Total Time
Prep 20 mins
Cook 10 mins

A combination of several favorite recipes all in one! Israeli coucous is larger than regular coucous and can be found in the kosher section of the grocery store.

Ingredients Nutrition


  1. Cook coucous according to package directions, drain and rinse in cool water.
  2. Combine remaining ingredients and cover and chill till ready to eat.


Most Helpful

I used sun-dried tomatoes, Greek olives and added some toasted pine nuts. I also used balsamic vinegar. It was delicious. I served it with grilled shrimps w/garlic on the side. This is more a 'summer' meal, but I live in AZ and like it year round. Oh, and I also used the fresh basil rather than tarragon, which I couldn't find fresh here. At the end I added some fresh lemon zest too.

Carolina_Dee January 01, 2013

Excellent! Full of fresh flavors and tastes like summer! I subbed dried tarragon for fresh & yellow bell peppers and used a few green olives w/ pimentos, it's all I had. I think any briney olive would work, in a pinch. I was skeptical about using tarragon and boy, oh boy, make sure you include thi in the dressing. I mixed the dried herbs with the lemon juice, red wine vinegar & EVOO, shook and poured over the salad. YUM! It didn't even need S&P! Thanks for posting MacChef, it's a winner and will be made all summer long!

Chicagoland Chef du Jour March 13, 2012

THis was very very good... I didi triple the sauce and left out the tomatoes and olives...
it was great even with leaving out those items...

CIndytc June 27, 2011

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