Warm Israeli Couscous Salad with Roasted Vegetables

Elevate your mealtime experience with our warm Israeli Couscous Salad – a delightful mix of taste and texture. This satisfying dish is made with aromatic fennel and fresh vegetables, promising to add a burst of flavor to every bite.

Israeli Couscous Salad on a white bowl.

Israeli Couscous Salad is a tasty dish that combines the hearty, slightly chewy Israeli couscous with a medley of fresh, flavorful vegetables. This salad adds a unique touch to your table with its simple ingredients and robust taste.

This salad includes Israeli couscous. People also call it pearl couscous, known for its larger grains that provide a satisfying texture. It’s mixed with various veggies like roasted fennel, carrots, red onion and Brussel sprouts, all dressed in a vinaigrette dressing that brings everything together.

Reasons to Love This Couscous Salad

  • Israeli Couscous Salad is very versatile. You can combine it well with a variety of dressings and ingredients.
  • The preparation for this dish simple and straightforward. It’s perfect for quick meals.
  • Israeli couscous’s unique, chewy texture adds a pleasant mouthfeel.
  • Israeli Couscous Salad is suitable for all seasons. It works well as a refreshing summer salad or a warm winter side dish.

Recipe Ingredients

Israeli Couscous Salad with roasted vegetables on a white bowl.
  • Israeli Couscous (Pearl Couscous): As the primary pasta, it forms the base of the salad.
  • Fennel-Roasted Fall Vegetables: These Fennel-Roasted Fall Vegetables add flavor, texture, and nutritional value.
  • Apple Vinegar: Adds a tangy element to the dressing, balancing the flavors.
  • Honey: It brings a touch of sweetness to the dressing, complementing the other ingredients.

See the recipe card for full information on ingredients and quantities.

Variations

  • Quinoa: Substitute Israeli couscous with quinoa for a gluten-free option, maintaining a similar texture.
  • Lemon Juice: Lemon juice can replace apple vinegar for a fresher, citrusy zing.
  • Roasted Bell Peppers: Include roasted red bell peppers for a sweet and colorful addition.
  • Toasted Almonds: Sprinkle toasted almonds on top for a crunchy texture.
  • Dried Cranberries: Mix in dried cranberries for bursts of tart sweetness.

How to Make Israeli Couscous Salad

Step #1: Bring 1 ¼ cups of water to a boil in a small saucepan. Add the couscous and stir well. Cover, turn the heat to low, and let simmer for 8 minutes. Drain and place in a large bowl.

Step #2: Meanwhile, whisk together the honey, oil, vinegar, pepper, and salt to form a smooth dressing.

Step #3: Add the roasted vegetables to the couscous in the large bowl. Drizzle the dressing over the top and toss well to coat. Serve warm or at room temperature.

Couscous Salad on a white bowl with a spoon.

Expert Tips

  • Use Broth for Boiling: Cook the couscous in vegetable or chicken broth instead of water for added flavor.
  • Fluff with a Fork: After cooking, fluff the couscous with a fork to separate the pasta and prevent them from sticking together.
  • Roast Vegetables Evenly: Cut vegetables into uniform sizes for even roasting and caramelization.

Frequently Asked Questions

Can I use regular couscous instead?

You can, but Israeli couscous has a distinct texture that adds to the salad’s appeal.

What vegetables work well in this salad?

Common choices include carrots, Brussel sprouts, bell peppers, cherry tomatoes, sliced olives like Kalamata, and roasted fennel.

How can I add protein to this salad?

Grilled chicken, chickpeas, or feta cheese are great protein additions.

Is Israeli Couscous Salad suitable for a potluck or picnic?

Yes, Israeli Couscous Salad is an excellent choice for potlucks and picnics. It’s easy to transport, stays delicious at room temperature, and offers a crowd-pleasing option for gatherings and outdoor events.

Can I use different fresh herbs in the Israeli Couscous Salad?

Absolutely! Fresh herbs like dill, parsley, fresh basil, and fresh mint work wonderfully in this salad, adding a burst of freshness and aromatic complexity to the dish. Feel free to experiment with herb combinations to suit your taste preferences.

Storage Info

To store Israeli Couscous Salad, place it in an airtight container in the refrigerator for up to 5 days. It’s not ideal for freezing, as the couscous may become mushy and the vegetables soggy upon thawing. To reheat, simply place it in a microwave-safe dish. Make sure to cover it lightly, and microwave on medium power for 1-2 minutes, stirring halfway through.

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Israeli Couscous Salad on a white bowl.

Warm Israeli Couscous and Roasted Vegetable Salad Recipe

Elevate your mealtime experience with our warm Israeli Couscous Salad – a delightful mix of taste and texture. This satisfying dish is made with aromatic fennel and fresh vegetables, promising to add a burst of flavor to every bite.
4.4 from 114 votes
Pin Rate
Course: Side Dishes
Cuisine: Middle Eastern
Diet: Dairy Free, Vegetarian
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 223kcal
Author: Linda
Print Recipe

Ingredients

  • 1 cup Israeli Couscous - aka Pearl couscous
  • 2 teaspoons honey
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon Apple vinegar
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 3 cups Fennel-Roasted Fall Vegetables

Instructions

  • Bring 1 ¼ cups of water to a boil in a small saucepan. Add the couscous and stir well. Cover, turn the heat to low, and let simmer for 8 minutes. Drain and place in a large bowl.
  • Meanwhile, whisk together the honey, oil, vinegar, pepper, and salt to form a smooth dressing.
  • Add the roasted vegetables to the couscous in the large bowl. Drizzle the dressing over the top and toss well to coat. Serve warm or at room temperature.

NOTES

Storage Info:
To store Israeli Couscous Salad, place it in an airtight container in the refrigerator for up to 5 days. It’s not ideal for freezing, as the couscous may become mushy and the vegetables soggy upon thawing. To reheat, simply place it in a microwave-safe dish. Make sure to cover it lightly, and microwave on medium power for 1-2 minutes, stirring halfway through. 

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 620mg | Potassium: 347mg | Fiber: 4g | Sugar: 5g | Vitamin A: 88IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. This is a very good salad to accompany grill meats. It was so good and refreshing. And it was super easy to make.

  2. Really enjoyed this, had to roast the veggies a little longer but it turned out lovely, will be making this again soon 🙂

  3. This was just ok and I probably won’t make it again. I usually roast my veggies for about 30 mins on 400. This method of covering and cooking on low heat and switching to 450 didn’t work for me. The veggies were not sweet or caramelized. It just didn’t knock my socks off. Maybe I would try it again using my method and a totally different dressing. Sorry.

  4. Ptitim are great!
    Most people in Israel cook them more like rice: Chop finely some white onion, get it to light brown with two tablespoons of oil, add a cup of Ptitim, mix for a minute or two, add a cup of boiling water, salt & pepper. Bring to boil, cover, cook on very low heat 6-7 minutes (amount of water and cooking time may need to be adjusted , for Israeli manufactured Ptitim these works) take off the stove, let it rest closed 5-6 minutes, open and separate with a fork. If it works for you, you can try variations like adding some more water, tomato paste, garlic, chopped sausages… or replacing the water with beef stock. The ptitim will take up lots of flavors, I hope you keep enjoying them

  5. I don’t think I have ever seen a recipe from Israel before. How fascinating. Simple dressing so that the flavors of the all the vegetables come thru. I like that.