couscous salad

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

balsamic vinegar

Dijon mustard

garlic,

olive oil

Salt and pepper

green zucchinis, quartered lengthwise

yellow zucchinis, quartered lengthwise

asparagus,

cherry tomatoes

red bell pepper,

yellow bell pepper,

basil chiffonade (stack leaves, roll

parsley

Israeli couscous

vegetable stock, heated

water,

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

We are trying to eat better/healthier  This is delicious!  I get why you don't want to use all broth since it goes down the drain afterwards; I just heated them together.   I chopped up all the veggies into bite size pieces as to save time, and put them in my grilling basket; decreased the couscous to 3/4lb.  It worked out great for the 4 of us.  Only change was using rice vinegar w/1T balsamic due to intollerance to fermentation and in place of bell pepers I used portabella mushrooms.   Thanks so much!  

Easy recipe that was tasty! I added grilled shrimp that I brushed with basil infused olive oil, a little crushed red pepper flake and salt, to make a meal out of it. Next time I will half the recipe as it did make a lot of leftovers. 

This salad is so easy to make and so flavorful. My outdoor grill was out of propane, therefore I used my panini grill. Perfect summer salad but to be honest, we will have all year round. Thank you Bobby Flay for this amazing recipe! 

great recipe.  Used a broiler since i do not have a grill for the veggies.  Didnt use mustard bc I dont like it.  Portion is large; great for a party.  I added kalamata olives.  Easy to make.

Good, easy and fast, it was ready to eat in 10 minutes. Next time I'll borrow Dorothy's suggestion and some red onions as they grill up nice.

Actually, Allia, it IS Israeli couscous, which is different from the one found in Northern Africa and some of the Middle East. Israeli couscous is quite a bit larger than the other couscous and resembles little balls, being perfectly round, unlike the other couscous.  For a good photo, see Bobby's recipe for "Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette". I sure wish people would educate themselves before leaving erronious comments!   
Anyway, this is delicious and can be made just as successfully with orzo.

Delicious! I chopped up the vegetables and mixed in the marinade then roasted them in the oven. I also used half the amount of couscous so there would be a greater ratio of veggies to couscous. Served with Middle Eastern Chicken Burgers. Yummy dinner!

Delicious and easy to make. Loved the combination of roasted veggies and couscous. Made half the recipe as a side dish and it was the perfect amount for four adults with just a little left over.

Delicious and easy to make.  I added mozzarella cheese to it and it's a meal by itself and it tastes like caprese salad.  My family loves it.  Will definitely make this again.

This Mediterranean Couscous Salad is easy and healthy and ready in under 30 minutes! A simple salad loaded with lots of fresh veggies and an easy dressing makes this great for a meal on its own or a delicious side dish!

Mediterranean Couscous Salad

tbsp lemon juice (freshly squeezed)

tbsp white wine vinegar

garlic (minced)

tsp sugar

Italian seasoning

salt (or

tsp pepper (or

couscous (uncooked)

butter

cucumber

cherry tomatoes (halved)

olives (sliced, I recommend Kalamata olives)

green pepper (chopped)

onion

feta cheese (crumbled)

tbsp mint (fresh, chopped)

Follow the packaged instructions to prepare the couscous. Add the butter to the couscous when you're preparing it. Let it cool.

In a small bowl or jar add all the dressing ingredients together and whisk well or if using a jar, close the lid and shake well, until thoroughly combined.

To a large bowl add the prepared couscous and fluff it up with a fork.&nbsp;

Add the rest of the salad ingredients. Pour the prepared dressing over and toss everything well together.

https://content.jwplatform.com/videos/sjIIVqWo.mp4

Put hearty lamb chops with a citrusy couscous salad on this year's holiday menu.

Lamb Chops and Lemony Couscous Salad

c. Pearl or israeli Couscous

lamb loin chops

cumin

kosher salt

Pepper

lemon

c. baby arugula or spinach

This fresh mediterranean couscous salad recipe is packed with raw &amp; roasted cherry tomatoes, feta, chickpeas &amp; herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.

Cherry Tomato Couscous Salad

cherry tomatoes ((half for roasting, half raw))

Extra-virgin olive oil (for drizzling)

dry Israeli couscous

¼ teaspoon smoked paprika

lemon juice (more if desired)

thyme (more for garnish)

chickpeas

basil

Persian cucumbers (thinly sliced)

feta cheese

Sea salt and black pepper

Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.

Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.

In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

This side salad is full of fresh and crunchy vegetables!

Couscous Salad

couscous

water

tomatoes

cucumber (sliced)

bell pepper (chopped)

red onion (thinly sliced)

flat leaf parsley (chopped)

red wine vinegar

lemon juice

honey

salt & pepper

Bring water, butter and a pinch of salt to a boil. Add couscous, stir and cover. Remove from heat and let sit 5 minutes.

Meanwhile, place all dressing ingredients in a jar and shake well to combine.

Place couscous in a large bowl and fluff with a fork. Allow to cool completely.

Add remaining salad ingredients and dressing. Toss to combine and serve.

Mediterranean couscous salad recipe, loaded with nutrition and flavor from chickpeas, veggies, fresh herbs and a zippy lemon-dill vinaigrette. This versatile dish makes a great lunch, light supper, or side depending on what you need.  And you can make it ahead, the flavors deepen the next day. Be sure to watch my video and grab my tips in the post above.

BEST Mediterranean Couscous Salad

lemon, juice of

tsp dill weed

garlic cloves, minced

salt and pepper

Pearl Couscous (Israeli Couscous)

Private Reserve extra virgin olive oil

Water

grape tomatoes, halved

red onions

cucumber,

chickpeas,

artichoke hearts, roughly chopped if needed

kalamata olives

baby mozzarella (or feta cheese), optional

To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.

In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.

In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.

Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.

Finally mix in the mozzarella cheese. Garnish with more fresh basil. Enjoy!

Made this last night for the first time.  Delicious!  Even my picky teenager loved it.   I tossed in shredded chicken to make it more of an entree and not a side.  Didn’t need it.  It’s a meal all by itself.  I was worried the couscous was going to have ill effects on my husbands blood sugar.  Wasn’t a problem at all.  It’s a keeper!!

Absolutely delicious! A very satisfying and light meal. I will keep this in my weekly rotation as a quick and healthy lunch! Thank you for the recipe!

This EASY and fresh couscous is so easy and tasty, and it goes with just about everything. You can serve it with fish, chicken, beef, lamb, or pork, or you can serve it as a meat-free and light main dish.

Houston's Couscous

dry whole wheat couscous (Lundberg brown rice couscous

radishes

scallions (chopped)

Italian parsley

raisins

grape tomatoes (halved )

almonds

mint

salt

black pepper (to taste)

In a small saucepan, bring chicken broth to a simmer.

Add the couscous and cook gently until the broth is absorbed, approximately 3 minutes.

Remove from heat, fluff with a fork and transfer to large bowl.

To the bowl, add the radishes, scallions, parsley, raisins, tomatoes, almonds, mint, lemon juice and olive oil and toss to coat.

Season with salt and pepper, gently toss again, taste and adjust the flavorings and seasonings as desired, and serve. 

A refreshingly easy lunch option that will help you on your way to eating five-a-day. 

Halloumi, tomato, cucumber and couscous grain bowl

80 grams/3 ounces halloumi, sliced

tomato,

¼ cucumber, cut into 1cm/½in chunks

black olives, pitted

mint, leaves picked

tbsp extra virgin olive oil

salt and black pepper

chicken stock

cinnamon

lemon,

red onion, peeled, diced

cucumber, peeled, seeded, diced

red bell pepper, cored, seeded, diced

green onions, minced

cilantro leaves

black pepper

In a saucepan, bring the chicken stock to a boil.

Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.

In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.

Leave out the cinnamon and add some edamame

I made this per the recipe and served it topped with chicken kabobs, it is a very light spring/summer dish and very healthy, with recipes like this I don't mind being in the kitchen.

It was great, but I had to doctor it a little by adding more cinnamon, salt, and sugar. I really didn't like the raw onion in this dish, but as with salsa, the taste was way better the next day. So next time I will try to marinate the veggies in the oil first or sweating them. I didn't add the whole cucumber, but I will next time.

Love this salad!  I left out the red onion and just used the green as I am not a big raw onion fan.  I added halved grape tomatoes and some feta.  So good and refreshing on a hot day!  

This is the tastiest couscous I have ever had....even my kids aged 10 &amp; 14 liked it!  The cinnamon gives it such a cool and unique flavor....I doubled it to share with friends too!

This is a great recipe.  It's easy to make, healthful, and has great flavor.  We use twice the amount of lemon juice since we love the taste.  This is great as a side dish or a light lunch.  Surprisingly, it makes great left-overs as well. If you don't think you will like couscous, try it - you may be surprised!  

I love this couscous salad.  Everytime I make it, it's like we can't stop eating.  It is delicious!

I wanted to try a different side dish for our BBQ (chicken thighs and ribs), and I prepared this salad. Everybody loved it, it's so easy and fast to make, and it goes great with chicken on a hot summer day! The cucumber is refreshing and it's light- and the salad is great the way it is, no need to replace or add anything! Delicious!

Made this to go along with a seafood dish and it turned out to be great! The cinnamon adds subtle flaver will the lemon &amp; cilantro knock it home.

Toasted Couscous Salad

chicken broth

Kosher salt

cherry tomatoes, quartered

feta

rough chopped fresh Italian parsley

scallions, finely sliced

hothouse cucumber, seeded and chopped

red onion, diced

For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.

For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.

Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

This salad was easy, tasty, but really wasn't anything special. I'll probably make it again for a quick side, but don't consider it a recipe that I'll reach for if I want to impress. It called for WAY too much couscous, so I'll probably half the quantity if I make again. Take note, the recipe doesn't indicate when to put in the feta in the description. I forgot the feta until the salad was on the table. Don't forget the feta- it is the key ingredient!

This is a great recipe! Simple to make, but has deep and complex flavor.  The parsley add a fresh flavor.   Love the toasted couscous, I had never tried that before.  I'd use it as a side dish or add chicken to it.  Its wonderful, I made it just as the recipe stated, and served it with grilled chicken.  It was a hit, and I'm looking forward to the leftovers!

Very tasty and fresh. I plan to sub the parsely with basil the next time to add a different twist. Great as a side dish with Chicken. We had steamed aspargus as a vegetable. It was great combination for a meal.

I decided to make this because I happened to have all the ingredients on hand, while searching for something to make with couscous.  It turned out wonderful!  The roasted couscous developed a very nutty flavor, all of the vegetables compliment each other and the vinaigrette added great flavor to everything.  I recommend this dish.  It works well as a side dish or a stand alone vegetarian option.

I made this with quinoa rather than the couscous.  It got rave reviews.  My son, who was eating quinoa for the first time, said it was one of the best salads I'd ever made.  Thank you, Guy!

Saw this on television and we had to run out to get the ingredients to make it!! Super easy to make and very good! Loved the combination of veggies and couscous, so fresh and light!!  Our version seemed to have more couscous than when Guy made it on t.v. I double checked the recipe and all of our measurements were correct.  Next time I think we will use less couscous so we have more of the veggie and feta cheese flavor!!  

I saw the show this past Suncay bought the ingredients and made it for a pot luck at work.  I watched a few people take a bite and their faces changed and they said how good it was.  I like it and it's healthy, definetly a keeper.  Thanks Guy.  

This is very, very good!!!! My daughter grabbed cilantro at the store instead of the Italian parsley and it was amazing!!! Everyone loved this. So simple!!! Thanks for another amazing recipe Guy!!!!!

Israeli Pearl Couscous Salad has an array of veggies including asparagus and olives. The flavors will have you thinking gourmet.

Asparagus Couscous Salad

vegetable broth

couscous, 1 Package, Lebanese is a larger couscous

asparagus spears asparagus

red bell peppers, chopped

baby spinach, torn

scallions, thinly sliced

garlic powder

dill weed

sea salt

lemon juice, fresh squeezed

extra virgin olive oil

In a medium saucepan bring the vegetable broth to a boil.

Add the couscous and cook for about 10 minutes, Drain and set aside.

Snap off the tough end of each spear. You can also cut about 1" off each end instead.

Lay out, in one layer, on a lightly oiled baking sheet.&nbsp;Sprinkle with olive oil and salt and pepper.

Roast at 450 degrees for about 10 minutes. Toss a couple of times during those 10 minutes.

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Top Tags

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BEST Mediterranean Couscous Salad

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