Israeli Couscous Salad with Cherry Tomato Dressing
This Israeli couscous salad is incredibly colorful and delicious. Filled with textures and flavor, it's the perfect good-for-you make-ahead salad for picnics, potlucks, and lunch boxes.
1cupIsraeli couscous,also called pearl couscous, or p'titim (see note for substitutions)
1 ¾cupswater
¼cupKalamata black olives, pitted and chopped
½cupdiced cucumber
¼cupchopped fresh flat-leaf parsley
2large handfuls arugula
Instructions
To broil the cherry tomatoes: Set a rack in the upper third of the oven, then preheat to broil. Line a baking sheet with aluminum foil.
Halve the cherry tomatoes and place in a mixing bowl. Add the olive oil, sea salt, and black pepper and mix to coat the tomatoes with the oil. Spread on a single layer over the baking sheet. Tuck the unpeeled garlic clove under some of the tomatoes to prevent it from burning, then broil for 10 to 12 minutes, or until the tomatoes have shrunk in size and are slightly blackened around the edges.
To make the cherry tomato dressing: Once the roasted cherry tomatoes are completely cool, place half the tomatoes, the peeled garlic clove (its flesh should be very soft now), and all the remaining dressing ingredients in a tall measuring cup. Puree with a hand blender until you reach a smooth consistency. (You can also make the dressing using a blender or mini food processor). Set aside.
To make the Israeli couscous salad: In a dry nonstick skillet set over medium heat, add the Israeli couscous and stir until the beads are toasted and golden brown, about 5 minutes. Add the water. Reduce the heat to low, cover, and simmer for about 10 minutes, or until the couscous is al dente (soft with a bite).Note: You might need to use more or less water, depending on the brand of Israeli couscous you’re using. Please refer to the manufacturer instructions. If you taste the couscous and you feel it’s done but some water remains in the pan, drain it. Let the cooked Israeli couscous cool completely. (You can speed up the process by spreading the cooked couscous over a baking sheet to cool.)
In a large mixing bowl, toss together the cooked and cooled couscous, black olives, and diced cucumber together. Add a few tablespoons of dressing and toss to distribute the dressing evenly. Add the reserved broiled cherry tomatoes and parsley and toss to combine. Taste, adjust seasoning, and add more dressing if needed.
SERVING: If you serve the Israeli couscous salad immediately, add the arugula and toss to combine. Drizzle with extra dressing and serve.
STORAGE: If you're making the Israeli couscous salad ahead of time, hold off on the arugula and store the salad in an airtight container. Refrigerate for up to 3 days.For the best flavor, bring the salad back to room temperature at least 1 hour before serving. Then toss in the arugula along with an extra drizzle of cherry tomato dressing. Adjust the seasoning to taste and serve.
MEAL-PREP TIPS: If you’re meal prepping this Israeli couscous salad, prepare it without the arugula then divide it between individual containers. Add an extra drizzle of cherry tomato dressing over each serving, then top with a large pinch of (undressed) arugula. Close each container and refrigerate for up to 3 days.
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