Fully Loaded Israeli Couscous Salad




Yield 4 - 6 servings

This fully loaded Israeli couscous salad is bursting with fruit, nuts, herbs and vegetables. It is every bit as delicious as it is healthy.


For couscous:

For dressing:


For the couscous:

  1. Heat a non-stick pot that is big enough to hold the couscous and the chicken stock. Add the couscous and toast until most of the grains are golden brown, stirring frequently. This will take 2 - 5 minutes. Add the chicken stock, bring to a boil and reduce heat. Cover and cook for 10 minutes, until liquid is absorbed and the couscous is cooked through and has a nice chewy texture. Remove from heat and fluff with a fork. Return the lid and allow to sit for 10 minutes. 
  2. Put barberries in a small bowl and cover with hot water. Allow to rehydrate for 10 minutes, drain into a mesh strainer and push on the fruit with the back of a spoon to squeeze out the excess moisture. 
  3. Put the cooked couscous in a bowl and add the barberries, nuts, fruit, lemon zest and herbs. You can either add the spinach or arugula at this point, mixing it in with the salad, or reserve it as a bed to serve the couscous on. Add the dressing, toss and serve.

For the dressing: 

  1. Put shallots, lemon juice, mustard and honey in a small bowl. Whisk together. Gradually whisk in the olive oil to create an emulsion. Season with salt and pepper, taste and adjust if needed.

Courses Dinner

Cuisine Middle Eastern

Recipe by Something New For Dinner at