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 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.
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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.
- 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.
- 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.
- 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
You can, but Israeli couscous has a distinct texture that adds to the salad’s appeal.
Common choices include carrots, Brussel sprouts, bell peppers, cherry tomatoes, sliced olives like Kalamata, and roasted fennel.
Grilled chicken, chickpeas, or feta cheese are great protein additions.
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.
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.
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.
Warm Israeli Couscous and Roasted Vegetable Salad Recipe
- 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
- 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.