This Couscous Salad is loaded with veggies and is a great way to pack more nutrition and flavor in a bowl! Bright colors, and flavorful – it is a must-try salad!

Couscous Salad

With every salad I share on the blog, I want to write, “this is my favorite salad,” but it has become redundant because only my favorite salads make it to the blog – find all the salad recipes on the blog here. I am short of words to emphasize that this is such a delicious salad that you will be glad to try and might repeat often. I use Israeli Couscous and grated vegetables to make it. 

What is Israeli Couscous?

Israeli Couscous is made of wheat semolina and then dried to form pearl-like granules, which can then be boiled in water and used. It has a chewier, pasta-like-texture, which makes it a perfect base for salads.

How to cook Israeli Couscous?

Israeli Couscous can be cooked in boiling water, with salt and a little oil, so that the pearls are separated. I cook them in an Instant Pot under high pressure. 

Which veggies go well with this Couscous salad?

I have used carrots, beets, radish – root vegetables, which go great with this salad. I have tried finely sliced veggies too in this same salad, but grated veggies blend well with Couscous and provide crunch to this couscous salad. Moreover, veggies add fiber to this salad and are rich in vitamins and anti-oxidants.

Couscous Salad

How to make Couscous Salad?

Step-by-Step Instructions

Serves:

4

 

Ready In:

20-30 minutes

 

Diet: 

Vegan

Ingredients

  • For Cooking Couscous

  • 3/4 cup Israeli Couscous (pearled Couscous)

  • 3/4 cup Water

  • 1 teaspoon ghee/plant-based cooking oil

  • 1 teaspoon salt

  • For the Salad

  • 1 cup peeled and shredded Carrots

  • 1/4 cup peeled and shredded Radish

  • 1/2 cup peeled and shredded Beets

  • 1 tablespoon pumpkin seeds

  • 1 tablespoon olive oil

  • 1 teaspoon salt (per taste)

  • 1 teaspoon black pepper

  • 1 tablespoon lemon juice
  • 1 tablespoon yogurt (optional)

Step 1. To the Instant Pot, add Couscous, water, and ghee/oil. Put the Instant Pot in High-pressure mode for five minutes. When the pot beeps, quick release the pressure. Stovetop: For pressure cooker, one whistle should work fine. 2. For the stovetop pan, add double the water, and bring to a boil and take a spoon and check if couscous is done. Drain the remaining water.

    Step 2. Fluff the couscous pearls and transfer cooked pearls to a salad bowl.

    Step 3. Add all ingredients – veggies, pumpkin seeds, olive oil, lemon juice, yogurt(optional), salt, and pepper. Mix well and serve, preferably warm.

    .

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    Couscous Salad
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    Couscous Salad

    Couscous Salad loaded with veggies is a great way to pack more nutrition and flavor in a bowl! Bright colors, and flavorful - it is a must-try salad!
    Course Salad
    Cuisine American, Indian
    Keyword healthy recipes, healthy salads, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4 people
    Calories 199kcal

    Equipment

    • Instant Pot or Pressure Cooker

    Ingredients

    For cooking Couscous

    • 3/4 cup Israeli Couscous
    • 3/4 cup Water
    • 1 teaspoon ghee or plant-based cooking oil for Vegan
    • 1/2 teaspoon salt

    For the Salad

    • 1 cup Carrots peeled and shredded
    • 1/4 cup Radish peeled and shredded
    • 1/2 cup Beets peeled and shredded
    • 1 tablespoon pumpkin seeds
    • 1 tbsp olive oil extra virgin
    • 1/2 teaspoon salt per taste
    • 1 teaspoon black pepper per taste
    • 1 tablespoon lemon juice
    • 1 tablespoon yogurt optional

    Instructions

    • To the Instant Pot, add Couscous, water, and ghee/oil. Put the Instant Pot in High-pressure mode for five minutes. When the pot beeps, quick release the pressure. Stovetop: For pressure cooker, one whistle should work fine. 2. For stovetop pan, add double the water, and bring to a boil and take a spoon and check if couscous is done. Drain the remaining water.
    • Fluff the couscous pearls and transfer cooked pearls to a salad bowl.
    • Add all ingredients - veggies, pumpkin seeds, olive oil, lemon juice, salt, and pepper. Mix well and serve.
    • You may add yogurt before serving for a little creamy texture to the crunchy salad. It is highly optional.

    Nutrition

    Calories: 199kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 625mg | Potassium: 248mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5346IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
    Disclaimer: I use WP Recipe maker for Nutrition Value calculation and are the best estimates using the plugin. Please use your nutritional value calculator if you have one.

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