Israeli Couscous and Cranberry Salad

Total Time
Prep 10 mins
Cook 15 mins

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.

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.
Most Helpful

*Made for Australia/NZ Swap #50* I also only used 1 cup of Craisins, which was plenty-- any more would have been too sweet. Made the rest as directed. Very nice salad, served with salmon burgers. Nice crisp sensation ! Thanks for posting, Kathy.

NurseJaney March 17, 2011

I scaled this back for 4 serves (which was plenty for 3 of us as our only side and still a little left over). I only used 2 teaspoons of oil in the cooked couscous and that was plenty to separate it and then stir int he rest of the ingredients as per recipe, though I did use parsley instead of coriander/cilantro as we don't really care for the taste of it and the lemon added a really refreshing taste. Thank you Kiwi Kathy, made for Aussie/Kiwi Recipe Swap #66 July 2012.

I'mPat July 09, 2012