Jennifer Aniston’s Salad aka The Rachel Salad

Israeli couscous has become a family favorite, so I subbed the quinoa for the Israeli couscous. You could also use bulgar, farro, couscous, etc.

Recipe adapted from Iowa Girl Eats.


Couscous Salad

  • 1 1/2 c. water
  • 1 c. Israeli couscous
  • 1/2 tsp. salt
  • 1 tsp. olive oil
  • 1/2 small red onion, minced
  • 15 oz. can chickpeas, drained and rinsed
  • 1 English cucumber, diced
  • 1/2 c. packed fresh parsley, finely chopped
  • 1/2 c. loosely packed fresh mint leaves, finely chopped
  • 1/2 c. roasted salted pistachios, chopped
  • 1/2 c. (2oz.) crumbled feta cheese
  • Salt and pepper, to taste
  • Mixed lettuce

Lemon Dressing

  • 1/2 c. lemon juice (about 2-4 lemons)
  • 1/2 c. olive oil
  • 1 TBSP honey
  • Salt and pepper, to taste


  1. Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
  2. Couscous: Add water, salt, and olive oil to saucepan and over medium high heat bring to a boil; once boiling, add the couscous and stir; then cover the sauce pan and lower the heat to simmer; simmer for 8-10 minutes, stirring occasionally.
  3. Onion and couscous: Add red onion to a large mixing bowl. Once the couscous is cooked, add couscous to the bowl with the onion, and let the couscous cool for a few minutes.
  4. Add dressing: Add about 1/8 c. of dressing to the slightly warm couscous and toss well to combine.
  5. Salad: Add chickpeas through mint to the onion and couscous, and toss to combine. Add about 1/3 of the dressing and toss to coat. Taste and adjust seasoning. Refrigerate until ready to serve.
  6. Serve: Add mixed lettuce greens to a plate, top with a generous scoop of the couscous salad; sprinkle the pistachios and feta on top and drizzle with dressing.

Jennifer Aniston’s Salad aka The Rachel Salad:

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