Israeli Couscous and Cranberry Salad

READY IN: 25mins
Recipe by Kiwi Kathy

This is a delicious and colourful salad which is quick and easy to make. Keeps well if it lasts that long. I only used 1 cup of dried craisins and as I didn't have a full cup of them I topped it up with dried currants. I also only used 1/3 cup of pine nuts as that was all I had, and also they are very expensive, so using a whole cup seems a bit extravagant. However I submit the recipe in it's original form.

Top Review by GypsyNumberOne

The best one yet!!!

Ingredients Nutrition


  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.

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