Fresh Israeli Couscous Salad
Get ready for some major “quick & easy” lunch bowl inspiration! This fresh Israeli couscous salad comes from Cara Cifelli’s cookbook Vegan Buddha Bowls. It’s a great option to meal prep for easy weekday lunches.
In just 30 minutes, you can prepare a big batch of this Mediterranean salad that will feed you throughout the week. It’s packed with veggies and fresh herbs, flavored with a simple homemade vinaigrette and topped with buttery avocado. Yum.
Today we’re teaching you how it’s done! Shall we?
Super-Easy Meal Prep
This fresh couscous bowl is the perfect recipe to batch cook on Sundays. If you’re hankering for another delicious recipe like this, make sure to check out this meal prep couscous bowl with veggies)!
If you’re someone who struggles with having little time to make your daily meals, then I definitely give meal prep a try! It will take you one to two hours once or twice a week, but it will save you so much time! Trust me, taking the guessing element out of your eating routine will be a complete game-changer.
If you’re having doubts about having the same meal several times a week, then be comforted by the fact that you can easily switch the meals. All you need to do is make a few changes. You can use the couscous as a filling for a quick lunch burrito if you chop up some cilantro, slice some tomatoes, beans, and a few spoons of guacamole. Or turn it into a more Moroccan inspired dish if you add roasted sweet potatoes and some raisins along with a simple tahini sauce.
Keep in mind that this simple vinaigrette makes a large amount so you can save it for other salads later in the week as well.
Should I Cook Regular Couscous or Israeli Couscous?
Israeli couscous is very different in texture than the traditional Moroccan couscous as the grains are much larger. You can use whichever you have on hand or the one you like better. The Israeli variety tends to clump up less, making the bowl look more pleasing.
About The Cookbook
This Vegan Buddha Bowls cookbook is such a gem! Perfect for those days when you might be feeling a bit uninspired. This easy vegan bowl might spark your creativity. You’ll find amazing recipes like tropical poke bowls, “cheezy” butternut & pesto pasta or delicious Mexican bowl. You’ll love having this gorgeous resource in your kitchen!
Cara Cifelli is a holistic health coach with a passion for delicious plant-based food. She shares amazing recipes on her blog Cara’s Kitchen and spreads the healing vegan food message on her Instagram account.
Looking for More Fresh & Easy Recipes?
If you make this Vegan Couscous Bowl recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Fresh Israeli Couscous Salad
Ingredients
Couscous
- 2 tablespoons olive oil, or avocado oil
- 3 cups dried Israeli Couscous
- 4½ cups warm water, about 110° F
Simple Vinaigrette
- ⅓ cup red wine vinegar
- 3 cloves garlic, minced
- 3 tablespoons pure maple syrup
- 1 cup olive oil
- salt, to taste
- black pepper, to taste
Salad
- 10 ounces sugar snap peas
- 2 cups frozen sweet peas
- 1 cup radish, thinly sliced
- 1½ cup fresh herbs, tightly packed and finely chopped (I recommend a mix of at least two of the following, but up to all four: cilantro, mint, dill or parsley )
- ½ cup red onion, finely diced
- 2 green onions, chopped
- 1 tablespoon garlic powder
- 8 cups baby spinach leaves
- 2 avocados, cubed
- salt, to taste
- black pepper, to taste
Garnishes
- lemon wedges, optional
- hemp seeds, optional
Instructions
- Make the couscous: In a medium-sized saucepan, heat the avocado oil over medium heat. Once hot, add the couscous and stir for 30 seconds. Then, add the warm water and salt and bring to a boil. Cover, lower the heat to medium and cook until all the water is absorbed about 12 minutes. Drain and rinse with cool water, then set aside.
- Meanwhile, make the vinaigrette: In a small bowl, combine the vinegar, garlic and maple syrup, then slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. Set aside.
- In a medium-sized bowl, create an ice bath with ice cubes and cold water and set aside. Bring a medium-sized pot of water to a boil. Add the snap peas to the boiling water and boil for 3 minutes, then transfer to the ice bath to stop the cooking.
- Defrost the sweet peas according to their package directions.
- In a large bowl, combine the radish, fresh herbs, red onion, green onions, garlic powder, sweet peas, sugar snap peas, and cooked couscous. Add three-quarters of the dressing and mix well.
- To serve, divide the spinach equally among 4 serving bowls and drizzle each with some of the remaining dressing. Add a layer of the couscous mixture. Divide the avocado among the bowls, season with salt and pepper to taste, garnish with lemon wedges and hemp seeds and serve.
Notes
Nutrition
Vegan Israeli Couscous Salad recipe and photos reprinted with permission from Vegan Buddha Bowls by Cara Carin Cifelli, Page Street Publishing, Copyright 2020. Photo credit: Jackie Sobon.
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Leave a Comment
Love the simple vinaigrette u had in ur Fresh Israeli Couscous Salad recipe. Much mahalo for sharing ur recipe
My first time cooking with israeli couscous…it’s AWESOME!
I would have never come up with this combination of flavors but it really works! So healthy and delicious!
First time trying couscous! I don’t know what I was expecting, but I loved it! I added less fresh herbs (dill and chives are my fav) and less radish, but I added more sugar snap peas and red onion. Refreshing, light and so YUMMY! I’m keeping this in mind for my next potluck 😀
I loooove israeli couscous and this combo is perfect!
This was delicious and very refreshing on a warm summer night.