Chilled Israeli Couscous and Three-Bean Summer Salad

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A refreshing cold salad combining tender Israeli couscous with a medley of beans and fresh vegetables, tossed in a zesty lemon-herb dressing. This Middle Eastern-inspired salad recipe (vegetarian, gluten free option), ready in about 25 minutes, pairs Israeli couscous, water, canned black beans, drained and rinsed into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Israeli couscous
• 1 1/4 cups water
• 1/2 cup canned garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup canned kidney beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 medium (about 1 cup) cucumber, diced into 1/4-inch cubes
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint leaves, chopped
• 3 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring 1 1/4 cups water to a boil in a medium saucepan. Add 1 cup Israeli couscous, reduce heat to medium-low, cover, and simmer for 10 minutes until couscous is tender and water is absorbed. Remove from heat and fluff with a fork; spread on a baking sheet to cool for 15 minutes.
2. Step 2: In a large mixing bowl, combine 1/2 cup garbanzo beans, 1/2 cup black beans, 1/2 cup kidney beans, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup chopped parsley, and 2 tbsp chopped mint.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp fresh lemon juice, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Add the cooled couscous to the bean and vegetable mixture. Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Refrigerate for at least 30 minutes before serving to let flavors meld.