Go Back

Mediterranean Israeli Couscous Salad

A vibrant and refreshing Mediterranean Israeli Couscous Salad, perfect for warm weather gatherings or light dinners.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 6 servings

Ingredients

Salad Ingredients

  • 1.5 cups cooked and cooled couscous
  • 1 medium cucumber – chopped into 1-inch pieces (about 2/3 cup)
  • 2/3 cup sliced cherry tomatoes
  • 1/4 cup sliced purple onion
  • 1/4 cup crumbled feta cheese
  • 1/3 cup kalamata olives
  • 2 tablespoons freshly minced dill
  • 1/4 cup fresh chopped parsley

Dressing Ingredients

  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice Freshly squeezed is recommended for better flavor
  • 1 tablespoon real maple syrup
  • 1/4 cup olive oil Gradually whisk into the dressing
  • 1 pinch Kosher salt
  • 1 pinch black pepper

Instructions

Preparation

  • Add all salad ingredients to a large bowl, including the cooked couscous.
  • In a small mixing bowl or mason jar, combine Dijon mustard, lemon juice, maple syrup, salt, and pepper. Whisk well to combine.
  • Gradually drizzle in the olive oil while whisking to emulsify the dressing.
  • Pour the dressing over the salad ingredients and lightly toss everything to coat evenly.
  • If desired, top with extra dill for added flavor.
  • Serve the salad chilled or at room temperature.

Notes

For best flavors, add the dressing right before serving. Store leftovers in an airtight container; best enjoyed within 3 days. For a vegan option, omit feta cheese or use a plant-based alternative.