We all need a back-pocket side dish that we can whip up when dinner becomes an afterthought. And when that side dish looks (and tastes!) as fun and festive as this Israeli couscous salad, no one will guess how easy it was to make. The beets are roasted to bring out their natural sweetness and the feta cheese is tossed with a bit of lemon juice for tang. The entire salad is ready in just 30 minutes and it makes the perfect dinner party side, quick lunch, or potluck staple!
Here’s what you’ll need for Israeli Couscous Salad:
Israeli Couscous: Otherwise known as pearl couscous. You can substitute it with quinoa, bulgur, or wild rice! Roasted Red Beets: Roasting in olive oil brings out the natural sweetness and releases some juices, which is important for that bright pink couscous (double win: red vegetables are packed with vitamins!). Lemon Juice: The acid in the lemon juice reacts with the beets to make the color even more vibrant. Because this recipe has such few ingredients, try to use fresh lemons for the best taste possible. Seasoning: All the other ingredients add loads of flavor, so for spices, we just need a bit of salt and pepper. Feta Cheese is my favorite pairing with beets. You could substitute soft goat cheese (or even ricotta if you prefer a milder cheese).
making this salad is so easy
Get that oven preheated because this recipe goes quickly!
salad additions
This salad is delicious with a variety of other mix-ins. Here are a few favorites (also a great way to use up what’s in your fridge or pantry):
Orange slices like blood oranges double down on the citrus notes. Slivered almonds provide crunch and are easy to toss in before serving. Mixed greens like arugula can be a base for this salad to make it stretch further.
I first published this recipe on Amanda’s Cookin’.
