Israeli couscous salad
TM6 TM5 TM31

Israeli couscous salad

2.8 (37 ratings)

Ingredients

Dressing

  • 3 garlic cloves
  • 60 g extra virgin olive oil, plus extra to taste
  • 50 g red onion, cut into halves
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ⅛ tsp ground cayenne pepper
  • 1 tsp grated lemon zest, no white pith
  • 40 g lemon juice, plus extra to taste
  • 3 sprigs fresh mint, leaves only, torn into pieces
  • 3 sprigs fresh flat-leaf parsley, leaves only, torn into pieces
  • 3 sprigs fresh basil, leaves only, torn into pieces

Couscous salad

  • 800 g water
  • 200 g Israeli couscous, rinsed and drained (also known as pearl couscous)
  • 200 g red lentils, rinsed and drained
  • 200 g broccoli, broken into florets (2 cm)
  • 200 g cauliflower, broken into florets (2 cm)
  • 250 g cherry tomatoes, cut into halves
  • 100 g pitted Kalamata olives, cut into halves
  • 30 g pine nuts
  • 40 g shelled unsalted pistachio nuts
  • 40 g slivered almonds
  • 1 - 2 pinches sea salt, to taste
  • 1 - 2 pinches ground black pepper, to taste

Nutrition
per 1 portion
Calories
3324.8 kJ / 791.5 kcal
Protein
29.6 g
Carbohydrates
70.5 g
Fat
40.2 g
Saturated fat
5.1 g
Fiber
17.5 g
Sodium
398.5 mg

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