Spring Israeli Couscous Salad
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Spring Israeli Couscous Salad
Crunchy snap peas, fresh herbs, spinach, and a lemon-based dressing make this Spring Israeli Couscous Salad a must-add to your warm-weather rotation. It is a great accompaniment for a variety of proteins and keeps well in the fridge for several days. It is portable and suitable for a picnic or a potluck dish. I personally enjoy the leftovers for lunch.Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
I was inspired to create this Spring Israeli Couscous salad recipe after reading a similar recipe by Hetty Lui McKinnon, recently published in the New York Times for Herby Pearl Couscous and Sugar Snap Pea Salad. I thought snap peas and Israeli couscous was an inspired combination for spring and a fresh remake of a more wintery Israeli couscous salad I make with pomegranates. I load my version with almonds, pistachios, mint, parsley and dill. Sometimes, I add a generous helping of fresh spinach to the mix.Note: SNFD is an Amazon affiliate, and we earn a small commission when you purchase through our links.
Israeli Couscous
Photo credit: Amazon
Israeli couscous, also known as pearl couscous or ptitim, is actually pasta, and not couscous. It was developed under the direction of Prime Minister David Ben Gurion in the 1950’s to provide an alternative to rice and to address food shortages during the War of Independence. Slightly chewy, this tiny pasta absorbs a lot of dressing and flavor. The closest pasta to it is Italian Fregola Sarda, a tiny toasted pasta from Sardinia.Fregola Sardo
Photo credit: Amazon
More Israeli Couscous and Fregola Sardo Recipes Fully Loaded Israeli Couscous Salad
I make this Israeli couscous salad whenever fresh pomegranates are in season. It is fabulous with Slow Braised Pomegranate Glazed Lamb Shanks.
Fregola Sarda Tabouleh with Roasted Vegetables
This is a riff on traditional tabouleh that swaps Fregola Sarda for bulgar. I roast the vegetables instead of using raw veggies and add walnuts for some savory crunch.
I hope you enjoy this Spring Israeli Couscous Salad. Please write in and let me know what you think!
PrintSpring Israeli Couscous Salad
A tasty, make-ahead dish, this Israeli couscous salad is packed with snap peas, herbs, and nuts, perfect for a light lunch or outdoor gathering.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner or Lunch
- Cuisine: Mediterranean
- Diet: Dairy-Free
Ingredients
Scale
For dressing:
- 2 T minced shallots
- 1 t whole grain mustard
- 1 t honey
- Zest of one lemon plus 4 T juice
- 6 ounces good EV olive oil
- Kosher salt and fresh ground pepper
For couscous:
- 2 cups Israeli couscous, also called Pearl couscous
- 4 cups chicken or vegetable stock
For salad:
- 10 ounces snap peas, trimmed and cut into ½” segments
- 4 green onions, sliced, including both white and green parts
- 1 cup sliced almonds
- 1 cup raw pistachios
- 1 cup yellow raisins
- 1 large handful fresh mint, chopped
- 5 ounces fresh baby spinach (optional)
Instructions
For the dressing:
- Make the dressing in a bowl large enough to hold all the ingredients. Whisk together the shallots, mustard, honey, lemon zest and juice. Once combined, slowly add the olive oil, whisking to create an emulsion. Season with kosher salt and freshly ground pepper. Set aside.
For the couscous:
- Put the couscous in a large pot and toast on the stove over medium heat until the couscous begins to brown. Stir frequently, keeping your eye on it so it doesn’t burn. Add the chicken stock and bring to a boil. Reduce heat and simmer until el dente, about 8 – 10 minutes, depending on package instructions.
- Remove the couscous from the heat and drain. Add the couscous to the bowl with the dressing and toss until dressing is well distributed and there are no clumps of couscous. Set aside.
For the salad:
- Add the chopped snap peas, green onions, almonds, pistachios, yellow raisins and herbs to the salad and toss well. Taste and adjust lemon juice, kosher salt, and pepper to taste. At this point, the salad can be refrigerated until ready to serve. It will keep in the fridge for several days.
- Right before serving, add the optional fresh spinach and toss again.
Notes
This recipe makes about 8 servings. I make more than I will serve in one sitting because it makes a great lunch or snack later in the week. I recommend adding spinach only in the amount you will immediately consume to keep it from wilting.
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