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Yale's Israeli Couscous Salad

Here's how you make Yale's Israeli Couscous Salad
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  • Servings: 8
  • Prep: 3h
  • Cook: 5m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • Dressing
  • 2/3 cup canola oil
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground coriander
  • 1/3 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Salad
  • 16 ounces Israeli dry couscous (2 cups)
  • 1 tablespoon olive oil
  • 1 clove garlic, smashed
  • 3 cups water, boiling
  • 1 tablespoon fresh mint, minced
  • 1 cup tomatoes, diced
  • 1 cup fresh baby spinach, torn
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh basil, minced
  • 3 green onions, minced
  • 1 teaspoon fresh oregano, minced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix dressing together and set aside.

  • Step 2: In skillet add olive oil.

  • Step 3: Add garlic and dried couscous.

  • Step 4: Toast lightly.

  • Step 5: Add boiling water, cover and take off heat, let set 30 minutes until all water is absorbed.

  • Step 6: Add dressing and toss.

  • Step 7: Add veggies and toss.

  • Step 8: Season to taste.

  • Step 9: Refrigerate 2 hours until cold.

We hope you enjoy this recipe!

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