Israeli couscous salad with olives & artichokes

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?

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

In this post:

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.

Israeli couscous: 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.

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.