Best 3 Israeli Couscous Salad With Honey Vinaigrette Recipes

Israeli couscous salad is a vibrant and flavorful dish that combines the nutty flavor of couscous with a variety of fresh vegetables, herbs, and a tangy honey vinaigrette. Bursting with bright flavors, this salad is a perfect way to enjoy the bounty of the summer harvest. With its colorful mix of ingredients, Israeli couscous salad is not only delicious, but also a feast for the eyes.

The recipes in this article offer a range of variations on the classic Israeli couscous salad. From a simple and refreshing salad featuring cucumber, tomatoes, and feta cheese, to a more hearty version with roasted vegetables and grilled chicken, there's a recipe here to suit every taste. Each recipe includes step-by-step instructions and helpful tips to ensure that your salad turns out perfectly. So gather your ingredients and get ready to embark on a culinary journey to the heart of the Middle East.

Let's cook with our recipes!

ISRAELI COUSCOUS SALAD WITH HONEY VINAIGRETTE

ISRAELI COUSCOUS SALAD WITH HONEY VINAIGRETTE image

Categories Salad Appetizer Side Sauté Cocktail Party Picnic Low Fat Vegetarian Quick & Easy High Fiber Spring Summer Healthy

Yield 4 people

Number Of Ingredients 10

Ingredients

1 c. Israeli Couscous
2 c. Broth (vegetable or chicken)
2 TBSP olive oil
10-12 cherry tomatoes, quartered
1/4 English cucumber, seeds removed, diced
1/4 red onion or 2 shallots, diced
Dressing:
2 TBSP olive oil
2 TBSP apple cider vinegar
2 TBSP honey

Steps:

In medium sauce pan add 2 TBSP olive oil and Israeli couscous and saute for 2-3 minutes to bring out the aromas. Add broth and lower flame to simmer for 10-12 minutes, until liquid almost evaporates completely. Drain couscous, lightly rinse and add to bowl and set aside. Add tomatoes, onion and cucumber. To make the dressing add all ingredients and whisk thoroughly. Add dressing to salad and toss.

ISRAELI COUSCOUS SALAD

Israeli Couscous Salad image

A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.

Provided by The Natalie Method

Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad

Time 1h35m

Yield 4

Number Of Ingredients 17

Ingredients

1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2 Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

Steps:

Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g

COUSCOUS SALAD WITH HONEY VINAIGRETTE

Couscous Salad with Honey Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 30m

Yield 6 to 8 cups

Number Of Ingredients 14

Ingredients

4 cups water
Sea salt, preferably gray salt
1 1/2 cups couscous
1 1/2 tablespoons olive oil
1 pound summer squash, cut in 1/2-inch cubes
Freshly ground black pepper
1 tablespoon finely chopped fresh lemon thyme leaves
1/4 cup honey
1/4 cup cider vinegar
1/2 cup extra-virgin olive oil
1/2 cup white raisins
1 pound English cucumber, peeled, seeded, and cut into 1/2-inch cubes
1 cup fresh arugula, chiffonade
3 tablespoons sliced almonds, toasted in 350 degree F oven for 10 minutes

Steps:

Bring 4 cups water and 1 teaspoon salt to a boil. Gradually add the couscous. Return to a boil and let cook for 2 minutes. Remove from the heat, cover, and let stand for 3 minutes.
Meanwhile, in a saute pan, heat the olive oil. Add cubed squash. Season with salt and pepper. Saute, stirring often, for about 4 minutes, or until caramelized and crispy. Add the fresh lemon thyme and set aside.
In a small saucepan, heat the honey and vinegar until just warm. Whisk in olive oil and season with salt and twist of pepper. Remove from the heat, and add the raisins. Fluff the couscous with a fork.
Place the arugula in a serving bowl. Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds. Add enough dressing to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.

Tips:

Use high-quality ingredients: Fresh vegetables, herbs, and spices will make all the difference in the flavor of your salad.
Don't overcook the couscous: Couscous should be cooked until it is tender but still has a slight bite to it. Overcooked couscous will be mushy.
Let the salad cool before serving: This will allow the flavors to meld together and the salad will be more refreshing.
Make the honey vinaigrette ahead of time: This will give the flavors time to develop and will make it easier to assemble the salad when you're ready to serve it.
Feel free to experiment with different ingredients: This salad is a great way to use up leftover vegetables or herbs. You can also add other ingredients, such as feta cheese, olives, or nuts.

Conclusion:

Israeli couscous salad with honey vinaigrette is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant flavors and textures, this salad is sure to be a hit at your next party or potluck.