Israeli Couscous and Apple Salad: A Refreshing Autumn Recipe

Crisp fruit, creamy cheese, and toasted nuts combine for a bright and satisfying dish.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 21, 2025

Crisp fruit, creamy cheese, and toasted nuts combine for a bright and satisfying dish.

Israeli Couscous and Apple Salad

Looking for a salad that’s both refreshing and satisfying, with complex textures and flavors? This Israeli Couscous and Apple Salad is a delightful blend of fluffy couscous, crisp apples, tangy feta cheese, toasted pine nuts, and aromatic herbs, all tossed with a lively lemony dressing. Balanced perfectly between savory and sweet, this salad makes a stunning side or a light vegetarian main.

Why This Salad Stands Out

Unique Textures: The chewiness of couscous, crunch from apples, and creaminess from feta come together in every bite.
Bold Flavors: Sweet and tart apples play against salty cheese, while lemon and mint provide freshness.
Versatile: Suitable for lunchboxes, easy weeknight dinner, potlucks, or to brighten up a harvest table.
Seasonal Ingredients: Especially great in the fall when apples are crisp and plentiful, but delicious year-round.

Ingredients

Ingredient	Amount	Notes
Extra-virgin olive oil	4 Tbsp	Divided between toasting couscous & making dressing
Israeli couscous	1 cup	Pearl couscous, not the fine variety
Salt	1/4 tsp	For cooking couscous
Gala apple	1 large	Cored and diced for sweetness
Calville Blanc d’Hiver or Granny Smith apple	1 large	Cored and diced for tartness
Fresh lemon juice	1/4 cup (plus extra for dressing)	Divided; prevents apple browning and flavors the dressing
Shallot	2 Tbsp, minced	Finely chopped for subtle onion flavor
Feta cheese	4 oz, crumbled	Provides creaminess and tang
Pine nuts	1/4 cup, toasted	Toasted for enhanced flavor and crunch
Fresh mint	1/4 cup, chopped	Roughly chopped for freshness
Fresh oregano	1 tsp, chopped	Optional: can substitute with thyme or parsley
Freshly ground black pepper	To taste	For seasoning

Step-by-Step Directions

Prep and Toast the Couscous
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the Israeli couscous and cook, shaking the pan occasionally, until the couscous turns golden brown (about 2–3 minutes). This step enhances the nutty flavor and helps keep the grains separate.
Cook the Couscous
Pour 2 cups of water and 1/4 teaspoon salt into the skillet. Bring to a boil, reduce heat, cover partially, and simmer until the couscous is tender (about 6 minutes). Drain and rinse under cool water to halt cooking and remove surface starch.
Toss the Apples
While the couscous cooks, dice the Gala and Granny Smith apples. Immediately toss them in a large bowl with 2 tablespoons of lemon juice to prevent browning. Add minced shallot.
Mix the Salad Base
Add the cooked, drained, and cooled couscous to the apple mixture. Gently stir to combine, being mindful not to mash the apples.
Add Cheese and Nuts
Transfer the apple-couscous mixture to a serving dish. Top with crumbled feta and toasted pine nuts for a contrasting tang and crunch.
Prepare the Herb Dressing
In a mini food processor or blender, combine the chopped mint, oregano, remaining lemon juice, and remaining olive oil. Blend until the herbs are finely chopped and the dressing is emulsified. Season with freshly ground black pepper to taste.
Toss and Serve
Drizzle the herb dressing over the salad and toss gently until evenly coated. Serve immediately or cover and chill for up to 2 hours for flavors to meld.

Pro Tips for Success

Choose Firm Apples: Crisp-fleshed apples (like Gala or Granny Smith) maintain their crunch even after tossing with other ingredients.
Toast the Pine Nuts: Watch closely as pine nuts brown quickly; a lightly toasted nut delivers more flavor and texture.
Herb Variations: Try chopped parsley, basil, or even dill if you prefer a different herby profile.
Make Ahead: Store salad components separately if preparing in advance and combine just before serving for optimal texture.

Nutritional Benefits

This salad offers a nutrient-rich profile suitable for vegetarians and can be made gluten-free by substituting with gluten-free ‘couscous’ alternatives like quinoa or millet. Apples offer fiber and antioxidants, while feta cheese provides protein and calcium. Pine nuts add healthy fats and vitamins E and K.

Ingredient Substitutions and Variations

Cheese Options: Substitute goat cheese or ricotta salata for the feta for a different but equally delicious twist.
Vegan Version: Omit cheese or replace with plant-based feta alternatives.
Add Dried Fruit: For a sweet-tart contrast, add dried cranberries, chopped apricots, or golden raisins.
Add Fresh Greens: Toss in a handful of arugula or baby spinach right before serving.

Serving Suggestions

Side Dish: Serve alongside grilled chicken, fish, or roasted vegetables.
Main Dish: Add cooked chickpeas or rotisserie chicken for extra protein.
Entertaining: Beautiful as part of a fall brunch or potluck buffet table.

Storing Leftovers

Cover and refrigerate leftovers for up to 2 days. For best texture, toss with an extra splash of olive oil and lemon juice before serving as refrigerated couscous can seize up a bit.

Frequently Asked Questions (FAQs)

Q: What is Israeli couscous?

A: Israeli couscous (also known as pearl couscous) is a type of toasted pasta made from wheat flour, formed into small round balls. It cooks quickly, does not get mushy, and provides a satisfying chewy texture.

Q: Can I use regular cousmable instead?

A: While possible, regular couscous is finer and will yield a different texture. Israeli couscous (or pearl couscous) is recommended for this salad for its distinct bite.

Q: What apples are best for this salad?

A: A mix of sweet (such as Gala, Honeycrisp) and tart (such as Granny Smith) apples offers the best flavor and textural contrast.

Q: How do I toast pine nuts safely?

A: Place pine nuts in a dry skillet over medium-low heat and stir frequently until golden and fragrant. Watch carefully—they can go from toasted to burnt quickly!

Q: Is this salad gluten-free?

A: Traditional Israeli couscous contains wheat. For a gluten-free version, substitute with cooked quinoa or millet pearls.

Quick Recipe Recap

Toast and cook 1 cup Israeli couscous with olive oil and salt; drain and cool.
Dice 2 large apples (one sweet, one tart); toss with lemon juice and shallot.
Add apples, couscous, crumbled feta, and toasted pine nuts to serving bowl.
Pulse fresh mint, oregano, olive oil, and lemon juice for a herby dressing; season.
Drizzle dressing, toss, and serve.

More Salad Inspiration

For a Mediterranean feel, add sun-dried tomatoes and olives.
Vary the nuts: Try toasted walnuts or slivered almonds instead of pine nuts.
Switch up the herbs: Dill, parsley, or basil bring freshness too.

Conclusion

This Israeli Couscous and Apple Salad is an outstanding dish that showcases the harmony of bold flavors and appealing textures. Whether prepared for a weeknight meal or a festive occasion, its delightful combination of sweet, tart, and savory—along with practical flexibility—ensures it will quickly become a household favorite. Enjoy experimenting with mix-ins and seasonal produce for endless salad possibilities!

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete