March 5, 2012

Israeli couscous greek salad

This Israeli couscous Greek salad is a melting pot of flavors in a light, delicious side dish.
Israeli couscous greek salad

So couscous is known as the national dish of Morocco, but make the little pasta balls a bit bigger and then it gets labeled as “Israeli”, throw the elements of a Greek salad into it and you’ve got one hell of a melting pot on your plate.

I’ve never been to Israel, although half of my father’s family is supposedly from that general vicinity (we legitimately don’t know half his ancestry), but I have been to Morocco and Greece. This salad is like the love child of those two countries.

Couscous greek salad

I think it’s far better to think of the delicious couscous than the memories of the Moroccan army boarding our tour bus with assault rifles slung over their shoulders as we crossed the Spanish border into their country or, the absolutely filthy streets of casablanca where litter was literally flying through the air in the wind and best yet, the foreign meat that we all ate at what I can only describe as Morocco’s version of Medieval Times that turned out to be camel (tastes like a fatty version of veal FYI).

Pearl couscous greek salad

I don’t have nearly as exciting memories of Greece, just that it was insanely hot (we climbed the steps to the Parthenon in 110 degree weather) and that I ate an insane amount of Greek salads in the span of 10 days. I don’t think the taste of raw onions left my mouth until about a week after I got home.

That’s the thing about Greek salads, love every single bit of them except the raw onion part. How are you supposed to enjoy the delicious moussaka, pastichio or spanakopita when you could knock someone out with the smell of your breath?

I didn’t want Morocco to be all “dude what’s with your breath?” to Greece for this one so, Greece went in the oven to be tamed.

Israeli couscous greek salad2

25 minutes later and it was one big party in the multicultural salad bowl. Full of flavor and sans assault rifles, what more could you ask for?

Serves 3-4     adjust servings

Israeli Couscous Greek Salad

Cook Time 25 min Prep Time
Preparation 10 min Cook Time
Total Time 35 mins Total Time

This Israeli couscous Greek salad is a melting pot of flavors in a light, delicious side dish.

Israeli couscous greek salad
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Ingredients

  • 2 cups cooked Israeli couscous
  • 1 pint grape tomatoes, halved
  • 1 medium red onion, sliced
  • juice of 1 lemon
  • 3 1/2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh mint, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon coriander
  • 1/3 cup crumbled feta
  • salt & pepper

Instructions

  1. Preheat oven to 400 degrees. Grease a baking sheet.
  2. Toss tomatoes and onions with 2 tablespoons of the olive oil and salt & pepper in a medium bowl. Spread on baking sheet and roast for 25 minutes, tossing occasionally.
  3. While tomatoes & onions roast, combine couscous, herbs and spices in a medium bowl.
  4. In a separate small bowl, whisk together lemon juice and remaining olive oil.
  5. Once tomatoes & onions are roasted, combine with couscous and herbs.
  6. Season with salt & pepper to taste.
  7. Pour dressing over salad and toss to combine.
  8. Lastly, fold in feta crumbles.
  9. Adjust seasoning to taste and garnish with extra basil or mint if desired.

*Also, I have to say a HUGE thank you to Kat for my awesome new header and for putting up with my 500 million font change requests. Hope you guys like it as much as I do!

46 Comments

  1. Jess

    This is on my list of grains to try (along with barley) – I’ve made regular couscous a million times but the Israeli version I’ve never given a go for some reason. This looks DELISH!!

    Reply ↓
  2. Sally @ Spontaneous Hausfrau

    This just looks perfect and delicious! I love Israeli couscous at least 10 times more than the other stuff. It’s all doughy and right there in your face and no doubt perfect with the flavors of this salad.

    But, I’ve made a note to myself to not eat any foreign meat on a stick in other countries. Should that occasion ever arise.

    Reply ↓
    1. Running to the Kitchen Post author

      Funny you say that b/c we’re planning a trip to Greece this summer and all my husband keeps talking about it the souvlaki in the streets from food carts that he remembers eating as a kid when they would visit (his family is from there). All I can equate that to is the dirty water dog carts in NYC…ew.

      Reply ↓
  4. Julia {The Roasted Root}

    Mmmm, gorgeous salad. I’ve never used Israli couscous…it looks like it has wonderful texture. I like how simple, easy and healthful this salad looks…I’d want to eat a huge bowl of it after a bike ride (or any time, really). Thanks for the awesome idea (and beautful presentation as always)!

    Reply ↓
  7. Julie @ Table for Two

    this looks so different from anything I’ve ever seen before! I love it. I love the flavors you added into this. Looks super healthy and filling too :) great job with this one! pretty colors throughout the dish make it easier to eat with your eyes first haha

    Reply ↓
    1. Running to the Kitchen Post author

      have you tried israeli couscous? I only ask b/c it’s very different than normal couscous (which I’m not a huge fan of either). But that being said, this would be awesome with quinoa or millet as someone else suggested!

      Reply ↓
  15. Amanda

    The new header looks great! Greece is at the top of my travel list…it just looks so insanely pretty there. I hear you on the raw onions too – good idea to roast them. :)

    Reply ↓
  20. Lara

    Yum! This does look good. I net it’s even better the day after you make it! Is your dad partly Palestinian, by any chance? That’s a whole other thing, food-wise. A whole other fabulously delicious thing! I loooove Palestinian food. I married into Palestinian food, actually, so we get to eat it a lot here.

    Reply ↓
    1. Running to the Kitchen Post author

      We think partly Syrian. I don’t think I’ve ever really had Palestinian food but considering I eat and like pretty much everything, I’m sure it’s delicious!

      Reply ↓
    1. Running to the Kitchen Post author

      I bet it would be awesome with millet. That’s actually my favorite grain!

      Reply ↓
    1. Running to the Kitchen Post author

      definitely. I think Israeli couscous technically IS pasta. You could use ditalini pasta and it would almost be the same size!

      Reply ↓
  28. Deanna

    The only way I like the non-Israeli couscous is fried. Then its delicious. Other than that, I am all about the Israeli couscous. Your salad looks fantastic, but anything with feta has my name all over it.

    Reply ↓
  30. Alexis @ Hummusapien

    This looks wonderful! I went to Israel two summers ago and had the freshest, most AMAZING food… Never had israeli cous cous though! I would love to go to Greece, too. Large amounts of hummus and greek salad would definitley have to be consumed at every meal.

    Reply ↓
  31. vanessa

    Sounds great but why not make it vegan – those poor sheep suffer for that feta cheese of yours – and use vegan alternatives; there are plenty of excellent vegan cheeses on the market.

    Reply ↓
  32. Joanna

    I made this for dinner tonight and WOW! I added a chopped cucumber, some chopped kalamata olives, fresh parsley, chicken cooked in lemon, salt and pepper (protein for us carnivore lovers), and a little bit of pignoli nuts for crunch and MY TASTEBUDS ARE VERRRRYY VERRYY HAPPY right now!! Thank you for the inspiration! Your blog is FABULOUS!

    Reply ↓
    1. Running to the Kitchen Post author

      I love how you made it into a meal with the chicken. And kalamatas are SUCH a good idea! Definitely stealing that next time ;) Glad you liked it!

      Reply ↓

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