Vegan Israeli Couscous Salad

Vegan Israeli Couscous Salad 🌱A nourishing and delicious blend of traditional Israeli couscous, nuts, and fruits that feeds the body & soul.

My friend Jerri-Ann makes amazing food. She truly cooks from the heart and each of her dishes reflect the love, care and effort she devotes to her family, friends, and community.

This Vegan Israeli Couscous Salad is a perfect example of Jerri-Ann’s “soul food” – incorporating the ingredients, flavors, and textures that are near and dear to her.

The combination of the crunchy almonds, sweet sultana golden raisins, tangy pomegranate and lemon, mixed in with the soft chewy couscous is so delicious. I fell in love with this salad on the very first bite. I know you will too!

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🥕NOTE: This is a light, lovely salad that makes a simple side dish or appetizer. It pairs beautifully with our Mediterranean Roasted Veggies, Citrus Carpaccio and our Heavenly Hummus.

What is couscous?

People are often surprised to learn that couscous is not a grain. Instead it’s a form of pasta, formed into tiny steamed balls made from crushed durum wheat semolina.

The are several varieties of couscous, the most popular are Moroccan and Israeli. Moroccan couscous is the itty-bitty version that cooks quickly and puffs up into a light, almost rice-like consistency. Israeli or pearl couscous (also known as ‘ptitim’), is made from coarsely ground and toasted wheat flour. The individual pieces resemble small pearls, which are larger than Moroccan couscous, and take longer to cook.

Is couscous healthy?

Couscous contains several important nutrients, including protein. It is also relatively high in carbohydrates, so if you’re trying to cut carbs in your diet, you may want to enjoy your couscous in moderation.

How to prepare Israeli couscous

Vegan Israeli Couscous Salad

• 2 tbsp olive oil
• 1 fennel bulb – thinly sliced
• 1/4 red onion – finely diced
• 1 C Israeli couscous
• 1-3/4 C vegetable stock or broth
• 1/4 C apple juice
• 1/2 bunch spinach leaves – roughly chopped
• 1/2 pomegranate – keep seeds
• golden raisins – soaked in hot water & drained
• salt & pepper – to taste
• 1 lemon – halved & juiced
• 1/4 C olive oil
• 1/4 C sliced toasted almonds

1. Place a saucepan over medium heat and coat with a small amount (2 Tbsp) of olive oil.
2. Add and saute fennel, onion, and couscous. Toast for 1 minute.
3. Pour in vegetable stock & apple juice and simmer for 10 minutes or until couscous is al dente.
4. Drain excess liquid.
5. Transfer couscous to a large bowl.
6. Add spinach, pomegranate seeds, and raisins to the couscous.
7. Season with salt & pepper.
8. Pour lemon juice and drizzle a small amount of olive oil over salad.
9. Transfer salad into a serving bowl and top with toasted almonds.
   Enjoy!🥕