Israeli couscous salad with olives & artichokes

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?

One guarantee – every nibble will include the wonderful bite of Israeli couscous.

In this post:

Here are the ingredients you will need to make this recipe.

Israeli couscous: Couscous is sometimes confused for a grain, but it’s actually pasta. Unlike its teeny tiny couscous brethren, the Israeli style is bigger and pearl-shaped. (That’s why it’s also known as pearl couscous.)

Look for it in the center aisles of the grocery store with pasta or alongside other Mediterranean ingredients.

Produce: Cucumber, cherry tomatoes, green onion (also known as scallion), and garlic.

Marinated artichoke hearts: Marinated artichoke hearts have lots of flavor. The grilled variety is especially delicious.

However, they can be replaced with water-packed jarred or canned artichoke hearts, if you prefer.

Castelvetrano olives: These bright green olives are so buttery & next level delicious. Look for them in jars by the other olives in the grocery store or on olive bars.

For easiest slicing, pitted works best. They can be replaced with any olive you enjoy.

Basil: Fresh basil is a must. Dried won’t work here. Look for basil that has bright green, plump leaves without wilting or brown spots.

Pantry staples: Balsamic vinegar, extra virgin olive oil, salt, and pepper.

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Bring water to a boil in a pot. Add Israeli couscous and cover.

Lower the heat to a simmer for 8 to 10 minutes until al dente. Drain & set aside.

In a large mixing bowl, combine the following:

• Israeli couscous
• Cucumber
• Cherry tomatoes
• Green onion
• Marinated artichoke hearts
• Castelvetrano olives
• Garlic
• Basil
• Balsamic vinegar
• Extra virgin olive oil
• Salt & pepper

Serve right away. Or refrigerate in a covered container until you’re ready to eat.

Make this dish your own by swapping out ingredients or adding other favorites.

• Instead of Israeli couscous, use your preferred short pasta like bowtie. (Cook according to package directions.)
• Use zucchini instead of cucumber.
• Replace cherry tomatoes with diced full-sized tomatoes or roasted red peppers.
• Instead of marinated artichoke hearts, use water-packed or hearts of palm.
• Replace Castelvetrano olives with any olive you like. Kalamata is especially nice!
• Instead of fresh garlic, use granulated garlic.
• Balsamic vinegar can be replaced with red wine vinegar.
• For an extra bump of protein, add roasted chickpeas cooked in the oven or air fryer.
• For more tangy flavor, crumble vegan feta cheese on top just before serving.

Israeli couscous salad pairs well with any of these dishes:

• Grilled Portobello mushrooms
• Grilled tofu with lemon & rosemary
• Vegetable sandwich with cashew cheese
• Vegan crab cakes

Keep leftovers in an airtight container in the refrigerator.

This salad keeps beautifully in the fridge. It will last for 3 to 5 days.

It’s a really convenient dish to have on hand when you want something fast and fresh.

Keep in mind that the oil and seasonings soak into the salad over time. After storing in the refrigerator, refresh it with a splash of oil, balsamic vinegar, and salt just before serving.

Because of the many fresh ingredients in this salad, I don’t recommend freezing it.

📖 Recipe

Israeli couscous salad with artichokes & olives

Author: Cadry Nelson

4.67 from 3 votes

This fresh Israeli couscous salad is loaded with flavor from artichokes, olives, basil, and garlic. It works as a side dish with baked tofu or roasted chickpeas. But it can also stand alone as a hot or cold lunch. Eat it right away while the Israeli couscous is hot, or put it in the refrigerator and have it cold.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4 people

Course: Salad

Cuisine: Mediterranean, Vegan

Keyword: pasta salad, potluck dish

Ingredients

• ▢ 1 ¼ cups water
• ▢ Pinch of salt
• ▢ 1 cup Israeli couscous also called pearl couscous
• ▢ ½ medium cucumber sliced and quartered
• ▢ ½ cup cherry tomatoes halved
• ▢ 1 green onion thinly sliced
• ▢ ½ cup marinated artichoke hearts chopped
• ▢ ¼ cup Castelvetrano olives* sliced
• ▢ 1 small garlic clove zested with Microplane zester or minced
• ▢ 1 handful basil roughly chopped (about ¼ cup)
• ▢ 1 ½ teaspoons balsamic vinegar
• ▢ 1 ½ 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 lower heat to a simmer for 8 to 10 minutes, stirring occasionally, until cooked al dente. Drain with a fine mesh sieve 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.

Watch how to make it

Notes

*Obviously pitted Castelvetrano olives are easier to slice.

I recommend the grilled variety of marinated artichoke hearts if you can find them.

Store leftovers in a covered container in the refrigerator. It will keep for 3 to 5 days. Because of the many fresh ingredients in the salad, I don’t recommend freezing it.

If you’re serving the salad cold after being in the refrigerator, taste and add another splash of balsamic vinegar, salt, and pepper, if necessary. The salad has a way of soaking up flavors. So it’s good to give it a little refresh before serving.

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Nutrition

Calories: 225kcal | Carbohydrates: 37g | Protein: 6g | Fat: 5g | Sodium: 238mg | Potassium: 162mg | Fiber: 3g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 11.5mg | Calcium: 25mg | Iron: 0.8mg

Content, recipe, and photos updated July 10, 2021. Originally posted August 24, 2017.