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Close up of an Israeli couscous veggie salad in a white bowl with a fresh basil sprig on top.
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Israeli Couscous Veggie Salad

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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Yield: 4 servings

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

  • The couscous should be prepared according to package directions to yield about 2 cups. Let cool.
  • Meanwhile, chop veggies and basil and place in a medium bowl.
  • 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.
  • Add couscous to bowl with veggies and stir to mix. Pour dressing over salad and stir to combine. Serve it up!

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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

Serving: 1serving | Calories: 187kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 150mg | Fiber: 2g | Sugar: 3g
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