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Israeli Couscous Salad

Need and easy side or quick meal? This recipe is the one for you! It's tasty and fresh and comes together very quickly.

Serves: 1-2 depending on portion size and if you add anything - easy to double

You'll need

  • 3/4 cup Israeli couscous (uncooked)

  • 1/2 teaspoon dried rosemary

  • 1 persian cucumber (about 1/2 cup)

  • 2 large radishes (about 1/2 cup)

  • 2 tablespoons fresh dill

  • 1/3 cup feta cheese

  • avocado oil

  • 1 tablespoon red wine vinegar

  • 1 teaspoon lemon zest

  • 1 teaspoon fresh lemon juice

  • salt and pepper and red chili flakes


  1. Start by slicing the radishes and cucumber and chopping the dill.

  2. Heat a tablespoon of avocado oil in a pan over medium heat, add the couscous and rosemary then toss to coat in avocado oil. Toast for a few minutes until lightly golden. Add in 1/2 a cup of water and let that soak in, then add another 1/4 cup and let that soak in as well. Remove from heat and let it sit covered for a couple minutes.

  3. Add the couscous to a bowl large enough to toss, add in the radish, dill, cucumber, and feta then toss.

  4. Add a tablespoon of avocado oil, red wine vinegar, lemon zest, lemon juice to a small bowl. Next add in salt, pepper, and red chili flakes to taste. Mix it up and pour over the couscous. Toss it all together and enjoy!


This is such an easy meal to throw together which is why I love it. To make it more substantial you can top it with chicken, shrimp, or salmon! To keep it vegetarian throw in some chickpeas.

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