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Mediterranean Israeli Couscous Salad has pearl couscous, olives, red onion, and herbs tossed in a flavorful lemon Dijon dressing. Serve with lettuce, tomatoes, and feta cheese.
I think I know what you are thinking.
There is a lot going on with this recipe title – Mediterranean Israeli Couscous Salad – and that’s true! However it exactly describes this light and flavorful salad!
My husband Jack was getting creative in the kitchen – attempting to create a dish that would excite your taste buds with contrasts of flavor, texture and temperature. And he did exactly that!
Hot and tender Israeli couscous is placed on top of cold iceberg lettuce that has been dressed with a zesty dressing. Then it is topped with feta cheese, ripe tomatoes, slices of red onion and Kalamata olives.
The result is a sensational combination of textures and flavors in your mouth – and I guarantee this Mediterranean Isreali Couscous Salad will steal the spotlight at your next dinner party! It looks super fancy – but it’s very easy to make!
The cooked couscous can certainly be served chilled if you need to prepare it ahead of time, but we think the contrast of hot and cold in this salad tastes the best.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Mediterranean Israeli Couscous Salad
Mediterranean Israeli Couscous Salad has pearl couscous, olives, red onion, and herbs tossed in a flavorful lemon Dijon dressing. Serve with lettuce, tomatoes, and feta cheese.
Ingredients
For the Couscous
- 2 tablespoons Greek extra virgin olive oil (or an other good-quality extra virgin olive oil if a Greek variety is not available)
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/4 cup chopped fresh parsley
- 1 tablespoon minced garlic
- 1/2 cup pitted chopped Kalamata olives
- 1 cup dry Israeli couscous
- 1 1/4 cups water
- 1/2 teaspoon dry Mediterranean oregano
- 1/2 teaspoon dry basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Dressing
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dry Mediterranean oregano
- 1/4 teaspoon kosher salt
- Few grinds black pepper
- Pinch granulated sugar
- 2 tablespoons Greek extra virgin olive oil (or an other good-quality extra virgin olive oil if a Greek variety is not available)
To Assemble the Salad
- 1/2 head Iceberg lettuce, broken into pieces
- 1 large fresh tomato, cut into wedges
- 1/2 cup feta cheese, crumbled
- Additional Kalamata olives for serving
- Additional thinly sliced red onion for serving
Instructions
- In a medium pan with a tight fitting lid, heat olive oil over medium high and place onion, celery and parsley in with oil. Cook for three minutes. Add garlic and cook for one more minute. Add chopped olives, couscous, water, oregano, basil, salt and pepper and bring to a boil. Cover, reduce to a simmer and cook 10 minutes or until liquid has been absorbed.
- While couscous is cooking, in a small bowl, mix lemon juice, mustard, oregano, salt, pepper and sugar. Slowly add oil while mixing.
- In a medium bowl, place iceberg and toss with dressing. Place into serving bowls.
- Once couscous is cooked, scoop over each portion of dressed lettuce and top with feta, tomatoes, additional olives and additional red onion.
- Garnish with chopped parsley if desired.
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