This vegan Israeli couscous salad recipe makes a wonderfully fresh light lunch or side salad. It’s satisfying, healthy, and filling.
This giant couscous 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.
I included all sorts of good things in this 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
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.
This Israeli couscous 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.
Israeli Couscous Salad with Chickpeas
This Israeli couscous salad recipe makes a wonderfully fresh light lunch or side salad.
- 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
- Cook the Israeli couscous according to package directions (I simmered mine for 17 minutes) then drain and rinse with cool water.
- Meanwhile, prep the other ingredients.
- 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.
If you're eating this as a main meal, it'll make about 2 portions.