What is Israeli couscous?

Israeli couscous — also called pearl couscous — is a type of pasta made from semolina flour and water. Unlike regular couscous, which is tiny and fluffy, Israeli couscous is round, chewy, and about the size of a small pearl. It's toasted during production, which gives it a slightly nutty flavor.

Can I serve this salad warm?

Absolutely! While this recipe is designed as a cold or room-temperature salad, it's also delicious served warm right after cooking the couscous. Just toss everything together while the couscous is still warm — the feta will get a little melty and the dressing will soak in even more.

Is Israeli couscous gluten-free?

No — Israeli couscous is made from wheat semolina, so it's not gluten-free. If you need a gluten-free version, swap in quinoa or rice. They won't have the same chewy texture, but they'll still be delicious with the honey lemon dressing.

How far in advance can I make this salad?

You can make this salad up to 2 days ahead. Store it in the fridge with the arugula kept separate, and toss the greens in right before serving so they stay fresh and crisp.

Israeli Couscous Salad Recipe with Blueberries, Arugula & Feta

Name: Israeli Couscous Salad Recipe with Blueberries, Arugula & Feta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup Israeli couscous (pearl couscous); 2 cups chicken stock; 1 package (5 oz) fresh arugula; 1/2 cup fresh blueberries; 1 package (4 oz) feta cheese, crumbled; 1/2 cup slivered almonds (optional)For the Honey Lemon Dressing:; 2 tablespoons extra virgin olive oil; 1 tablespoon honey; Juice of 1 small lemon (about 2 tablespoons); Salt and pepper to taste

Description

A fresh and colorful Israeli couscous salad with sweet blueberries, peppery arugula, salty feta, and a simple honey lemon dressing. Ready in 15 minutes!

Ingredients

Units Scale

For the Salad:

1 cup Israeli couscous (pearl couscous)
2 cups chicken stock
1 package (5 oz) fresh arugula
1/2 cup fresh blueberries
1 package (4 oz) feta cheese, crumbled
1/2 cup slivered almonds (optional)For the Honey Lemon Dressing:
2 tablespoons extra virgin olive oil
1 tablespoon honey
Juice of 1 small lemon (about 2 tablespoons)
Salt and pepper to taste

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Instructions

Bring 2 cups chicken stock to a boil in a medium saucepan over high heat.
Add 1 cup Israeli couscous. Reduce heat to low, cover, and cook 8–10 minutes until liquid is absorbed.
Spread cooked couscous on a plate or sheet pan. Let cool to room temperature, about 10 minutes.
Whisk together 2 tablespoons olive oil, 1 tablespoon honey, juice of 1 lemon, and a pinch of salt and pepper in a small bowl.
Combine cooled couscous, arugula, blueberries, crumbled feta, and slivered almonds in a large bowl. Drizzle honey lemon dressing over the salad and toss gently to coat evenly. Serve immediately or refrigerate up to 2 days.

Notes

Cook couscous in chicken stock for extra flavor. Use vegetable stock for a vegetarian version. Cool couscous completely before tossing with arugula to prevent wilting. Salad holds up well for meal prep — store dressing-tossed salad and arugula separately.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Salads
Method: Stovetop, Tossed
Cuisine: American, Mediterranean