• Share on Pinterest ISRAELI COUSCOUS SALAD

Now that all of the sweet tender vegetables of spring are being harvested it is the perfect time to make this Israeli Couscous. I use lots of fresh herbs and baby or wild arugula in this salad for their healing properties and of course taste. I love the slightly bitter and peppery taste of the arugula. When you add the saltiness of the feta cheese and aromatic fresh herbs it is a refreshing salad exploding with layers of flavor.

You can serve this salad with grilled fish, my favorite is grilled shrimp or grilled chicken. You can also add fresh fruit such as raspberries, mango or pineapple, and avocados. Fresh fruit can be grilled also.

I’m sharing the Creamy Shallot Vinaigrette from “Food for Thought”.

The health benefits of this delicious salad are numerous, filled with essential vitamins, A, C, and K., minerals, and anti-oxidants and has anti-inflammatory effects.


Serves 6

1 cup of Israeli Couscous

1-15oz. can of Garbanzo beans, drained and rinsed

2 organic Persian cucumbers diced

2 celery ribs diced

2 cups organic baby Roma tomatoes sliced in half top to bottom or cherry tomatoes sliced in half

2 scallions chopped small

2 Tablespoons dill chopped

6 fresh basil and mint leaves, chopped coarsely

¼ cup Italian parsley chopped coarsely

4 radishes sliced into rounds then thin strips

2 cups wild or baby arugula

½ teaspoon kosher salt

¼ cup Greek Feta, crumbled

1 lemon sliced into 8 wedges  

9 Kalamata olives

1 cup micro greens


Makes 1 cup


1 heaping Tablespoon Dijon mustard

¾ cup extra virgin olive oil

1-Tablespoon shallots, minced

3 Tablespoons Champagne vinegar

2 Tablespoons fresh lemon juice

1-teaspoon kosher salt


Make Shallot Vinaigrette first. Set aside.

Bring 2 quarts of water with 1 tablespoon of kosher salt to a boil.

Ad the Couscous and boil for 10 minutes until the couscous is cooked through. It should be soft but not mushy. Drain well, rinse in cool water and place in a large bowl.

Add garbanzo beans, cucumbers, celery, tomatoes, scallions, dill, basil, mint, parsley, radishes, arugula, and salt.

Add 5 to 6 Tablespoons of Shallot Vinaigrette dressing and mix well.

Sprinkle with Feta Cheese, add olives.

Taste and correct seasoning adding more dressing or salt if necessary.

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