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Overhead Angle Rainbow Couscous Salad

Rainbow Couscous Salad

This is not a boring salad. It's quick, easy and full of beautiful vegetables. Enjoy for lunch, as a side dish or even starter. Either way, you'll love how fresh and tasty this Rainbow Couscous Salad is.
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 582kcal
Author Mara


  • 3 and ½ cups israeli couscous cooked
  • 2 cups red cherry tomatoes red and yellow
  • 1 bell pepper orange
  • 1 cup cucumber I used persian
  • 1 cup feta
  • ½ cup purple onion

Lemon Olive Oil Dressing

  • 2 lemons juice and zest
  • ½ cup olive oil
  • 2 teaspoon Dijon mustard
  • ½ teaspoon red chili flakes optional
  • salt and pepper to taste


  • Slice tomatoes (in half if using cherry tomatoes), dice the red onion, cucumber and bell pepper.
  • Add vegetables and feta in a large bowl and toss with cooked israeli couscous.
  • In a bowl, combine all salad dressing ingredients and mix until emulsifed. Add to salad and toss. Serve.
  • Store leftovers in an airtight container in the fridge for up to 3 days.


Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.


Calories: 582kcal | Carbohydrates: 76g | Protein: 16g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 317mg | Potassium: 407mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 57mg | Calcium: 165mg | Iron: 2mg