Cranberry & Pine Nut Israeli Couscous Salad
This vibrant Cranberry & Pine Nut Israeli Couscous Salad is a perfect blend of flavors and textures that delight both the eyes and the palate. The nutty flavor of toasted Israeli couscous pairs beautifully with the sweet tartness of dried cranberries, while the crunch of pine nuts adds a lovely contrast. Fresh spring onions, red onions, and cilantro enhance the freshness of the dish, making it a great side for any meal or a light, nutritious lunch on its own. Not only is it quick and easy to prepare, but it also keeps well in the fridge, making it an ideal make-ahead option for busy days. Feel free to personalize this versatile salad by adding seasonal vegetables or your favorite nuts.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Israeli couscous
1 cup (uncooked)
Vegetable stock
2 cups (liquid)
Olive oil
4 tablespoons (divided)
Dried cranberries
2 cups (none)
Pine nuts
1 cup (toasted)
Spring onion
1/2 cup (white parts only, chopped)
Red onion
1/2 (medium-sized, finely chopped)
Cilantro
1/2 cup (chopped)
Lemon zest
1 teaspoon (none)
Shallot
1 (minced)
Lemon
1/2 (fresh juice)
Salt
to taste (none)
Instructions
1
In a heavy-bottomed saucepan, heat 1 tablespoon of olive oil over medium heat.
2
Add 1 cup of Israeli couscous and sauté for about 1 minute, stirring frequently until the couscous is lightly browned.
3
Pour in 2 cups of vegetable stock, cover with a lid, and reduce the heat to low. Let it simmer for approximately 15 minutes, or until the couscous has absorbed most of the liquid and is al dente.
4
Once done, drain the couscous in a colander but do not rinse. Allow it to cool completely.
5
Once cool, return the couscous to the pot and toss with the remaining 3 tablespoons of olive oil to coat and separate the grains.
6
In a large mixing bowl, combine the cooled couscous with dried cranberries, pine nuts, chopped spring onions, finely chopped red onion, cilantro, lemon zest, and minced shallots.
7
Squeeze half a lemon over the salad for freshness and season with salt to taste. Mix gently to combine all the ingredients evenly.
8
Serve chilled or at room temperature, and enjoy your delicious and colorful salad!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cranberry & Pine Nut Israeli Couscous Salad?
It is a vibrant salad featuring toasted Israeli couscous, sweet dried cranberries, and crunchy pine nuts mixed with fresh herbs and lemon.
How much Israeli couscous do I need?
The recipe requires 1 cup of uncooked Israeli couscous.
What is the first step in cooking the couscous?
Heat 1 tablespoon of olive oil in a saucepan and sauté the couscous for about 1 minute until lightly browned.
How long should the couscous simmer?
Let the couscous simmer for approximately 15 minutes after adding the vegetable stock.
Should I rinse the couscous after cooking?
No, you should drain the couscous in a colander but do not rinse it.
How do I keep the couscous grains from sticking together?
Toss the cooled couscous with 3 tablespoons of olive oil to coat and separate the grains.
What liquid is used to cook the couscous?
The recipe calls for 2 cups of vegetable stock to cook the couscous.
How many cups of dried cranberries are used?
This recipe uses 2 cups of dried cranberries.
Are the pine nuts toasted?
Yes, you should use 1 cup of toasted pine nuts for this salad.
What part of the spring onion should I chop?
The recipe specifies using 1/2 cup of the white parts only, chopped.
How should the red onion be prepared?
Use 1/2 of a medium-sized red onion, finely chopped.
Is cilantro included in this recipe?
Yes, the recipe includes 1/2 cup of chopped cilantro.
How much lemon zest is required?
You will need 1 teaspoon of lemon zest.
How should the shallot be prepared?
One shallot should be minced before being added to the salad.
Is there fresh lemon juice in the salad?
Yes, squeeze half a lemon over the salad for freshness.
Is this recipe suitable for vegetarians?
Yes, it is a vegetarian-friendly recipe using vegetable stock and plant-based ingredients.
Can this salad be made ahead of time?
Yes, it keeps well in the fridge and is an ideal make-ahead option.
How should the salad be served?
It can be served chilled or at room temperature.
Can I customize this salad?
Yes, you can personalize it by adding seasonal vegetables or your favorite nuts.
What is the total amount of olive oil used?
A total of 4 tablespoons of olive oil is used, divided between cooking and tossing.
How do I sauté the couscous?
Sauté it in a heavy-bottomed saucepan over medium heat, stirring frequently.
Is this recipe considered healthy?
Yes, it is described as a nutritious and healthy light lunch or side dish.
What is the texture of the Israeli couscous in this dish?
When cooked correctly, it should be al dente with a slightly chewy, pasta-like texture.
Can I substitute the pine nuts?
While the recipe calls for pine nuts, you can substitute them with other nuts like slivered almonds.
What if I don't have vegetable stock?
You can use water, but vegetable stock provides much more flavor to the couscous.
How much cilantro is needed?
The recipe uses 1/2 cup of chopped cilantro.
Is the salad served warm?
The couscous is cooled completely before mixing, so the salad is served chilled or at room temperature.
Is this dish gluten-free?
Though tagged as gluten-free, standard Israeli couscous is made from wheat, so use a gluten-free substitute if necessary.
How do I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator.
Can I add protein to this salad?
Yes, you can easily add proteins like chickpeas or grilled chicken to make it a fuller meal.