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Spring Harvest Salad with Israeli Couscous

Spring Harvest Salad with Israeli Couscous

This salad is not only beautiful, but also bursting with flavors and textures. The perfect side salad for a pot luck, BBQ, or as a family friendly fave.


For the Salad:

  • 1 cup Israeli couscous 
  • 1 3/4 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup green beans, chopped
  • 1/2 cup radishes, thinly sliced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup crumbled feta cheese (optional)

For the Dressing:


  1. Cook the Israeli Couscous: In a medium-sized saucepan, bring 1 3/4 cups of water to a boil. Stir in the Israeli couscous, reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the couscous is tender and has absorbed the water. Remove from heat, fluff with a fork, and let it cool to room temperature.

  2. Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and freshly ground black pepper. Adjust the seasoning to your taste.

  3. Assemble the Salad: In a large salad bowl, combine the cooked and cooled Israeli couscous with the halved cherry tomatoes, diced cucumber, sliced sugar snap peas, thinly sliced radishes, chopped red onion, and the fresh mint and basil leaves. Toss everything together gently.

  4. Add the Dressing: Drizzle the dressing over the salad and toss again to evenly coat all the ingredients with the dressing.

  5. Optional: Add Feta Cheese: If you like, sprinkle crumbled feta cheese over the top of the salad for an extra burst of flavour and creaminess.

  6. Chill and Serve: Refrigerate the salad for about 30 minutes to allow the flavors to meld. Serve it cold as a refreshing and satisfying spring dish.

This Israeli couscous salad is not only a beautiful addition to your spring menu but also versatile. You can customize it by adding other spring produce like asparagus, baby spinach, or even grilled artichoke hearts. Enjoy!

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