Israeli Couscous and Cranberry Salad
photo by I'mPat
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 236.59 ml israeli couscous
- 473.18 ml vegetable stock
- 59.16 ml olive oil, divided
- 473.18 ml dried cranberries
- 236.59 ml pine nuts
- 118.29 ml spring onion, white parts only, chopped
- 1 red onion, medium sized and finely chopped
- 118.29 ml cilantro, chopped
- 4.92 ml lemon zest
- 1 shallot, minced
- 1 lemon
- salt
directions
- Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
- Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
- 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.
- Drain in a colander, but do not rinse. Leave to cool.
- Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
- Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
- Spritz with lemon juice and adjust with salt to taste.
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Reviews
-
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.
RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.