This Israeli couscous salad is loaded up with grilled vegetables, herbs and a lemony dressing. It's easy to make and easy to adapt depending on what you have. It's also perfect to make ahead, can be a side or light meal, so great for summer entertaining, picnics or any excuse.
![This Israeli couscous salad is loaded up with grilled vegetables, herbs and a lemony dressing. It's easy to make and easy to adapt depending on what you have. It's also perfect to make ahead, can be a side or light meal, so great for summer entertaining, picnics or any excuse. bowl of Israeli couscous salad with grilled vegetables with herbs below bowl and spoon in back of bowl](jpg/israeli-couscous-salad-with-grilled-vegetables-photo.jpg)
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Pasta salads are a popular choice at potlucks in the summer, though I have to say they are often not my favorite. Some I find too heavy on the mayo, or just a bit too plain. And don't get me started on if they are left out too long.
While this isn't necessarily a dish just to add to a potluck table, it would certainly work well, just as it would for picnics, to take for lunch or eat as a side for any meal. It has a bright lemon and herb dressing, lots of veggie additions and is easy to change up as suits, too.
![This Israeli couscous salad is loaded up with grilled vegetables, herbs and a lemony dressing. It's easy to make and easy to adapt depending on what you have. It's also perfect to make ahead, can be a side or light meal, so great for summer entertaining, picnics or any excuse. Israeli couscous salad with grilled vegetables with lemon above bowl](https://www.carolinescooking.com/wp-content/uploads/2022/06/Israeli-couscous-salad-with-grilled-vegetables-ohead-pic.jpg)
What is Israeli couscous?
Israeli couscous, also known as giant or pearl couscous are kind of like a large version of couscous, or a small pasta, made with semolina flour. Technically, there are slight differences between the different names, though you can for the most part use them interchangeably.
Israeli couscous is typically toasted, not quite as much as fregola but still a little to give some more flavor. The name apparently comes from when it was created in Israel during a time of food rationing. The government asked a manufacturer to create a wheat product to replace rice. Pearl couscous can be even bigger, especially the Lebanese version, but the name can be used for the Israeli couscous size, too.
What they all have in common, though, is they can take on flavor and be pretty versatile. You can use it as a simple side in itself, make it into salads like this and my fruit, herb and feta Israeli couscous salad or add it to soups and stews.
![slices of grilled vegetables and corn cob for Israeli couscous salad with grilled vegetables slices of grilled zucchini, chunk of pepper and corn cob](https://www.carolinescooking.com/wp-content/uploads/2022/06/grilled-veg-Israeli-couscous-salad-with-grilled-vegetables.jpg)
Ways to adapt this salad
You can pretty much use any vegetables in this dish, but I find the mix of colors and flavors I have used here works well. It's easier to cook the vegetables in larger pieces and then chop them after cooking to mix through with the couscous.
If you can't grill outside, then you can also use a grill pan inside, and the corn could then be boiled instead. However if you can grill, I really recommend it for the great flavor it adds. Plus it's really quick and easy. I don't always add tomatoes, but they go add a lovely extra burst of flavor and texture.
Other things you could add to this include:
- Other grilled vegetables such as asparagus, mushrooms, eggplant or fava beans (cooked in the pods)
- Jarred/preserved vegetables like sun dried tomatoes, olives or artichokes
- Nuts such as pine nuts or slithered almonds (I'd recommend toasted)
- Feta cheese, or other cheese crumbles/cubes
- Proteins like chicken or shrimp (both great to grill at the same time as the veg!).
![dressing for Israeli couscous salad with grilled vegetables jar with ingredients to make basil dressing before mixing with herbs sitting on top](https://www.carolinescooking.com/wp-content/uploads/2022/06/lemon-basil-vinaigrette-Israeli-couscous-salad-with-grilled-vegetables.jpg)
I made a lemon basil vinaigrette to mix in with this, then also added in some chopped parsley, but you could also use other herbs like tarragon, cilantro and chives. I do definitely recommend using some herbs in there to add to the fresh flavor. You could add other dressings but I'd suggest you keep them pretty light.
This salad works well as a meal in itself, either as a light dinner or lunch, but you can also make it a side dish to a range of mains. Grilled meat, fish and shrimp all work well, and I can see smoked chicken legs pairing well, too.
This Israeli couscous salad with grilled vegetables is wonderfully adaptable, and also great for making ahead. It will keep in the fridge a couple days, ready to serve at a potluck, picnic or whenever else suits. It's bright, light and easy to scale up and down. Perfect summer's eating!
![This Israeli couscous salad is loaded up with grilled vegetables, herbs and a lemony dressing. It's easy to make and easy to adapt depending on what you have. It's also perfect to make ahead, can be a side or light meal, so great for summer entertaining, picnics or any excuse. side view of bowl of Israeli couscous salad with grilled vegetables garnished with basil](https://www.carolinescooking.com/wp-content/uploads/2022/06/Israeli-couscous-salad-with-grilled-vegetables-picture.jpg)
Try these other summery sides:
- Fattoush salad (a bright chopped salad with crunchy pita chips)
- Marinated zucchini and summer squash
- Panzanella salad (a simple Italian bread and tomato salad)
- Plus get more ideas in the summer recipes and sides archives.
Israeli couscous salad with grilled vegetables
Ingredients
- 1 ⅓ cups Israeli couscous giant couscous, 210g
- 3 cups light stock 720ml, (eg vegetable/chicken) you may not need quite all of it
- 1 zucchini (courgette), small-medium (around 4-5oz, 115-140g)
- ½ red pepper similar weight to zucchini
- ½ tablespoon olive oil (approx)
- 1 cob corn husked
- 4 tablespoon fresh parsley chopped
- 10 cherry tomatoes approx, optional
For lemon basil vinaigrette
- 4 tablespoon olive oil (¼ cup/60ml)
- 2 tablespoon lemon juice
- ¼ teaspoon Dijon mustard
- ¼ teaspoon honey or sugar if making vegan
- 1 pinch salt
- 1 pinch pepper
- 4 tablespoon fresh basil chopped (¼ cup - chopped volume), approx 7g/1/4oz
Instructions
- Preheat the grill to a medium-high heat.
- Place the couscous and stock in a pot, bring to the boil and simmer for around 10-12 minutes until it is cooked and tender. Drain off any excess stock then place in a bowl. (Note if you like, you can toast the dry couscous in a little oil before adding warm stock and simmering.)
- Meanwhile, make the dressing by placing the olive oil, lemon juice, Dijon mustard, honey (or sugar), salt, pepper and chopped basil in a small jar. Cover with a lid and shake to combine and emulsify. Alternatively, place all but the basil in a bowl, whisk together to emulsify then add the basil and mix through. You can add this to the cooked drained couscous whenever the couscous is ready, or add together with other ingredients when all cooked.
- While the couscous is cooking, cut the zucchini into thick slices, cut the ½ pepper in half. Drizzle the zucchini slices and pepper with a little olive oil (no more than around ½ tablespoon in all) and rub in.
- Place the zucchini slices, pepper chunks and corn on the grill and cook until all are cooked - with a little dark grill marks is fine but you don't want them overly cooked. The time will depend on your grill but will be around 10mins.
- Cut the cherry tomatoes in half or quarters, depending on size, if using.
- Chop the zucchini and pepper into bite-size or smaller chunks and cut the corn kernels from the cob. Add all to the couscous, along with the chopped tomatoes, parsley and the vinaigrette and mix through and serve. Can also be served cold/room temperature.
Video
Notes
Nutrition
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This recipe was first shared in June 2015 and has been updated, primarily with new photos.
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![Israeli couscous with grilled vegetables This Israeli couscous salad is loaded up with grilled vegetables, herbs and a lemony dressing. It's easy to make and easy to adapt depending on what you have. It's also perfect to make ahead, can be a side or light meal, so great for summer entertaining, picnics or any excuse.](https://www.carolinescooking.com/wp-content/uploads/2022/06/Israeli-couscous-salad-with-grilled-vegetables-pin.jpg)
Tara
Such a wonderful summer dish! This looks incredible with all those grilled vegetables and I bet the texture is amazing with that couscous.
Caroline's Cooking
Thanks, I think so too - both easy and just the kind of food that's great this time of year.
Katie
I am obsessed with Israeli couscous! It's just the perfect texture in each pillowy little morsel! I have never tried mixing it with grilled veggies, however, but I can imagine how the smoky flavor from the grill would make all of the flavors pop. I *must* try this recipe asap!
Caroline's Cooking
Thanks, I agree it's a great ingredient - so good in salads as well. The grilled veg are great in with it too. Hope you manage to try this and enjoy!
Michelle @ A Dish of Daily Life
This looks delicious, Caroline...we absolutely love roasted veggies here! I don't think I've ever made couscous though, believe it or not! This is going on the menu!
Caroline's Cooking
Couscous is definitely something to try, both the smaller and this large version as it's so versatile and takes on flavor. I hope you enjoy this dish!
Michelle @ Giraffes Can Bake
This looks so yummy Caroline, I've not had Israeli couscous before but I've been seeing it about a lot recently so I think I need to try it out!
Caroline's Cooking
Thanks, Michelle, it's definitely one to try and experiment with - hope this gives you some ideas to start!
Kristen @ A Mind Full Mom
I love that you grilled the vegetables before incorporating them into the salad--what a healthy and light summer dinner!
Caroline's Cooking
Thanks, Kristen, the grilling gives them a great flavor.
Denise Wright
Oh this looks great! I was just thinking about different side dishes I could make for my family this summer and this will be perfect!
Caroline's Cooking
Thanks, Denise, this works really well as a side so hope you enjoy it!
Naina
What a beautiful, colorful dish Caroline! I love the grilled veggies, such a healthy summery meal! Thank you for sharing at FF 🙂
Caroline's Cooking
Thanks, Naina, it's a tasty combination, and thanks for co-hosting FF this week!
Dini @ Giramuk's Kitchen
This looks delicous Caroline! Such a wonderful Summer meal with so many beautiful vegetables! Plus I love eating Israeli cous cous too! 😀
Caroline's Cooking
Thanks, Dini, it is definitely a very summery dish and yummy too!
Loretta
I recently did a post on Israeli couscous with roasted vegetables too....love the colors and the flavors, and yes it definitely spells summer!!
Caroline's Cooking
Thanks Loretta, Israeli couscous is great with lots of different vegetables and this grilled version with the dressing too is very summery!