Fully Loaded Israeli Couscous Salad
This fully loaded Israeli couscous salad is bursting with fruit, nuts, herbs and vegetables. It is every bit as delicious as it is healthy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somethingnewfordinner.com.
Cooking tools:
- Microplane
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Pot
- Stove
- Whisk
- Mixing bowl
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 2 cups Israeli couscous (Also called pearl couscous)
- 3 cups chicken or vegetable broth (Also can be made with water)
- 3/4 cup dried barberries
- 3/4 cup toasted pistachios
- 3/4 cup toasted almond slices
- 1 cup pomegranate seeds
- 3/4 cups golden raisins
- Zest from one lemon
- Handful or fresh mint, torn or chopped
- Handful of fresh basil torn or chopped
- Handful of fresh dill, torn or chopped
- 3 ounces baby spinach or arugula
- 2 T minced shallots
- 2 T lemon juice
- 1 t whole grain mustard
- 1 t honey
- 6 T good quality extra virgin olive oil (use your good stuff!)
- Kosher salt
- fresh ground pepper
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