This salad is the perfect accompaniment for your next backyard burger barbecue! It’s loaded with veggies and tossed in a light, fresh lemon basil vinaigrette.
Perfect for meal prep to get you through the busy work week, this salad is healthy, simple and bursting with summer flavors.
What is Israeli couscous? Is it different than regular couscous?
Although couscous resembles a grain, it’s actually pasta! And it’s made from semolina flour.
Regular couscous and Israeli couscous (also called pearl couscous) differ in their size. Couscous is very small pieces of pasta; smaller than a grain of rice. While Israeli couscous is larger; the size of small pearls.
Israeli couscous is also toasted giving it a little chewier texture and a more nutty flavor.
This dish would be delicious with whatever couscous you choose, but I love the texture of the Israeli couscous with the sliced veggies in the salad!
Can I use a different kind of pasta instead?
Of course! You can use whatever pasta you have on hand. I would recommend a smaller kind of pasta, like bow tie or penne. But I could even see a spaghetti or linguine noodle being delicious in the salad too.
I do not discriminate against any kind of pasta. You can’t go wrong with noodles!
Can I make this salad ahead of time?
Yes! Like most pasta salads, the savory flavors of this dish only get better with time which makes it perfect for meal prep!
I like to toss the salad with half the dressing initially, then divide it between 8 mason jars. Then I add a splash of dressing to the salad each morning when I pack my lunch for the day.
It keeps the flavor fresh, without getting everything too soggy. Ain’t nobody got time for a soggy salad.Print
This easy Greek salad is loaded with Israeli or large pearl couscous and tons of veggies. The perfect cold side salad for your next backyard barbecue!
- 2 cups large pearl couscous
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 can artichoke hearts, quartered
- 1 cup pitted green olives
- 8 oz. feta cheese, crumbled or chopped
- 3/4 cup olive oil
- juice of 2 lemons
- zest of 1 lemon
- 1/4 cup fresh basil leaves
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1 clove garlic
- Kosher salt
- fresh cracked pepper
- Cook couscous according to package directions. Toss in olive oil and place in the fridge while you prep the other ingredients.
- Add all dressing ingredients to a food processor. Process until everything is well minced and dressing is emulsified.
- In a large bowl combine remaining salad ingredients, cooked couscous and dressing. Toss to coat and serve!
If you’re planning to enjoy this salad for lunches over the coming week, just add half the dressing intially. Then add a splash of dressing just before eating or when packing your lunch. This will keep the flavors fresh!
Keywords: pasta, salad, side dish, easy, simple, quick, healthy, vegetarian, recipe