Israeli Couscous and Cranberry Salad

Recipe by Kiwi Kathy
READY IN: 25mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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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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