Israeli Couscous Salad

Name: Israeli Couscous Salad
Prep time: 15 min
Cook time: 25 min
Total time: 85 min
Ingredients: 1 teaspoon extra-virgin olive oil; 1 medium shallot, diced; 2 cloves garlic, minced; 1 cup Israeli couscous, uncooked; 1.25 cups chicken stock; 2 medium Persian cucumbers, sliced; 1 cup chopped fresh spinach; 1 cup grape tomatoes, halved; 1 cup quartered black olives; 0.25 cup sliced scallions; 0.25 cup chopped fresh Italian parsley; 0.25 cup julienned fresh mint leaves; 0.25 cup julienned fresh basil leaves; 1 medium lemon, zested and juiced; 3 tablespoons extra-virgin olive oil; 0.5 tablespoon Dijon mustard; salt and ground black pepper to taste

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

Recipe by The Natalie Method

Updated on November 29, 2022

2

Prep Time:

15 mins

Cook Time:

25 mins

Additional Time:

45 mins

Total Time:

1 hr 25 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

Salad:

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 medium 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

Dressing:

1 medium lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

Directions

Start the salad: Heat oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add couscous and sauté until slightly toasted, 2 to 3 minutes. Pour in chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and 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, make the dressing: Whisk lemon zest and juice, oil, Dijon, salt, and pepper together in a small bowl.
Finish the salad: Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions, parsley, mint, and basil. Pour dressing over top and mix until all ingredients are coated.

Nutrition Facts (per serving)

342	Calories
16g	Fat
46g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 342
% Daily Value *
Total Fat 16g	21%
Saturated Fat 2g	12%
Cholesterol 0mg	0%
Sodium 636mg	28%
Total Carbohydrate 46g	17%
Dietary Fiber 6g	22%
Total Sugars 3g
Protein 8g
Vitamin C 46mg	228%
Calcium 121mg	9%
Iron 3mg	18%
Potassium 565mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.