Fresh Summer Salad

August 7, 2014 , In: Recipes, Salads , With: 3 Comments

Israeli Couscous Salad

Does anyone else feel like months/days/minutes are slipping away?  We are already August, and I’m already in my third trimester of pregnancy.  I feel like everyday is full of a million things to do, mostly because we moved into a new house and there are all sorts of tiny things that need to be done, but also because, well, life is full of things to be done isn’t it?

That’s when some days you just have to go out and buy a lasagna instead of making it.  Or, create a simple salad for lunch.  This is a salad that I pretty much completely copied from the one at Patrice Pâtissier.  Patrice Pâtissier is a lovely little place in St-Henri run by Patrice Demers who used to be the pastry chef at Les 400 Coups.  In addition to the amazing pastries on display, the serve a nice light lunch made up of a short menu of salads, soups, and sandwiches.  There were a lot of business type people in the joint when we went, but it’s perfect for a stroller too with no stairs (or maybe 1?) to enter and room between tables to roll.

Israeli Couscous Salad 2

Patrice served his salad with giant Israeli couscous, but I think it works well with the regular ones too.  When I was served it I thought, hey, I could do this.  I had a bunch of radishes sitting in my fridge (I’m awful with using up radishes), cucumber and surprisingly, dill.  Israeli couscous is a bit annoying to make (toast! boil! simmer!  sit!) but in the scheme of things not too difficult and you can cut up the veg and herbs while keeping an eye on it.  Sorry about the non-measurements but play with this salad and even feel free to substitute herbs and veg.  Enjoy!

Israeli Couscous Salad with Radish, Dill & Cucumber
Prep time: 
Cook time: 
Total time: 
Serves: 4
A simple summer salad made with Israeli couscous, cucumber, radish and dill.
  • Israeli couscous (I used half a package of Presidents Choice Black Label brand)
  • half a cucumber
  • about 8 radishes
  • small handful of dill
  • lemon
  • olive oil
  • salt and pepper
  1. Prepare the couscous according to instructions and let cool.
  2. Cut up your radishes and cucumbers into small chunks. I de-seed my cucumber using a grapefruit spoon but feel free to leave the seeds in if you prefer.
  3. Cut up the dill.
  4. Start with half a lemon and a couple gluts of olive oil and add more to taste.
  5. Add salt and pepper to taste



  1. Reply

    I found you on the FBC group and pinned your recipe. Looks good and we like Israeli Couscous a lot.

      • Michelle
      • September 5, 2014

      Thanks Helene!

  2. Pingback: Healthy and Fresh Grain Salads | Roasted

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Michelle Little

Writer & Photographer

Originally from the prairies and now in Montreal, I love exploring new places, eating great food and modern design. I'm mom of two wild things and paper and cake make me happy. Photographing your cutie family would make me very happy.

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