Israeli Couscous And Cranberry Salad Recipe

Name: Israeli Couscous And Cranberry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup israeli couscous; 2 cups vegetable stock; 4 tablespoons olive oil, divided; 2 cups dried cranberries; 1 cup pine nuts; 1/2 cup spring onion, white parts only, chopped; 1/2 red onion, medium sized and finely chopped; 1/2 cup cilantro, chopped; 1 teaspoon lemon zest; 1 shallot, minced; 1/2 lemon; salt

Servings: persons

1 cup israeli couscous
2 cups vegetable stock
4 tablespoons olive oil, divided
2 cups dried cranberries
1 cup pine nuts
1/2 cup spring onion, white parts only, chopped
1/2 red onion, medium sized and finely chopped
1/2 cup cilantro, chopped
1 teaspoon lemon zest
1 shallot, minced
1/2 lemon
salt

1
Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
2
Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
3
Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
4
Drain in a colander, but do not rinse. Leave to cool.
5
Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
6
Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
7
Spritz with lemon juice and adjust with salt to taste.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup israeli couscous, 2 cups vegetable stock, 4 tablespoons olive oil, divided, 2 cups dried cranberries, and more.

Yes, Israeli Couscous And Cranberry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Israeli Couscous And Cranberry Salad

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