Fruited Israeli Couscous

Israeli couscous, also known as pearl couscous, is a type of pasta made from semolina flour. It was developed in Israel in the 1950s as a way to provide a quick-cooking and versatile grain alternative.

This is vegan recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Fruited Israeli Couscous

Cooking Method: Boiling, Sautéing Cuisine: Middle Eastern Courses: Lunch, Salad, Side Dish Recipe Keys: Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Israeli couscous
• 2 tablespoon Olive oil
• 1 medium Red onion
• 1 medium Bell pepper
• ¹⁄₂ cup Dried cranberries
• ¹⁄₂ cup Dried apricots
• ¹⁄₄ cup Parsley
• 2 tablespoon Lemon juice
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• ¹⁄₄ cup Almonds

Instructions

1. Cook the Israeli couscous according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add chopped red onion and bell pepper. Sauté until softened.
3. In a large bowl, combine cooked couscous, sautéed vegetables, dried cranberries, dried apricots, chopped parsley, lemon juice, salt, and black pepper. Mix well.
4. Toast the almonds in a dry pan until golden and fragrant. Let them cool, then roughly chop.
5. Sprinkle the chopped almonds over the couscous salad.
6. Serve the fruited Israeli couscous salad chilled or at room temperature.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 40g14%

Sugars 8g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.