Israeli couscous salad

Israeli couscous salad

2.2 115 ratings

Prep. 20min

Total 1 h

4 portions

Ingredients

Dressing

garlic cloves
3
extra virgin olive oil plus extra to taste
60 g
red onion cut into halves
50 g
dried oregano
1 tsp
ground cumin
½ tsp
ground cinnamon
½ tsp
ground ginger
½ tsp
ground cayenne pepper
⅛ tsp
grated lemon zest no white pith
1 tsp
lemon juice plus extra to taste
40 g
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
3 sprigs

Couscous salad

water
800 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)
200 g
cherry tomatoes cut into halves
250 g
pitted Kalamata olives cut into halves
100 g
pine nuts
30 g
shelled unsalted pistachio nuts
40 g
slivered almonds
40 g
sea salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Nutrition per 1 portion

Calories 791.5 kcal / 3324.8 kJ

Protein 29.6 g

Fat 40.2 g

Carbohydrates 70.5 g

Fiber 17.5 g

Saturated fat 5.1 g

Sodium 398.5 mg

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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