Israeli Couscous Summer Salad

A Few Words…

I make quinoa and regular salads all the time and I wanted to try something new. This salad was so yummy and the touch of mint was really nice. I put the leftovers in the fridge and it was really good the next day too!

Definitely a keeper and definitely will be making it more often!

Israeli Couscous Summer Salad

Print This Recipe Print This Recipe

Serves 8

  • 1 tbs. olive oil
  • 1 1/3 cups Israeli couscous
  • 2 cups water
  • Pinch of salt
  • 1 container of grape tomatoes, halved
  • 1 English cucumber, cut lengthwise and then in moon shaped slices
  • 1/3 cup slivered almonds
  • 2 cups baby spinach leaves, torn with your hands
  • 2 handfuls of fresh parsley, chopped
  • 1 handful of fresh mint, chopped


  • 1/3 cup olive oil
  • 2 tbs. white balsamic vinegar
  • 1 1/2 tsp. smoked paprika
  • Salt and pepper, to taste

To make the couscous: Heat the oil over medium high heat in a large saucepan. When warm, add the couscous, stir frequently until the couscous is golden, approx. 4- 5 minutes. Add the water with the salt an bring to a boil. Reduce the heat to low, stir and then cover and simmer for about 10 minutes until the couscous is tender and the liquid is absorbed. Remove from the burner; take off the cover, stir and let cool.

Whisk the olive oil, white balsamic vinegar, smoked paprika and salt and pepper in a small bowl.

Mix together the tomatoes, English cucumber, almonds, and cooled couscous in a large bowl. Add the baby spinach, herbs and then toss well with the dressing. Can be made in advance and stored in the fridge until ready to use.