Easy Israeli Couscous Salad
Easy Israeli couscous salad with chewy pearl couscous, apricots, mint, and pistachios is a delightful vegan dish made in 30 minutes or less.
Servings: 6
Calories: 311kcal
Ingredients
- 3 cloves garlic minced or pressed
- 2 cups Israeli couscous pearl couscous
- 1 medium cinnamon stick
- 1 teaspoon ground cumin
- ¼ teaspoon ground cardamom
- 2 medium limes zest of 1
- 3 cups water
- ¼ cup mint chopped
- ½ cup dried apricots diced
- ½ cup pistachios shelled
- Salt and pepper to taste
Instructions
- Heat a medium saucepan to medium heat, then add the garlic. Stir it for 30 seconds, then add the couscous, cinnamon stick, cumin, cardamom, and lime zest.
- Before adding the water, stir the couscous for about a minute to toast it.
- Bring the water to a simmer, cover the pot, and cook the couscous for 10 minutes until the water is absorbed.
- Stir the couscous, then add the lime juice, mint, apricots, and pistachios.
- Add salt and black pepper to taste and serve warm or at room temperature.
Video
Notes
- Store the leftover salad in an airtight container for 3-4 days. Let it warm to room temperature and toss it with lime or lemon juice before serving.
- Consult the package directions to ensure the proper ratio of couscous to water for your particular brand. You may need to make an adjustment if you use whole wheat couscous instead of 'regular' pearl couscous.
- Israeli (pearl) couscous is not gluten-free. You can find gluten-free couscous or substitute quinoa (1 cup) or sorghum in some grocery stores.
Nutrition
Calories: 311kcal | Carbohydrates: 58g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 15mg | Potassium: 374mg | Fiber: 6g | Sugar: 7g | Vitamin A: 530IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 2mg