Israeli Cous Cous Salad

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 6 People

Here is our third and final dish for our Easter Feast with @cottononkids! You guys are always asking for more salad recipes and this one is a banger because its easy, hearty, keeps really well for leftovers and most importantly its really tasty!! This salad pairs perfectly with our other two recipes for the Easter Feast especially alongside the Sumac Butterflied Chicken! If you missed our first two Easter Feast recipes for Homemade Flatbreads & Baba Ganoush and Sumac Butterflied Chicken with @cottononkids head to our feed! We can’t wait to see your Easter lunch tables hopefully featuring one or all of these recipes!

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Israeli Cous Cous Salad

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes
  • Serves: 6 People

Ingredients

  • 1 L Vegetable stock
  • 400 g Israeli couscous
  • 2 Lebanese cucumbers
  • 200 g Cherry tomatoes
  • 1 Red onion
  • 2 handfuls Sultanas, (or any dried fruit)
  • 200 g Pistachios, (or any nut)
  • 1 bunch Parsley
  • 2 Lemons
  • 3 tsp Ground cumin
  • Salt
  • 400 g Natural yoghurt
  • 2 tbsp Olive oil

Method

  • 1)

    Start by bringing IL of vegetable stock to the boil on high heat, then stir in 400g of Israeli couscous.

  • 2)

    Cover and let simmer for approx. 10 minutes (refer to exact cooking instructions on your packaging).

  • 3)

    Next finely dice 2 Lebanese cucumbers, 200g of mcherry tomatoes and 1 red onion (the diced ingredients should all be a similar size to the couscoscous).

  • 4)

    Place the diced ingredients into a large mixing bowl.

  • 5)

    Once cooked, strain off any excess liquid from the couscous, otherwise transfer onto a large flat plate and place in the fridge to cool.

  • 6)

    Now add 2 handfuls of sultanas, 200g of roughly chopped pistachios and a bunch of finely chopped parsley to the salad mix.

  • 7)

    For the yoghurt dressing, add the zest of 2 lemons, 2 teaspoons of ground cumin and a pinch of salt to 400g of natural yoghurt and mix thoroughly.

  • 8)

    Next remove the couscous from the fridge and add it to the salad mix (note: it can be a little warm still or completely cold).

  • 9)

    Then add a pinch of salt, 1 teaspoon of ground cumin, the juice of the 2 lemons, and a drizzle of 2 tablespoons of olive oil before giving the salad a good mix.

  • 10)

    To serve, transfer the couscous salad onto a large serving dish and place a few dollops of the yoghurt dressing on top.

  • 11)

    Finish with a sprinkle of chopped parsley.

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