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While I was making this Israeli couscous salad, I couldn’t help singing “My Favorite Things” from Sound of Music.
Because while I am a huge fan of whiskers on kittens, Castelvetrano olives and marinated artichoke hearts are also way up there.
In fact, this whole salad is basically a who’s who of my favorite things.
There’s cherry tomatoes, cucumbers, fresh summer basil, garlic, and the star of the show, Israeli couscous.
With every bite, there’s something to look forward to.
Will you get a spoonful with buttery Castelvetrano olives? Or will you be met with briny marinated artichoke hearts?
I’m particularly into the grilled marinated artichoke hearts right now. They’re one of my favorite Trader Joe’s vegan products. They are oil packed in jars. You can find them next to the marinated artichoke hearts on the shelf.
Cherry tomatoes are at their sweet and juicy best. And fresh basil makes every dish taste like summer.
Couscous is sometimes confused for a grain, but it’s actually a pasta. Unlike its teeny tiny couscous brethren, the Israeli style is bigger and pearl-shaped. (That’s why it’s also called pearl couscous.)
For those of us who opt for pappardelle over angel hair and barley over millet or quinoa, Israeli-style couscous is for people who prefer something on the chewier side.
This couscous only takes 8 to 10 minutes to cook. Then it can be seasoned and tossed with vegetables.
It can be served hot or cold, as a side dish or as lunch itself.
This dish is delicious hot or cold. It’s great for packed lunches, picnics, and potlucks.
It can be filled out with roasted chickpeas in the air fryer or oven, and vegan feta cheese crumbled on top just before serving. During summer grilling season, it pairs nicely with grilled tofu with lemon & rosemary.
Since it keeps well in the refrigerator, it’s a really convenient salad to have on hand when you want something fast & fresh right now (which is why I also had it for breakfast one day).
One thing to know, though – the oil and seasonings kind of soak into the salad. So I recommend refreshing it with a splash more of oil, balsamic vinegar, and salt before serving if you’re having it as leftovers.
Israeli couscous salad with artichokes & olives
Ingredients
- 1 1/4 cups water
- Pinch salt
- 1 cup Israeli couscous also called pearl couscous
- 1/2 medium cucumber sliced and quartered
- 1/2 cup halved cherry tomatoes
- 1 green onion thinly sliced
- 1/2 cup chopped marinated artichoke hearts The grilled variety are my favorite
- 1/4 cup sliced Castelvetrano olives*
- 1 small clove garlic zested with Microplane zester or minced
- 1 handful basil roughly chopped (about 1/4 cup)
- 1 1/2 teaspoons balsamic vinegar
- 1 1/2 teaspoons extra virgin olive oil
- Pepper to taste
Instructions
- In a pot, bring water to boil with a pinch of salt. Add Israeli couscous, cover, and simmer for 8 to 10 minutes, stirring occasionally, until cooked al dente. Drain and set aside.
- In a large mixing bowl, combine cooked & drained Israeli couscous, cucumber, cherry tomatoes, green onion, marinated artichoke hearts, Castelvetrano olives, garlic, basil, balsamic vinegar, and extra virgin olive oil. Add salt and pepper to taste.
- After the salad is fully combined, taste for seasonings and add extra balsamic vinegar, extra virgin olive oil, salt, and/or pepper, if you desire. Serve right away or cover it and put in the refrigerator until serving time.
Shell says
There are some delicious looking foods in this salad that I’ve never had before. I’m ready to try couscous, but haven’t felt ready to branch out to olives yet. I’m sure there will be a day that I love them.
Cadry says
Couscous is just pasta in a different shape, and so I’m sure you’d like it fine. (If you can find Israeli couscous, all the better!) Have you never had olives AT ALL or just Castelvetrano olives?
Shell says
No olives. Ever. I’m scared.
Cadry says
Oh, my gosh! I’m so surprised! I would have thought at some point you would have had one on an appetizer tray or in a salad. Growing up, my parents always had ripe California olives & green olives with pimentos at Thanksgiving. I’m not sure what you would think of them! They’re a bit of an acquired taste; although, I loved them as a kid too. David isn’t a big olive fan, with the exception of Castelvetrano olives.
Erica Corbin says
This salad is delicious! I am vegan and I love finding dishes that I can serve to my non-vegan coworkers and have them actually enjoy it. Everyone raved about this dish, even the picky eaters among the bunch!! I am definitely putting this on my rotation of dishes to make frequently. It was so easy and came together so fast. Thank you!
Cadry says
I am so glad to hear that, Erica! Thank you for letting me know.
Kathrynne says
Just made this tonight. I’m allergic to tomatoes so I did have to substitute roasted red bell peppers, but they worked well and it was super! My husband loves Israeli couscous and Castelvetrano olives, it was a big hit. Thanks!
Cadry says
I’m so glad to hear that it was a hit, Kathrynne! Roasted red peppers sound like a tasty substitution.