Israeli Couscous Salad with Chickpeas

This vegan Israeli couscous salad recipe makes a wonderfully fresh light lunch or side salad. It’s satisfying, healthy, and filling.

This giant couscous salad recipe is one of my new favorites. I went on a bit of a wild goose chase to find the Israeli/pearl couscous, but I am so glad that I found it!

I am not the biggest fan of normal couscous, but this stuff is solid gold.

It has such a great chewy texture, and along with farro (another thing I now like to make at home), I’m all set for new salad grains for a while. Did you know that pearl couscous is actually teeny tiny pasta?

I included all sorts of good things in this vegetarian pearl couscous recipe:

• chickpeas – added protein
• shredded carrot for a pop of color (and I just plain love carrots)
• mint – an easy way to add freshness
• parsley – not just a garnish!
• red onion – a little sharpness
• red wine vinegar & olive oil – an easy light dressing

How to cook Israeli couscous

Preparing Israeli couscous is really easy too. It’s similar to making rice, basically. I let it cook while preparing the other ingredients, so this recipe isn’t time-consuming at all. You simmer the couscous with some water and let it cook until it’s al dente. You then drain it and rinse it.

This cold pearl couscous salad recipe is actually a really great meal prep recipe idea as well – this is the perfect sort of thing to take to work.

I found that it lasted fine in the fridge for a few days.

Hope you love this cold pearl couscous salad recipe as much as I do!

Made this recipe? Have questions? Let me know in the comments below.

5 from 1 vote

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Israeli Couscous Salad with Chickpeas

This Israeli couscous salad recipe makes a wonderfully fresh light lunch or side salad. 

Course Salad

Cuisine American

Keyword cold pearl couscous salad recipe, giant couscous salad, Israeli couscous salad

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Author Salt & Lavender

Ingredients

• 1 cup uncooked Israeli (pearl) couscous
• 1 (19 fluid ounce) can chickpeas drained
• 1/2 small red onion chopped finely
• 1 small handful mint chopped
• 1 small handful parsley chopped
• 1 large carrot grated 
• 1 tablespoon red wine vinegar or to taste
• 2 tablespoons olive oil or to taste

Instructions

1. Cook the Israeli couscous according to package directions (I simmered mine for 17 minutes) then drain and rinse with cool water.
2. Meanwhile, prep the other ingredients.
3. Add all ingredients to a large bowl and toss together. Adjust vinegar and oil quantities as needed. Salad keeps well in the fridge for a couple of days.

Recipe Notes

• If you're eating this as a main meal, it'll make about 2 portions. 

You may also like my fall farro salad (also vegan), or my healthy broccoli salad.