Israeli Couscous Salad Recipe

Name: Israeli Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces asparagus; 1 small zucchini; 1 tablespoon olive oil; 1 pinch salt; 1/2 cup pistachios, shelled & toasted; 1 tablespoon olive oil; 1 1/2 cups Isreali couscous; 3 cups water; 1 pinch salt; 4 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon grated lemon rind; 1 cup frozen peas, thawed; salt & pepper to taste; 2 tablespoons chives, chopped

Servings: persons

8 ounces asparagus
1 small zucchini
1 tablespoon olive oil
1 pinch salt
1/2 cup pistachios, shelled & toasted
1 tablespoon olive oil
1 1/2 cups Isreali couscous
3 cups water
1 pinch salt
4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 cup frozen peas, thawed
salt & pepper to taste
2 tablespoons chives, chopped

1
Preheat the oven to 375 F (190 C). Snap off the touch ends of the asparagus and cut them into 1 in (2.5 cm) pieces. Chop the zucchini into 1 in (2.5 cm) chunks. Place the vegetables onto a parchment lined cookie sheet and drizzle with 1 Tbsp of olive oil and sprinkle with a bit of salt. Bake until tender, about 20 minutes.
2
Meanwhile, heat 1 Tbsp of olive oil in a large saute pan over high heat until hot. Add the couscous; reduce the heat to medium and cook, stirring frequently, to toast the couscous a bit, about 2 to 3 minutes. Add the water and a pinch of salt. Increase the heat to high and bring the couscous to a boil. Reduce the heat to medium and simmer until the couscous is tender, about 12 to 14 minutes. Drain.
3
In a large bowl make the dressing by combining the 4 Tbsp of olive oil with the lemon rind and juice.
4
Add the still hot couscous and the vegetables to the dressing. Mix well. Add the peas. Mix again. When the salad has cooled, season it with salt and pepper and stir in the chives. Place into your serving bowl or onto a platter and sprinkle with the toasted pistachios. Serve at room temperature or cold.

264

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 15 ingredients. The key ingredients include: 8 ounces asparagus, 1 small zucchini, 1 tablespoon olive oil, 1 pinch salt, 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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