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    You are in: Home / Recipes / Israeli Couscous and Cranberry Salad Recipe
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    Israeli Couscous and Cranberry Salad

    Israeli Couscous and Cranberry Salad. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Kiwi Kathy's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
    2. 2
      Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
    3. 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. 4
      Drain in a colander, but do not rinse. Leave to cool.
    5. 5
      Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
    6. 6
      Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
    7. 7
      Spritz with lemon juice and adjust with salt to taste.

    Ratings & Reviews:

    • on October 22, 2011

      55

      The best one yet!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2011

      45

      *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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2012

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Israeli Couscous and Cranberry Salad

    Serving Size: 1 (90 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 274.0
     
    Calories from Fat 166
    60%
    Total Fat 18.5 g
    28%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 5.2 mg
    0%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 3.2 g
    13%
    Sugars 2.1 g
    8%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    vegetable stock

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