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    Israeli couscous salad with olives & artichokes

    Published: Jul 10, 2021 · Modified: Jul 10, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    Text overlay: Israeli couscous salad. Overhead bowl of couscous salad.

    Israeli couscous salad is a Mediterranean style dish, loaded with artichoke hearts, olives, cherry tomatoes, and fresh basil. Perfect for picnics, potlucks, and meal planning!

    Israeli couscous salad in blue bowl by spoon.

    Israeli couscous 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? (The grilled variety of jarred artichoke hearts are especially good here.)

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

    For those of us who opt for barley over quinoa and pappardelle over angel hair, Israeli-style couscous is for those who prefer something on the chewy side.

    Israeli couscous takes only 8 to 10 minutes to cook. Then it can be seasoned and tossed with vegetables. Serve it hot or cold, as a summer side dish or a standalone lunch.

    How to make it

    Cherry tomatoes, cucumbers, olives, artichoke hearts, dried couscous, garlic, onions, vinegar, salt, and oil on table.

    Here’s what you will need.

    Israeli couscous in pot on stove.

    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.

    Glass bowl with basil, cherry tomatoes, couscous, and cucumbers.

    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.

    Close-up blue bowl with pasta salad.

    Make it your own

    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.

    What to serve with it

    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

    How to store leftovers

    Keep leftovers in a covered container in the refrigerator. It will last for 3 to 5 days.

    This salad keeps beautifully in the refrigerator. 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.

    Overhead bowl of Israeli couscous salad on table.

    Bowl on table with couscous salad.

    Israeli couscous salad with artichokes & olives

    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.
    4.67 from 3 votes
    Print Pin Rate
    Course: Salad
    Cuisine: Mediterranean, Vegan
    Keyword: pasta salad, potluck dish
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 22 minutes
    Servings: 4 people
    Calories: 225kcal
    Author: Cadry Nelson

    Ingredients

    • 1 ¼ cups water
    • Pinch 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.

    Video

    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.

    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
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

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

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Shell

      August 29, 2017 at 9:00 am

      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.

      Reply
      • Cadry

        August 29, 2017 at 9:36 am

        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?

        Reply
        • Shell

          August 29, 2017 at 3:55 pm

          No olives. Ever. I’m scared.

          Reply
          • Cadry

            August 29, 2017 at 3:57 pm

            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.

            Reply
    2. Erica Corbin

      December 12, 2017 at 2:40 pm

      5 stars
      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!

      Reply
      • Cadry

        December 14, 2017 at 12:29 pm

        I am so glad to hear that, Erica! Thank you for letting me know.

        Reply
    3. Kathrynne

      September 15, 2018 at 7:33 pm

      4 stars
      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!

      Reply
      • Cadry

        September 21, 2018 at 4:16 pm

        I’m so glad to hear that it was a hit, Kathrynne! Roasted red peppers sound like a tasty substitution.

        Reply

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