This bright, fresh Israeli couscous veggie salad features cucumbers, tomatoes, bell pepper, basil and an easy mustard vinaigrette for a delicious, healthy side dish!

My mom has made this Israeli couscous veggie salad for years and it’s one of my favorite summer sides.

It’s light, it's fresh and it goes with everything!

(Check out my healthy summer salads if you are like me and want to eat all the light and fresh things all season long!)

This salad can pair with chicken, pork, fish, steaks, burgers, BBQ, pretty much anything!

The Israeli couscous we're using here gives the salad a really good texture and helps it hold up to the lemony-mustard dressing.

It's also my favorite kind of couscous. I love how big and juice each little couscous ball is. Such a fun food.

I also love the brightness of the fresh summer veggies here - cucumber, tomato and basil. Such a good combo.

The dressing here is easy peasy, too. Just mix everything in a jar and shake it up. Done!

Cause summer food should be simple, right?

This couscous salad is great for a dinner side dish but also travels well for picnics or potlucks or pool nights.

I bring some of this and a veggie burger or rotisserie chicken to the pool and we can stay and splash a little longer. (See my other pool night dinners for more ideas.)

It's also good for entertaining since you can prep everything ahead.

(You'll just save chopping the basil and adding the dressing until you're ready to serve. There are notes in the recipe card, too.)

Last thing, what to do with any leftovers.

Leftover couscous veggie salad can be stored in a covered container in the refrigerator. It'll keep for up to 3-4 days. (Note that the basil can get a little browned after the first couple of days.)

Give it a good stir and dig in. It makes an excellent addition to any lunch!

I hope you give this a try soon and that it becomes one of your family favorites, too.

Enjoy!

XO,

Kathryn

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Yield: 4 servings

Israeli Couscous Veggie Salad

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This bright, fresh Israeli couscous veggie salad features cucumbers, tomatoes, bell pepper, basil and an easy mustard vinaigrette for a delicious, healthy side dish!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the salad:

• 2 cups cooked Israeli couscous
• 1 cup cucumber, peeled and chopped
• 1 medium tomato, seeded and chopped
• ½ red bell pepper, seeded and chopped
• 2 green onions, chopped
• ¼ cup chopped fresh basil (or more!)

For the dressing:

• ¼ cup freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• salt and pepper, to taste

Instructions

1. The couscous should be prepared according to package directions to yield about 2 cups. Let cool.
2. Meanwhile, chop veggies and basil and place in a medium bowl.
3. Combine lemon juice, Dijon mustard and olive oil in a small jar and shake well to combine. Season with a healthy pinch of salt and pepper.
4. Add couscous to bowl with veggies and stir to mix. Pour dressing over salad and stir to combine. Serve it up!

Notes

Make ahead notes: Prepare as above, but wait to chop and add the basil and mix in the dressing until you’re ready to serve to keep everything fresh and bright.

Leftovers: Leftovers will keep in a covered container in the refrigerator for up to 3-4 days. (Note that the basil might start to brown a bit.) Stir well and serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 187Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 150mgCarbohydrates: 26gFiber: 2gSugar: 3gProtein: 5g