Name: Strawberry Cucumber Israeli Couscous Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon olive oil; 1/2 yellow onion (finely diced); 1 shallot (finely diced); 1 1/4 cups chicken broth; 1 1/2 cups pearl couscous; 3/4 cup diced strawberries; 3/4 cup diced cucumber; 1 cup mozzarella balls (ciliegine) (halved); 1 jalapeno (diced); 1/4 cup pine nuts; 2 cups fresh basil; 1 cup fresh spinach; 3/4 cup olive oil; 1 teaspoon champagne vinegar (optional); 1 garlic clove (minced); 1/4 teaspoon crushed red pepper flakes; Juice and zest of 1 lime; 1/4 cup fresh mint; 1 tablespoon grated Parmesan cheese; Salt and pepper (to taste)

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This Israeli Couscous Salad is bright, fresh, and anything but boring. Tossed in a homemade pesto-style dressing with juicy strawberries, creamy mozzarella balls, and a little kick from jalapeño, it’s the kind of salad that steals the spotlight.

Whether you’re looking for a summer side dish, something unique for meal prep, or a crowd-pleasing recipe to bring to a BBQ, this couscous salad delivers bold flavor with minimal effort. Serve it chilled or at room temp—either way, it’s a vibrant upgrade from your usual pasta salad.

Israeli couscous salad topped with strawberries in a white bowl.

Table of Contents

This Israeli couscous salad has quickly become one of my favorite summer recipes. The sweet strawberries, crunchy cucumber, creamy mozzarella, and fresh pesto dressing are irresistible — with just a hint of jalapeño for a little kick.

Cook up some grilled pesto shrimp, bake a batch of baked salmon patties or baked chicken tenders, and you’ve got an easy, colorful meal that tastes like summer in a bowl.

Why You’ll Love it

Fresh + unique flavors: Sweet berries, crisp cucumber, and creamy mozzarella make every bite pop.
Perfect party salad: It’s beautiful, travels well, and always gets asked for at potlucks.
Quick-cook grain: Israeli couscous cooks in minutes, so you can have this side dish ready fast. Prep time is super quick too!
Endless pairing options: Pairs effortlessly with your favorite protein for an easy meal. I really love it served alongside my air fryer chicken cutlets!

Jordan

Ingredients You’ll Need

Bowls of spinach, basil, couscous, strawberries, cucumbers, mozzarella near a lime, jalapeño and fresh mint.

Yellow onion – Adds a sweet and savory depth of flavor when sautéed—think of it as the flavor base that ties everything together.
Shallot – Slightly milder than onion with a hint of garlic flavor, shallots give the salad a subtle boost in complexity.
Chicken broth – Cooking the couscous in broth infuses it with savory flavor. Swap in vegetable broth for a vegetarian version without sacrificing taste.
Pearl couscous – These small, chewy pasta pearls (also called Israeli couscous) soak up flavor beautifully and hold their shape—perfect for chilled salads like this.
Strawberries – Bright, juicy, and sweet, strawberries add bursts of summer freshness that balance the savory pesto and creamy cheese.
Cucumber – Brings a cool, crisp bite that makes the salad extra refreshing. Go for Persian or English cucumbers for the best texture.
Mozzarella – Ciliegine mozzarella (the small balls) add creamy richness without overpowering the salad’s fresh flavors.
Jalapeño – A little goes a long way. Adds the perfect hint of spice and zing—feel free to omit or remove the seeds for less heat.
Pesto dressing – This homemade green goddess moment is packed with basil, spinach, mint, pine nuts, garlic, Parmesan, olive oil, and lime. It’s herbaceous, zippy, and just spicy enough. You’ll want to drizzle it on everything.

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*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.

Recipe tips and Ingredient Substitutions

Toast the couscous – Stirring it in the pan for a couple of minutes before simmering helps bring out a nutty flavor and prevents sogginess.
Cool slightly before dressing – Let the couscous cool for a few minutes before tossing with the pesto to preserve the bright green color and freshness of the herbs.
Make it vegetarian – Swap chicken broth for veggie broth and skip the Parmesan or use a dairy-free version if needed.
Customize the veggies – Try adding cherry tomatoes, corn, or avocado depending on the season or what’s in your fridge.
Add protein – Grilled pesto shrimp, baked salmon patties, or crispy baked chicken tenders would all pair beautifully for a complete meal.
Leftover pesto? – Save it for sandwiches (like this Turkey and Pesto Sandwich), roasted veggies, or even pasta later in the week—it keeps for up to 5 days in the fridge.
Swap the mozzarella – Try feta cheese, goat cheese, or burrata for a different creamy element.

How to Make This Israeli Couscous Salad

Step 1: Sauté the aromatics. In a medium pan, heat the olive oil over medium heat. Add the finely diced yellow onion and shallot. Cook for 3–4 minutes, stirring occasionally, until softened and golden—this adds depth and a flavorful base to your salad.

Step 2: Toast the couscous. Add the pearl couscous to the same pan. Toast for 2–3 minutes, stirring frequently, until lightly golden. This quick step brings out a nuttier flavor and helps the couscous hold its texture when dressed.

Step 3: Simmer until tender. Pour in the chicken broth and bring to a gentle simmer. Cover the pan and cook for 8–10 minutes, until the couscous is tender and the broth has been absorbed. Then remove from heat and let it cool slightly.

Pesto dressing blended in a food processor.

Step 4: Make the dressing. While the couscous cooks, blend together the pine nuts, basil, spinach, olive oil, champagne vinegar (if using), garlic, red pepper flakes, lime juice and zest, fresh mint, Parmesan, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed—add more lime juice for brightness or red pepper for heat.

Stirring pesto dressing with couscous in a white bowl.

Step 5: Dress the couscous. Once the couscous has slightly cooled, transfer it to a large bowl. Pour the pesto-y dressing over the top and toss to coat evenly. This ensures the flavors absorb before adding the delicate ingredients.

Stirring strawberries, cucumbers and mozzarella into couscous.

Step 6: Fold in fresh ingredients. Gently mix in ¾ cup diced strawberries, ¾ cup diced cucumber, 1 cup halved mozzarella balls, and 1 diced jalapeño. Be careful not to overmix—just enough to evenly distribute the fresh add-ins.

Israeli couscous salad combined with pesto dressing and strawberries.

Step 7: Serve and enjoy. Serve chilled or at room temperature. This dish is perfect for meal prep, picnics, or a summer side dish that holds up beautifully over time.

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How To Store Israeli Couscous Salad

Fridge: Store any leftover pearl couscous salad in an airtight container in the refrigerator for up to 3 days. Since it’s made with fresh herbs and cheese, it’s best enjoyed within this window for maximum flavor and texture.
Meal prep tip: If you’re making this ahead of time, you can keep the mix-ins (like strawberries and mozzarella) separate until just before serving to keep everything fresh and vibrant. You can still mix the pesto dressing with the pesto! This will help keep the couscous from sticking.
Serving again: Enjoy it cold straight from the fridge or let it sit out for 15–20 minutes to come to room temperature. Give it a quick stir before serving to redistribute the dressing.
Avoid freezing: This salad doesn’t freeze well due to the fresh produce and cheese.

Strawberry cucumber couscous salad in a white bowl with a spoon.

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