israeli couscous salad

Israeli Pearl Couscous Salad has an array of veggies including asparagus and olives. The flavors will have you thinking gourmet.

Asparagus Couscous Salad

vegetable broth

couscous, 1 Package, Lebanese is a larger couscous

asparagus spears asparagus

kalamata olives

red bell peppers, chopped

baby spinach, torn

scallions, thinly sliced

garlic powder

dill weed

sea salt

black pepper

lemon juice, fresh squeezed

extra virgin olive oil

In a medium saucepan bring the vegetable broth to a boil.

Add the couscous and cook for about 10 minutes, Drain and set aside.

Snap off the tough end of each spear. You can also cut about 1" off each end instead.

Lay out, in one layer, on a lightly oiled baking sheet.&nbsp;Sprinkle with olive oil and salt and pepper.

Roast at 450 degrees for about 10 minutes. Toss a couple of times during those 10 minutes.

Overcooked asparagus they will become tough so be careful.

Option 1, roasted :

If you would like to steam them then cut off the ends as described above.

Cut into 2" pieces. Put in a steaming basket and steam over boiling water for about 2 minutes.

Remove from heat, drain and run under cold water to stop cooking.&nbsp;Set aside.

Option 2, steamed:

If you are using jarred asparagus then drain and cut the spears in 2" pieces.

Place the couscous into a medium-size bowl.

Option 3, jarred:

Add all the rest of the ingredients and toss lightly.

Refrigerate for at least one hour for the flavors to meld.

The remainder of the recipe:

https://embed.mediavine.com/videos/cdnt7veczebdtkplpgzf

Pearl Couscous Salad has an array of veggies such as asparagus and flavors that will have you thinking gourmet. It will liven up your day for lunch and is fancy enough as a side dish at any family and friends gathering.

Pearl Couscous Salad with Asparagus

Israeli couscous salad is packed with raw vegetables and cooked pearl couscous also known as Israeli couscous and chickpeas. With lots of fresh herbs and tossed with simple lemon dressing this salad is perfect salad for hot days, great for picnic and potlucks.

📋Israeli Couscous Salad

pearl couscous

chickpeas ((can use canned chickpeas too))

garlic (minced)

onion (finely chopped)

EVOO

oz cherry tomatoes (halved)

cucumbers (diced)

¼ red onion (diced)

baby spinach (finely sliced)

parsley (or cilantro, chopped)

mint (chopped)

green onions (chopped fine)

jalapenos (chopped fine (reduce it to

EVOO (use best quality)

lemon zest

lemon juice (freshly squeezed)

Dijon mustard

salt

½ teaspoon crushed pepper

No canned chickpeas? No problem. Cook chickpeas easily at home. Start by soaking dried chickpeas overnight and cooked it in pressure cooker next morning for 20 minutes (for 1 cup chickpeas use ¼ to ½ cup water to cook).

If using canned chickpeas simple drain chickpeas from the liquid and rinse it once in colander before using.Let’s cook couscous first.

In a large pot, heat EVOO(use the best quality). Saute minced garlic and onions for 2 minutes, sautéing at regular intervals.

Once onions begin to sweat, add in pearl couscous.

Pour water or stock (use vegetable stock for vegetarian option), still for 30 seconds.

When water begin to boil, reduce heat to medium low. Cover pot with the lid and let it cook for 8 to 10 minutes.

Couscous should be light and fluffy.

Open the lid, fluff it with fork gently. Keep it aside to cool.

To Cook Couscous:

While couscous cools down, we can make the salad dressing. Into a jar, pour EVOO (use best quality), lemon zest, lemon juice, mustard, salt and pepper. Shake well.

Make Salad Dressing:

Into a large salad bowl, add cooked couscous. Add in rest of the salad ingredients – halved cherry tomatoes, chopped cucumbers, red onions, roughly chopped baby spinach, cooked (or canned) chickpeas, chopped fresh herbs (cilantro or parsley and fresh mint), chopped green onions, chopped jalapenos (leave the seeds on if you like it hot).

Pour salad dressing over it. Gently toss the salad until well combined.

Serve the salad immediately for the side dish.

Tossing Salad:

https://www.youtube.com/watch?v=mUtvYILG_rk&feature=youtu.be

Israeli couscous salad is packed with raw vegetables and cooked pearl couscous also known as Israeli couscous and chickpeas. With lots of fresh herbs and tossed with simple lemon dressing this salad is perfect salad for hot days, great for picnic and potlucks.

Detailed Recipe Link - https://www.currytrail.in/israeli-couscous-salad/

Israeli Couscous Salad

This warm Israeli couscous salad is full of colorful roasted vegetables and dressed in a tangy vinaigrette. Serve as a side dish or on it&#039;s own as a vegetarian main course.

Israeli Couscous with Roasted Vegetables

olive oil

Israeli couscous

vegetable stock (or chicken stock

zucchini

cherry tomatoes (large ones, cut in half)

onion

red or orange bell peppers

garlic

Kosher salt

balsamic vinegar (aged

lemon juice

Salt and pepper (to taste)

Preheat the oven to 400 degrees Fahrenheit and add the vegetables to a baking sheet.

Drizzle the vegetables with olive oil and season with salt and pepper and chopped garlic. Give the vegetables a toss so everything is coated evenly and roast the vegetables for 40-45 minutes until tender.

While the vegetables are cooking, make the Israeli couscous. Place a small pot over medium heat and drizzle with olive oil. Add the couscous and toast for 5-8 minutes, stirring until the pearl couscous is lightly golden brown.

Pour in the vegetable stock and bring up to a boil, then down to a simmer and cook the couscous for 20 minutes, until the couscous is tender and liquid has soaked up.

Make the vinaigrette by whisking the olive oil, balsamic, dijon and lemon juice together until combined.

Once everything is done, combine the cooked pearl couscous and the roasted vegetables in a large bowl and drizzle with vinaigrette and toss to combine.

Garnish with fresh basil and serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679428677/ftbhgvk83a0ecyzcdkxj.mp4

Full of vibrant colors and layers of flavors, this simple recipe for Israeli couscous salad with roasted vegetables is warm and satisfying. Serve the warm Mediterranean couscous salad alongside your favorite protein or alone as a vegetarian main course.

Israeli Couscous Salad with Roasted Vegetables

Our Israeli Couscous recipe is a quick and easy way of making a fast vegan lunch. Learn how to make citrus flavoured Israeli couscous salad with fresh herbs. Our pearl couscous salad recipe takes just 15 minutes to complete.

Israeli Couscous Recipe

orange,

tsp parsley

tsp salt

oregano

lambs lettuce

Citrus Israeli Couscous Salad Recipe 

Make the pearl couscous

Make the pearl couscous according to package instructions. It usually takes up to 10 minutes of cooking time for it to be ready.

Drain the pearl couscous

Drain the pearl couscous and transfer to a bowl. Add the salt, olive oil, lemon juice and parsley and mix well. Taste and adjust the seasoning if needed.

Cut the oranges into

Cut the oranges into orange wheels. <br />
Transfer the pearl couscous onto two plates. Add the orange wheels and the lamb's lettuce. Add the chilli pepper if using. Scatter with fresh oregano and serve.

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Top 4 israeli couscous salad recipes from across the web

The most viewed israeli couscous salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asparagus Couscous Salad

📋Israeli Couscous Salad

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The most viewed israeli couscous salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine