Israeli Couscous Recipe
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5
3 reviews
Excellent
Israeli Couscous Recipe
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This Israeli Couscous recipe is simple to make and packed with traditional couscous's chewy texture and nutty flavor.
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Ingredients
Couscous Salad
- 2 teaspoons olive oil
- 1 1/2 cups Israeli couscous pearl couscous
- 2 cups water or vegetable broth
- salt to taste
- black pepper to taste
- 2 cups spinach chopped, fresh baby
- 12 ounce red bell pepper drained and diced, roasted
- 1 1/2 cups grape tomatoes halved or cherry tomatoes
- 1/2 cup almonds slivered and toasted
- 1/3 cup flat-leaf parsley chopped, fresh
- 1/4 cup mint chopped, fresh
- 1 cup feta cheese crumbled
Lemon Salad Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice fresh
- 1 teaspoon basil dried
- salt to taste
- black pepper to taste
Instructions
Couscous Salad
- Heat a large skillet on medium-high, add almonds and cook for 2-3 minutes, flip almonds and toast for another 1-2 minutes or until the almonds are fragrant and light brown. Remove from skillet and cool.
- In a large skillet over medium heat, add the olive oil and swirl in the pan to coat the surface of the skillet. Add the couscous and cook, stirring often, for about 5 minutes or until the couscous begins to turn golden brown.
- To the toasted couscous, add the water or vegetable broth and season with salt and black pepper as desired. Bring the water to a boil. Reduce the heat to medium-low, cover the skillet with a lid, and simmer for about 10 minutes or until the liquid is absorbed.
- Place the couscous into a large serving bowl. To the couscous add spinach, red peppers, tomatoes, parsley, mint, feta, and prepared almonds. toss together until equally distributed.
Lemon Salad Dressing
- Add the olive oil, lemon juice, basil, salt, and pepper to a small mixing bowl or salad jar. Whisk or shake to combine ingredients.
Israeli Couscous Salad
- When ready to serve, pour the prepared lemon salad dressing over the couscous salad. Toss to coat and serve.
Notes
- When making couscous, make sure you use the correct ratio of water to couscous. For every one cup of couscous, you need two cups of liquid.
- Don't skip the browning step of this recipe, it adds a delicious nutty flavor to the couscous.
- Be sure to keep an eye on your couscous while it is simmering. Once all of the liquid has been absorbed, then remove it from heat immediately and fluff it with a fork before serving.
- To save time, make the salad dressing in advance.
Nutrition Information
Show Details
Serving
6g
Calories
436kcal
(22%)
Carbohydrates
41g
(14%)
Protein
13g
(26%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.002g
(0%)
Cholesterol
22mg
(7%)
Sodium
1082mg
(45%)
Potassium
434mg
(9%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
2010IU
(40%)
Vitamin C
39mg
(43%)
Calcium
218mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 436kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 22mg | 7% |
| Sodium | 1082mg | 45% |
| Potassium | 434mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 2010IU | 40% |
| Vitamin C | 39mg | 43% |
| Calcium | 218mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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