Israeli Couscous Salad

by Michelle Fierek

Israeli couscous, also known as “pearl” or “giant” couscous, is actually a pasta. It has a nutty, chewy texture and it is a great canvas for absorbing flavors. 

The colors in this salad are perfect for the holiday, speckled with red and green among white pearls of couscous. Sun-dried tomatoes add a burst of flavor and bite. Make sure you buy them in oil, as you will use some of the oil in the dressing. 

I happen to love pistachios, but any favorite nut will work.



4 cups fresh arugula or spinach 

1 cup dried Israeli couscous 

one seedless cucumber, diced

1/4 cup red onion, chopped

1/4 cup sun-dried tomatoes in oil, sliced (reserve oil)

1/4 cup crumbled feta or goat cheese 

2 tablespoons chopped pistachios (or pine nuts, walnuts, sunflower seeds)

2 tablespoons fresh chopped dill 

1 tablespoon fresh chopped parsley 



2 tablespoons olive oil 

1 tablespoon reserved sun-dried tomato oil

2 tablespoons red wine vinegar

1 1/2 teaspoons Dijon mustard

¼ teaspoon kosher salt (to taste)

¼ teaspoon fresh ground pepper 




1) Prepare couscous according to package directions. Drain, cool, and set aside.

2) In a small bowl or canning jar, add all dressing ingredients and whisk or shake to combine.

3) Add all salad ingredients in a large salad bowl. Drizzle dressing over salad and toss to combine.