Mediterranean Israeli Couscous Salad
This vibrant Mediterranean Israeli Couscous Salad bursts with flavor and texture, making it a perfect dish for any occasion. The combination of tender couscous, fresh vegetables, and a hint of sweetness from currants or raisins offers a delightful twist on a classic grain salad. Tossed with a zesty dressing made from extra virgin olive oil and sherry wine vinegar, this salad is as healthy as it is delicious. Whether served as a side dish or a light main course, it's a great way to bring a taste of the Mediterranean to your table. Ideal for picnics, barbecues, or a refreshing meal on a warm day, this dish is easy to prepare and even easier to share.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Israeli couscous
1 lb (uncooked)
Salt
to taste
Extra virgin olive oil
1/4 cup
Sherry wine vinegar or freshly squeezed lemon juice
2 tablespoons
Ground cumin
1/2 teaspoon
Ground cinnamon
1/8 teaspoon
Preserved lemon (skin only, thinly sliced) or lemon zest
1
Red onion
1/2 small (thinly sliced)
Currants or golden raisins
1/4 cup
Cooked chickpeas
1/2 cup (can be drained canned)
Capers
2 tablespoons
Pine nuts
1/2 cup (toasted)
Cherry or grape tomatoes
1 pint (halved if large)
Fresh parsley leaves
1/2 cup (chopped)
Instructions
1
Begin by bringing a large pot of water to a rolling boil, adding a generous amount of salt to enhance the couscous flavor.
2
Once boiling, add the Israeli couscous and cook for about 8-10 minutes, stirring occasionally until the grains are tender but still have a slight bite to them, avoiding mushiness.
3
Drain the couscous in a fine mesh strainer and briefly rinse under cold water to stop the cooking process. Allow it to drain well before transferring it to a large mixing bowl.
4
Drizzle the warm couscous with the extra virgin olive oil, sherry wine vinegar (or lemon juice), ground cumin, ground cinnamon, and a pinch of salt. Toss vigorously to ensure the dressing and spices are evenly distributed.
5
Taste the mixture and adjust the seasoning by adding more vinegar or salt if necessary for your palate.
6
Add the sliced preserved lemon, thinly sliced red onion, currants (or golden raisins), cooked chickpeas, capers, toasted pine nuts, halved cherry or grape tomatoes, and fresh parsley to the dressed couscous. Gently fold the ingredients together to combine.
7
For optimal flavor, let the salad sit at room temperature for at least 30 minutes to 1 hour before serving, allowing the flavors to meld beautifully.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Israeli Couscous Salad?
This is a vibrant and healthy grain salad featuring tender Israeli couscous, fresh vegetables, chickpeas, and a zesty dressing of olive oil and sherry vinegar.
How long does it take to cook the Israeli couscous?
The Israeli couscous should be cooked in boiling salted water for approximately 8 to 10 minutes until tender but still slightly firm.
Is this recipe vegan?
Yes, this Mediterranean Israeli Couscous Salad is vegan as it contains no animal products.
What can I use if I don't have sherry wine vinegar?
You can easily substitute sherry wine vinegar with freshly squeezed lemon juice.
Are there nuts in this salad?
Yes, the recipe includes 1/2 cup of toasted pine nuts for added texture and flavor.
How do I prevent the couscous from becoming mushy?
Rinse the couscous under cold water immediately after draining to stop the cooking process.
What spices are used in the dressing?
The salad is seasoned with ground cumin, ground cinnamon, and salt.
Can I substitute the currants?
Yes, golden raisins are a perfect substitute for currants in this recipe.
What kind of tomatoes should I use?
Cherry or grape tomatoes are recommended; they should be halved if they are large.
How should I prepare the preserved lemon?
Use only the skin of the preserved lemon and slice it thinly.
Can I use lemon zest instead of preserved lemon?
Yes, if you do not have preserved lemon, you can use lemon zest as an alternative.
How long should the salad sit before serving?
For the best flavor, let the salad sit at room temperature for 30 minutes to 1 hour to allow flavors to meld.
Is this salad good for meal prep?
Yes, it is tagged as a meal prep recipe and holds up well when stored.
Can I use canned chickpeas?
Yes, drained canned chickpeas work perfectly for this recipe.
What type of onion is used?
The recipe calls for 1/2 of a small red onion, thinly sliced.
Is this recipe vegetarian?
Yes, this dish is completely vegetarian-friendly.
How many ingredients are in this recipe?
There are 14 ingredients in total, including the dressing and garnishes.
What is the best way to toast pine nuts?
Briefly toast them in a dry pan over medium heat until they are golden brown and fragrant.
Can I serve this at a barbecue?
Absolutely, it is an ideal side dish for picnics, barbecues, or warm-day meals.
What is the role of capers in this salad?
Capers add a salty, briny pop of flavor that complements the Mediterranean ingredients.
Is Israeli couscous different from regular couscous?
Yes, Israeli couscous (or pearl couscous) is larger and has a chewier, pasta-like texture compared to the tiny grains of traditional couscous.
Can I add extra protein?
While it contains chickpeas, you could easily add grilled chicken, shrimp, or feta cheese if you aren't keeping it vegan.
What type of oil is best?
Extra virgin olive oil is recommended for its rich flavor in the dressing.
Does this salad contain fresh herbs?
Yes, it includes 1/2 cup of chopped fresh parsley leaves.
Is the salad served hot or cold?
It is best served at room temperature or slightly chilled.
What is the texture of the finished dish?
The salad offers a mix of tender grains, crunchy nuts, juicy tomatoes, and soft chickpeas.
Can I make this gluten-free?
To make it gluten-free, you would need to replace the wheat-based Israeli couscous with a gluten-free grain like quinoa.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days.
Can I use white onion instead of red?
Red onion is preferred for its color and milder raw flavor, but white onion or shallots can be used in a pinch.
Is this a light or heavy meal?
It is considered a light meal or a refreshing side dish.