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Super-Fresh Couscous Bowl | World of Vegan | #bowl #buddah #couscous #fresh #recipe #vegan

Fresh Israeli Couscous Salad

  • Author: Cara Cifelli
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Salad, Side Dish
  • Cuisine: Middle Eastern


If the classic macaroni salad had a bougie relative, it would be this "Kiss Kiss Couscous" salad. Israeli couscous is pretty much the same thing as a macaroni noodle but shaped like a teeny tiny ball. When paired with sweet and crunchy sugar snap peas, green peas and radish, then mixed with an assortment of fresh herbs, then coated with a simple yet vibrant vinaigrette and finished with avocado, hemp seeds, and lemon wedges, it’s an elevated and fancy-ass version. You can’t help but raise a pinkie when eating. Fresh couscous bowl for the win!




  • 2 tablespoons of olive oil (or avocado oil)
  • 3 cups of dried Israeli Couscous
  • 4 1/2 cups of warm water (about 110° F)

Simple Vinaigrette

  • 1/3 cup of red wine vinegar
  • 3 cloves of garlic (minced)
  • 3 tablespoons of pure maple syrup
  • 1 cup of olive oil
  • salt (to taste)
  • black pepper (to taste)


  • 10 ounces of sugar snap peas
  • 2 cups of frozen sweet peas
  • 1 cup of radish (thinly sliced)
  • 1 1/2 cup of 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) )
  • 1/2 cup of red onion (finely diced)
  • 2 green onions (chopped)
  • 1 tablespoon of garlic powder
  • 8 cups of baby spinach leaves
  • 2 avocados (cubed)
  • salt (to taste)
  • black pepper (to taste)


  • lemon wedges (optional)
  • hemp seeds (optional)


  1. 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.

  2. 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.

  3. 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.

  4. Defrost the sweet peas according to their package directions. 

  5. 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.

  6. 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.


If making ahead of time, mix everything together as directed, except the avocado, which should be added just before serving, and store in an airtight container in the fridge for up to a week.

For additional crunch, add some dry toasted slivered almonds.