Israeli Couscous Salad

Another wonderful recipe from Ricardo ❤ So fresh and tasty, for cilantro lovers!


If cilantro tastes like soap to you, you can substitute it by another herbs, such as basil or parsley.

You can also add chickpeas or marinated tofu to stock up on protein!


Prep : 30 min

Cooking : 15 min

Total time : 45 min

Servings : 6


  • 160 g (3/4 cup) Israeli couscous

  • 4 tomatoes, seeded and diced

  • 4 Lebanese cucumbers, diced

  • 1 small red onion, finely chopped

  • 1 yellow pepper, seeded and diced

  • 1 carrot, finely chopped

  • 1/2 cup (25 g) cilantro, chopped

  • 45 ml (3 tablespoons) mint, chopped

  • 1/4 cup (60 mL) lemon juice

  • 45 ml (3 tablespoons) olive oil

  • 30 g (1/4 cup) roasted pine nuts (optional)

  • Salt & pepper


  1. In a pot of salted boiling water, cook the couscous for 15 minutes or until al dente. Drain and rinse under cold running water. Let rest for 10 minutes, then transfer to a large bowl.

  2. Add the remaining ingredients. Season with salt and pepper and toss to combine. Serve immediately.

Recipe by Ricardo :

Did you like this recipe? Do you know other recipes using Israeli couscous? Let me know in the comments below.