous, stirring to combine.
Add pine nuts, artichokes, roasted red peppers and chopped parsley to bowl with the couscous and dressing. With a large spoon, gently stir to combine, being careful not to break up the artichokes.
Chill before serving. Season with additional salt and pepper as needed.
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