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Israeli Couscous "Circle Salad"

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  • Prep 20 min
  • Total 20 min
  • Servings 0
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A pasta salad that gets its name from its round ingredients.
by: The Food in My Beard
Updated May 11, 2017
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  • 1 cup Israeli couscous
  • 1 can chickpeas
  • 1 1/2 cups peas
  • 1/2 cup pine nuts
  • 1 package grape tomatoes
  • 1 package pearl mozzarella
  • 3 lemons
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 handful parsley
  • 1 small onion
  • 1 clove garlic


  • 1
    Bring salted water to a boil. Toast raw couscous in a dry frying pan until browned. Pour into boiling water and cook like pasta until tender. Strain.
  • 2
    Dice onion and garlic. Add the oil and onions to the frying pan and cook until onions are lightly browned. Add the garlic followed by the peas and cook 2 minutes while stirring. Add the vinegar to the pan and boil for 2 minutes. Remove from heat.
  • 3
    Mix the couscous with the pea mixture. Add the lemon juice, pine nuts, strained/rinsed chickpeas, and tomatoes. Mix well. Allow to cool.
  • 4
    Before serving, add the chopped parsley and mozzarella.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • As springtime approaches, my mind wanders with pasta salad ideas. That’s right, for some reason pasta salad says spring to me. It’s the perfect thing to bring to a BBQ or picnic of any sort, everyone loves it, and the possibilities are endless once you get past that mayo-laden variety that's so common. When developing recipes, I usually start with flavor combinations. Sometimes, however, I like to start with texture ideas, colors – or in this case, shapes. There is something very interesting about a bowl of food with 5 different ingredients that all have the same shape and texture. This circle salad is filled with tasty round food. This is a super flavorful and healthy pasta salad that would be impressive at any picnic!
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