Israeli Couscous Salad Recipe

Name: Israeli Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 1 lb israeli couscous; 1/4 cup extra virgin olive oil; 2 tablespoons sherry wine vinegar (or freshly squeezed lemon juice); 1/2 teaspoon ground cumin; 1/8 teaspoon ground cinnamon; 1 preserved lemon, skin only, sliced as thinly as possible (or 1 T. lemon zest); 1/2 small red onion, thinly sliced; 1/4 cup currants or 1/4 cup golden raisin; 1/2 cup cooked chickpeas (can be drained canned); 2 tablespoons capers; 1/2 cup pine nuts, toasted; 1 pint cherry tomatoes or 1 pint grape tomatoes, halved if large; 1/2 cup chopped fresh parsley leaves

Servings: persons

salt
1 lb israeli couscous
1/4 cup extra virgin olive oil
2 tablespoons sherry wine vinegar (or freshly squeezed lemon juice)
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 preserved lemon, skin only, sliced as thinly as possible (or 1 T. lemon zest)
1/2 small red onion, thinly sliced
1/4 cup currants or 1/4 cup golden raisin
1/2 cup cooked chickpeas (can be drained canned)
2 tablespoons capers
1/2 cup pine nuts, toasted
1 pint cherry tomatoes or 1 pint grape tomatoes, halved if large
1/2 cup chopped fresh parsley leaves

1
Bring a large pot of water to a boil and salt it.
2
Cook the couscous, stirring occasionally, until tender but not mushy.
3
When it is ready, drain it well, rinse it very briefly with cold water, drain again, and transfer it to a large mixing bowl.
4
Dress the couscous with olive oil, vinegar, ground spices, and a pinch of salt and toss it vigorously to ensure the spices are well distributed throughout the pasta.
5
Taste and add more acid or salt as necessary.
6
Add the preserved lemon, onion, currants, chickpeas, capers, pine nuts, tomatoes, and parsley to the couscous; toss them through once or twice, and if possible, let the salad rest at room temperature for an hour before serving.

405

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 14 ingredients. The key ingredients include: salt, 1 lb israeli couscous, 1/4 cup extra virgin olive oil, 2 tablespoons sherry wine vinegar (or freshly squeezed lemon juice), and more.

Yes, Israeli Couscous 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 Salad

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