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Israeli Couscous Salad

Israeli Couscous Salad

Prep time 30 min
Serves 4–6

Try this simple but delicious vegan couscous salad recipe. Only requires a few ingredients. 

This recipe is featured in our Home Tried Recipe book


1 cup Israeli couscous (to cook needs water and salt)
Optional extras (a handful of each)
fresh coriander
fresh parsley
red onion
slivered almonds
sun-dried tomatoes

Dressing / Sauce:

3 Tablespoons oil
1 teaspoon all-purpose seasoning
1 teaspoon vinegar
pepper, to taste

  1. Heat the oil over a medium high heat in a large saucepan.
  2. Cook the couscous, stirring frequently, until golden (approximately 4–5 minutes).
  3. Add 2 cups of water and salt and bring to boil. Reduce heat to medium low. Cover and simmer until the couscous is just tender and the liquid is absorbed (approximately 9–10 minutes). Set aside and cool slightly.
  4. Mix the optional extras together in a bowl.
  5. Make the dressing. Whisk oil, vinegar, all-purpose seasoning and pepper in small bowl until smooth.
  6. Add couscous and dressing. Toss until all ingredients are coated and serve.