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.


Recipe Summary

25 mins
25 mins
45 mins
1 hr 35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

342 calories; protein 8g; carbohydrates 45.7g; fat 16g; cholesterol 0.2mg; sodium 635.8mg. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
Excellent. Great blend of flavors. I added some mushrooms and so healthy too. Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Excellent. Great blend of flavors. I added some mushrooms and so healthy too. Read More
Rating: 5 stars
This salad was full of flavor and looked beautiful on the plate. Everyone in the family loved it from the 8 year old on up. It is a delicious way to incorporate many of the herbs from our garden. Read More
Rating: 5 stars
I made it tonight, was a hit without chicken broth or Fresh spinach and due to my lack of fresh basil used dried ... we all enjoyed it and will next time add feta and perhaps sautéed chicken for a summer meal! Read More
Rating: 5 stars
I really loved this salad. I didn’t add the mint but other than that made it exactly as written. Usually a salad tastes better after a day, but I preferred the taste of this right after I made it rather than the next day. It was still good but not quite as zingy. I probably could have added a little more lemon. Read More