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

    Israeli Couscous  Salad. Photo by Dr. Jenny

    1/1 Photo of Israeli Couscous Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    ratherbeswimmin''s Note:

    In 'How to Cook Everything Vegetarian' by Mark Bittman

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    Units: US | Metric


    1. 1
      Bring a large pot of water to a boil and salt it.
    2. 2
      Cook the couscous, stirring occasionally, until tender but not mushy.
    3. 3
      When it is ready, drain it well, rinse it very briefly with cold water, drain again, and transfer it to a large mixing bowl.
    4. 4
      Dress 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.
    5. 5
      Taste and add more acid or salt as necessary.
    6. 6
      Add 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.

    Ratings & Reviews:

    • on February 22, 2013


      We really enjoyed this delicious way to make Israeli couscous. It was flavorful, and was not overly difficult to prepare. We made the recipe as posted, though DH thought he might prefer the recipe next time without currants (he thought it too sweet with the cinnamon, but I am pretty sure this is personal preference). I especially liked the toasted pine nuts in this dish. I diced the preserved lemon. We would have this again. Thanks for posting. Made for Sun and Spice 2013.

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


    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

    preserved lemons

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