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Israeli Couscous Salad
This recipe for Israeli Couscous Salad welcomes any changes you feel like making to it, but I make mine with toasted walnuts, feta, mint, peppery arugula, and quick pickled shallots; every forkful is fresh and fantastic. It's really tempting to eat the whole bowl in one sitting.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●bowl
- ●whisk
📝 Preparation Steps
1
To make the pickled shallots:
2
In a small saucepan over medium-high heat, bring vinegar, sugar, and a pinch of salt to simmer, stirring until sugar is dissolved. Stir in shallots.
3
Cover and cool completely, about ⏱️ 30 minutes. Drain well and discard marinade.
4
To make the couscous:
5
In a medium saucepan over medium heat, combine couscous and oil. Cook the couscous until lightly browned, about 5 to ⏱️ 6 minutes.
6
Stir in water and salt and bring to boil. Reduce heat, cover, and simmer until water is absorbed, stirring occasionally, about 9 to ⏱️ 12 minutes. Remove from heat and let stand, covered, for ⏱️ 3 minutes.
7
Transfer to a rimmed baking sheet and spread in a single layer. Cool completely, about ⏱️ 15 minutes.
8
To make the salad:
9
In a large bowl, whisk together olive oil, lemon juice, mustard, red pepper flakes (if using), and a pinch of salt. Add cooled couscous, arugula, mint, 1/2 cup feta, peas, walnuts, and drained shallots. Toss to combine.
olive oil3 tablespoonslemon juice3 tablespoons
10
Season to taste with salt and pepper and transfer to a serving bowl. Garnish with remaining feta and more chopped walnuts.
Nutrition Facts
calories
457 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
5 g
sugar Content
7 g
sodium Content
436 mg
protein Content
13 g
cholesterol Content
17 mg
carbohydrate Content
56 g
saturated Fat Content
5 g
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