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4.5 from 24 votes

Harvest Israeli Couscous Salad

Israeli couscous is mixed with harvest fruits, almonds and herbs, then tossed with a flavorful maple mustard vinaigrette. Healthy and delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 -8
Course: Side Dish , Condiments , Others
Cuisine: American , Vegetarian

Ingredients

  • COUSCOUS:
  • 2 Tbsp olive oil
  • 2 cups Israeli couscous
  • 4 cups low-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 Tbsp chopped fresh rosemary leaves
  • 1 tsp chopped fresh thyme leaves
  • 1 medium green apple cored and diced
  • 1 medium red pear diced
  • 1 cup dried cranberries
  • 2 green onions thinly sliced
  • 1/2 cup sliced almonds toasted
  • VINAIGRETTE:
  • 1/4 cup apple cider vinegar
  • 3 Tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • zest of 1/2 lemon
  • cup scant 1/4 olive oil

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a baking sheet with foil and spread out sliced almonds in a single layer. Bake 8 minutes, or until golden brown and fragrant. Set aside to cool.
  2. Add olive oil to a saucepan and heat over MED or MED-HIGH heat. Pour in dry couscous and toast by stirring occasionally until couscous is lightly golden and smells nutty (about 4-5 minutes).
  3. Add chicken broth, stir, and bring to a boil. Cover and simmer for 10-12 minutes, until broth has cooked off.
  4. Place cooked couscous in a bowl and set aside until cool.
  5. Add in parsley, rosemary, thyme, apple, pear, cranberries, green onions and toasted almonds, and toss to combine.
  6. To a small mixing bowl, add all vinaigrette ingredients except olive oil. Pour in the olive oil, while whisking, and continue to whisk until smooth.
  7. Pour over couscous and toss again to combine.

Notes

  • Can be served warm, room temperature or cold** other dried fruits can be substituted for the dried cranberries if desired.** recipe adapted from Giada De Laurentiis