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My Mediterranean Israeli Couscous Salad is a great chilled salad to bring along to parties this summer or to make ahead when you are hosting! It’s simple, beautiful, flavorful, and a big-time crowd pleaser. It’s a great side to summer BBQ-ing, or you can get elegant and serve it with grilled lamb chops! yum!
I love how bright and refreshing the flavors are in this dish. The fresh herbs in combination with the lemon really shine. While the fresh veggies add a nice crunch alongside the soft, pillowy Israeli couscous.
If you like this Mediterranean Israeli Couscous Salad, try my One-Pot Cacio e Pepe Israeli Couscous for a warm dish to eat alone or pair with almost any protein!
- 1.5 cups uncooked isreali couscous
- 1.5 cups english cucumber, fourthed lengthwise then sliced thinly (about 1/2 english cucumber)
- 1 cup cherry tomatoes, halved
- 1 cup quartered and thinly sliced red onion (about 1/4 of a medium sized onion)
- 1/2 cup kalamata olives, halved and drained
- 1 tbsp finely chopped fresh dill
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1 tsp kosher salt , or more to taste
- 1/2 tsp freshly cracked black pepper
- 6 ounces crumbled feta
- Heat a large saucepan or small pot of water over high heat and bring to a boil. Add the isreali couscous and cook according to package instructions. When the couscous is cooked through, or tender, drain off the water and rinse under cold water (this helps remove some of the sticky starch texture and chills the couscous).
- Transfer drained and rinsed couscous to a large bowl. Combine all of the remaining ingredients and toss until very well combined.
- Cover and refrigerate to allow flavors to meld and for the salad to chill, at least 1 hour. Salad keeps for 5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.