1/3 Photos of Israeli Couscous and Cranberry Salad
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.
My Private Note
Units: US | Metric
- 1Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
- 2Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
- 3Stir 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.
- 4Drain in a colander, but do not rinse. Leave to cool.
- 5Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
- 6Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
- 7Spritz with lemon juice and adjust with salt to taste.
Browse Our Top Grains Recipes
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
- Total Fat 18.5 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 5.2 mg
- Total Carbohydrate 23.9 g
- Dietary Fiber 3.2 g
- Sugars 2.1 g
- Protein 5.4 g
The following items or measurements are not included: