This easy Israeli couscous salad recipe with warm spices, lime juice, dried apricots, and pistachios is a flavorful side dish with no added oil. Make this tasty vegan recipe in less than 30 minutes!

Enjoy this simple side dish with vegan fesenjan, stuffed portobello mushrooms, stuffed sweet potatoes, or lentils with tamarind sauce for satisfying meals filled with variety. Or serve it as a main course for a light meal in minutes.
Table of Contents
Why You'll Love This Recipe
✔ Simple ingredients make a hearty salad, or light main dish served warm or at room temperature.
✔ Wholesome vegan ingredients made without oil using lime juice, fresh mint, and spices to carry the favor.
✔ Quickly adapt this Israeli couscous recipe using rice, quinoa, or smaller, traditional Moroccan couscous.
Ingredients, Notes, and Substitutions
Israeli Couscous. Israeli or pearl couscous is a pasta made from wheat flour shaped like small pearls. That's why you'll sometimes see it called pearled couscous (you'll also find it as giant couscous). Regular couscous, which you mix with boiling water, is made with semolina flour. In addition to being bigger, Israeli couscous has a chewy texture and a nutty flavor.
Dried apricots. Dried fruit adds a subtle sweetness and keeps with the Middle Eastern flare of this easy recipe. Substitute with any dried fruit you like or a combination.
Pistachios. Crunchy nuts are always a winner, and tossing a few shelled, unsalted pistachios is satisfying! You can also use pepitas, sunflower seeds, or chopped walnuts.
Fresh mint. Mint or other fresh herbs, add crispy, bright flavors. Fresh parsley, curly or flatleaf, is the best substitute.
Lime juice and zest. Lime juice is slightly sweeter, although you can easily substitute lemon juice or combine lime juice and lemon zest.
Cinnamon. I used a cinnamon stick to season the couscous during the cooking process. If you want a more robust cinnamon flavor, use ½ a teaspoon of ground cinnamon.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Instructions and Pro Tips
Check out the video in the recipe card for step-by-step instructions.
Step 1: Start by heating a medium saucepan to medium heat and sauté the garlic for 30 seconds. Toast the couscous along with the spices and lime zest. It takes a minute of constant stirring to turn golden brown, bringing out the slightly nutty flavor.
How to make perfect Israeli pearl couscous
Generally, the rule for cooking Israeli couscous is 1 cup of dry couscous to 1 ½ cups of water. We use 2 cups of couscous with 3 cups of water, then add the lime juice after cooking. It's a good idea to consult the package directions because some Israeli pearl couscous brands can vary.
Pro tip: Keep the couscous simmering somewhere between medium and medium-high heat. It takes about 10 minutes for the liquid to absorb.
Step 2: Once the couscous is done, transfer it to a large bowl and add the apricots, pistachios, lime juice, and chopped mint. Taste and add salt or black pepper if desired.
Serving Suggestions
The next time you are faced with a pasta salad decision, remember pearl couscous salad IS a pasta salad. And this one is darned easy and can safely be left on the table for hours. And this easy side dish goes with various mains, or you can serve it with pita bread or a cozy soup.
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Frequently Asked Questions
Israeli (pearl) couscous can be found as a whole grain product or made with wheat flour that is more highly processed. Look for packages that specifically designate whole grain or whole wheat. You'll notice that whole wheat couscous is slightly darker than that made from more processed wheat flour. The cooking time may vary, so consult the package directions.
Regular Israeli couscous is made from wheat, so it is not gluten-free. Recently, a few gluten-free varieties have been made available in some grocery stores. Or you can substitute quinoa or sorghum, the best substitute for pearl couscous.
Store the leftover salad in an airtight container for 3-4 days. Let it warm to room temperature and toss it with lime or lemon juice before serving.
More Vegan Pasta Salads
Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.
If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!
👩🏻🍳 Recipe
Easy Israeli Couscous Salad
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Ingredients
- 3 cloves garlic - minced or pressed
- 2 cups Israeli couscous - pearl couscous
- 1 medium cinnamon stick
- 1 teaspoon ground cumin
- ¼ teaspoon ground cardamom
- 2 medium limes - zest of 1
- 3 cups water
- ¼ cup mint - chopped
- ½ cup dried apricots - diced
- ½ cup pistachios - shelled
- Salt and pepper to taste
Instructions
- Heat a medium saucepan to medium heat, then add the garlic. Stir it for 30 seconds, then add the couscous, cinnamon stick, cumin, cardamom, and lime zest.
- Before adding the water, stir the couscous for about a minute to toast it.
- Bring the water to a simmer, cover the pot, and cook the couscous for 10 minutes until the water is absorbed.
- Stir the couscous, then add the lime juice, mint, apricots, and pistachios.
- Add salt and black pepper to taste and serve warm or at room temperature.
Video
Notes
- Store the leftover salad in an airtight container for 3-4 days. Let it warm to room temperature and toss it with lime or lemon juice before serving.
- Consult the package directions to ensure the proper ratio of couscous to water for your particular brand. You may need to make an adjustment if you use whole wheat couscous instead of 'regular' pearl couscous.
- Israeli (pearl) couscous is not gluten-free. You can find gluten-free couscous or substitute quinoa (1 cup) or sorghum in some grocery stores.
Nutrition
Nutritional information is an estimation only.
Rant
Sooo good! This is a favourite in my household and we have made it several times already.
Denise
Yahoo! I'm glad to hear you enjoy this one. It's one we really like. I make it up for lunches and it's such a treat. Thanks again for your comments.