Yale's Israeli Couscous Salad
Created by dienia b on December 16, 2023
- Servings: 8
- Prep Time: 3h
- Cook Time: 5m
- Recipe #41981
Ingredients
- 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
How to Make
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Step 1: Mix dressing together and set aside.
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Step 2: In skillet add olive oil.
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Step 3: Add garlic and dried couscous.
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Step 4: Toast lightly.
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Step 5: Add boiling water, cover and take off heat, let set 30 minutes until all water is absorbed.
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Step 6: Add dressing and toss.
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Step 7: Add veggies and toss.
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Step 8: Season to taste.
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Step 9: Refrigerate 2 hours until cold.
Nutritional Facts
- Serving Size: 1 (190.2 g)
- Calories 378.4
- Total Fat - 23.7 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 116.2 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 2.9 g
- Sugars - 0.8 g
- Protein - 6 g
- Calcium - 28.7 mg
- Iron - 1 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.1 mg