1/1 Photo of Israeli Couscous Salad
In 'How to Cook Everything Vegetarian' by Mark Bittman
My Private Note
Units: US | Metric
- 1 lb israeli couscous
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry wine vinegar (or freshly squeezed lemon juice)
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1 preserved lemon, skin only, sliced as thinly as possible (or 1 T. lemon zest)
- 1/2 small red onion, thinly sliced
- 1/4 cup currants or 1/4 cup golden raisin
- 1/2 cup cooked chickpeas (can be drained canned)
- 2 tablespoons capers
- 1/2 cup pine nuts, toasted
- 1 pint cherry tomatoes or 1 pint grape tomatoes, halved if large
- 1/2 cup chopped fresh parsley leaves
- 1Bring a large pot of water to a boil and salt it.
- 2Cook the couscous, stirring occasionally, until tender but not mushy.
- 3When it is ready, drain it well, rinse it very briefly with cold water, drain again, and transfer it to a large mixing bowl.
- 4Dress the couscous with olive oil, vinegar, ground spices, and a pinch of salt and toss it vigorously to ensure the spices are well distributed throughout the pasta.
- 5Taste and add more acid or salt as necessary.
- 6Add the preserved lemon, onion, currants, chickpeas, capers, pine nuts, tomatoes, and parsley to the couscous; toss them through once or twice, and if possible, let the salad rest at room temperature for an hour before serving.
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Nutritional Facts for Israeli Couscous Salad
Serving Size: 1 (185 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 495.0
- Calories from Fat 158
- Total Fat 17.6 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 159.0 mg
- Total Carbohydrate 72.0 g
- Dietary Fiber 6.4 g
- Sugars 6.0 g
- Protein 13.1 g
The following items or measurements are not included:
sherry wine vinegar