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Israeli couscous salad

If you’re looking for a change from pasta and rice, swap in Israeli couscous, also known as pearl couscous. Larger in texture than regular couscous, it has a chewy texture and complements tomatoes, olives, and garbanzo beans deliciously well.

Israeli couscous salad recipe

Serves 8 


  • 2-1/4 cups Israeli couscous
  • 2-3/4 cups vegetable broth
  • 1 pint cherry tomatoes, each tomato halved
  • 1/2 red onion, finely diced
  • 1 cup pitted Kalamata olives
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh mint
  • 2 (15-ounce) cans garbanzo beans (chickpeas), drained, rinsed
  • 1/4 cup olive oil
  • 1 tablespoon grated lemon zest
  • Juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • Salt and freshly ground black pepper


  1. In a large saucepan over high heat, combine couscous and broth.
  2. Bring to a boil, reduce heat to low and simmer for 5 minutes. Cover saucepan and remove from heat. Set aside for 10 minutes.
  3. Spread couscous in a single layer on a baking sheet and cool.
  4. In a large bowl, combine tomatoes, olives, parsley, mint, and garbanzo beans.
  5. In a small bowl, whisk together oil, zest, lemon juice, and vinegar. Season with salt and pepper.
  6. Add couscous to the bowl with the tomato mixture, tossing well to combine.
  7. Drizzle half of the dressing over the couscous and toss to coat. Taste and add more dressing to taste. Season well with salt and pepper.
  8. Serve at room temperature.

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