Go Back
+ servings
Bowl on table with couscous salad.
Print Recipe
4.67 from 3 votes

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.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Salad
Cuisine: Mediterranean, Vegan
Keyword: pasta salad, potluck dish
Servings: 4 people
Calories: 225kcal
Author: Cadry Nelson


  • 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


  • 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.



*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.


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