Israeli Couscous Salad with Summer Fruit and Arugula

couscous salad
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Are we all mourning the loss of summer? I know I will miss the longer days, warm nights at the beach, and carefree schedules. But when all feels lost, I know I still have my garden to turn to, at least for another month or two.

cucumbers on vine

I have more cucumbers, sugar pumpkins, and tomatoes than I know what to do with right now, but I’ll figure that out. Once these vegetables come out, it goes a new round – kale, arugula, mustard greens, and maybe peas. All veggies love the cooler weather and choose to stay away from the sting of the hot humid weather.

On one lovely night at the beach, we gathered with friends to say goodbye to summer. We all contributed a dish, and this was mine, my ode to season’s end. It includes a number of my favorite things and works so well together – spicy arugula, sweet berries, light and breezy cucumbers, succulent cherry tomatoes from the garden, and of course, a touch of honey from my bees.

Israeli Couscous Salad with Summer Fruit and Arugula


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couscous salad

Israeli Couscous Salad with Summer Fruit and Arugula

  • Author: Heather Carey, MS
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: salads


This salad feels like Summer’s transition to Fall. A little heavier, yet still full of seasonal veggies and fruit.


Units Scale


1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons dijon mustard
1 tablespoon local honey
1 small clove garlic, minced or pressed
salt and pepper to taste


2 cups whole wheat Israeli couscous
3 cups baby arugula
1 small bunch fresh basil, sliced
1 cup fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 cup cherry tomatoes, halved
1 small cucumber, peeled, seeded, and diced
1/2 cup crumbled Feta (optional)


  1. Make the dressing: whisk together the olive oil, balsamic, mustard, honey, and garlic with a dash of salt and pepper. Set aside.
  2. In a large saucepan, simmer water or chicken stock according to the package directions for the Israeli couscous.  Cook the couscous, remove from the pan into a bowl and allow to cool to room temperature.
  3. Toss the arugula, raspberries, blackberries, blueberries, cherry tomatoes, cucumber, and feta in with the couscous.  Slowly add the vinaigrette (you might not need all of it, taste as you go).  Gently combine and serve.

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