Italian Couscous Salad

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Easy and delicious Italian Couscous Salad with mozzarella, olives, salami, pepperoni and a homemade dressing you’re sure to love!

These are the recipes we crave. Light and simple, different textures, crunchy and delicious. We can eat this any time of the year, but especially in the summer when the appetite is a little bit less because of the heat. This is one of those salads where you pick and choose which ingredients are right for you and leave out the rest. It’s great to take with you for lunch all week, or as an appetizer at family gatherings.

Couscous options:

You can use Moroccan or Israeli style couscous. Each style cooks differently, so be sure to follow package directions.

Herbs in Italian Couscous Salad:

We love the ease of using dried herbs, but you can use fresh herbs instead of dried if desired. If using fresh, just double the dry amount and chop.

Service suggestion:

You can serve it as a main course for lunch, or as an appetizer or side dish for dinner. We all know we eat this throughout the day, so no rules!

Italian Couscous Salad.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 6 days.

If you liked this recipe, you might be interested in these other delicious pasta salad recipes:

Italian Couscous Salad.

Easy and delicious Italian Couscous Salad with mozzarella, olives, salami, pepperoni and a homemade dressing you’re sure to love!

Preparation time 20 minute

cooking time 10 minute

chill 1 Hour

total time 1 Hour 30 minute

raw material

  • 3 cup Couscous
  • 8 ounce fresh mozzarella cheese cube
  • 4 ounce sliced ​​black olives
  • 4 ounce salami cube
  • 1 Green pepper Seed and Die
  • 1/2 cup Shallot Chopped
  • 1/4 cup chopped pepper
  • 1/2 pint cherry tomatoes cut in half


  • 2/3 cup olive oil
  • 1/8 cup white vinegar
  • 1/8 cup lemon juice
  • 1 teaspoon Salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon Black pepper


  • Cook the couscous according to package directions. chill.

  • While the couscous is cooling, prepare the toppings and make the dressing.

  • Frozen couscous mixed with mozzarella cheese, olives, salami, bell peppers, red onions, pepperoni and tomatoes,

  • Pour dressing over pasta salad.

  • Stir to combine. Refrigerate until chilled. served cold.


  • Combine olive oil, vinegar, lemon juice, oregano, salt, onion powder, garlic powder, sugar, parsley. Pepper and basil go together. Mix well.

Calories: 589kcal | carbohydrate: 57G | protein: 19G | fat: 32G | Saturated fat: 8G | cholesterol: 34mg | sodium: 1024mg | Potassium: 374mg | fiber: 5G | sugar: 3G | Vitamin A: 598unit | Vitamin C: 28mg | calcium: 187mg | iron: 2mg

Italian Couscous Salad