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COUSCOUS Day

Israeli Couscous Salad Recipe

25 mins
Prep: 15 mins | Cook: 10 mins | Servings: 8 people
Ingredients

    Directions

      Israeli Couscous Salad Recipe

       

      Israeli Couscous Salad with spinach, tomatoes and a light orange dressing.

      israeli couscous

       

      Israeli Couscous Salad is a delicious salad filled with fresh spinach and tomatoes. This is a perfect summer salad for picnics, BBQs and potlucks because it travels well and you don’t have to worry about keeping it ice cold. 

      This salad can be eaten right away, but it really is best after refrigerated and all the flavors have a chance to meld together.

      I thought the salad was even better eaten the next day, which makes this couscous salad even more perfect for a summertime BBQ. I love dishes that you can make the day before.

      pearl couscous

      Ingredients

      Couscous

      Salad

      • 1 cup baby spinach sliced into 1/4 inch strips
      • 1 cup cherry tomatoes halved
      • 1/4 cup red onion finely chopped

      Dressing

      • zest from one orange
      • juice from one orange
      • 2 Tablespoons olive oil
      • 1 clove garlic minced
      • 1/4 teaspoon pepper
      • 1/4 teaspoon salt

      Instructions

      1. Cook couscous according to package directions.

      Dressing

      1. Mix orange zest, freshly squeezed orange juice, olive oil, garlic and salt and pepper together.

      2. While couscous is still warm, but not hot, pour dressing over couscous. Stir.

      Assemble Salad

      1. When couscous has cooled to room temperature, add spinach, tomatoes and onions. Stir. Add additional salt and pepper if needed.

      2. Salad can be eaten right away or covered and refrigerated until chilled.

        pearl couscous

      Recipe by Chef: Kathy 

      Category: Origin:

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