Ingredients for Israeli Couscous Salad
- Salt to taste
- Israeli Couscous
- Extra Virgin Olive Oil
- Sherry Wine Vinegar
- Ground Cumin
- Ground Cinnamon
- ½ cup chopped preserved lemon
- Red Onion
- ¼ cup currants
- 1 cup cooked chickpeas (canned, drained, and rinsed)
- 2 tablespoons capers (drained)
- ¼ cup pine nuts
- Cherry Tomatoes
- Fresh Parsley Leaves
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How to Make Israeli Couscous Salad
- Bring a large pot of salted water (approximately 6 cups) to a rolling boil.
- Add 1 ½ cups Israeli couscous to the boiling water. Stir occasionally, cooking for about 10-12 minutes, or until tender but still firm to the bite.
- Drain the couscous thoroughly in a fine-mesh sieve. Rinse briefly under cold water to stop the cooking process and drain again completely.
- Transfer the couscous to a large bowl. Drizzle with ¼ cup olive oil, 2 tablespoons red wine vinegar (or lemon juice), 1 teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon smoked paprika, and a pinch of salt. Toss vigorously to coat evenly.
- Taste and adjust seasoning with more vinegar, salt, or spices as needed.
- Add the following ingredients to the couscous and gently toss to combine: ½ cup chopped preserved lemon, ½ cup chopped red onion, ¼ cup currants, 1 cup cooked chickpeas (canned, drained, and rinsed), 2 tablespoons capers (drained), ¼ cup pine nuts, 1 cup chopped tomatoes, and ½ cup chopped fresh parsley.
- For best flavor, cover and let the salad rest at room temperature for at least 30 minutes (or up to 2 hours) before serving. This allows the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
24g
Fat
9g
Carbs
24g