clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Couscous Salad

Couscous Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 side dish servings 1x


This colorful couscous salad recipe tastes irresistibly fresh with herbs, garlic, and lemon! It’s ideal as a side dish, lunches, picnics or potlucks.


  • 1 cup Israeli couscous (aka pearl couscous; look for gluten-free if desired)
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon kosher salt, divided
  • 1 large garlic clove, minced
  • 1 shallot, minced
  • 1 pint cherry tomatoes, sliced
  • 1/4 cup chopped fresh dill
  • 3 tablespoons chopped fresh mint**
  • 2 cups baby arugula (or other baby greens)*
  • 1/2 cup feta cheese crumbles (omit for vegan and add more salt to taste)
  • 2 tablespoons lemon juice, plus zest of 1/2 lemon
  • 1 tablespoon plus 1 teaspoon olive oil
  • Fresh ground black pepper


  1. Bring 1 1/2 cups water to a boil in a large saucepan. Add the Israeli couscous, garlic powder and 1/2 teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed.  Remove the couscous to a bowl, mix it with 1 teaspoon of the olive oil, and allow to stand for 2 to 3 minutes. 
  2. Meanwhile, mince the garlic and shallot. Slice the cherry tomatoes in half. Chop the dill and mint.
  3. When the couscous is done resting, place it in a large bowl with the chopped vegetables and herbs. Add the baby arugula, feta cheese crumbles, lemon juice and zest, the remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Mix gently to combine. Serve immediately or refrigerate for up to 5 days (flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt).


*Make sure to look for baby arugula, which has a feathery texture and is sold in bags or boxes. Standard arugula, sold in bunches, has much too spicy of a flavor. If you can’t find it, substitute another baby green like baby spinach or baby kale.

**If it’s winter and you’d like to pare back and use only one herb, go for the fresh dill. We highly recommend this salad with both fresh herbs (and try growing your own herbs in the summer). Avoid substituting dried herbs: you can simply omit the herbs entirely and it still tastes good.

  • Category: Salad
  • Method: Stovetop
  • Cuisine: Salad
  • Diet: Vegetarian