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    Home » Vegan Recipes

    Vegan Israeli Couscous Salad

    Date: February 14, 2020 | 1:25 am, Connie Edwards McGaughy - 1 Comment This post may contain affiliate links. See AFFILIATE DISCLOSURE below.

    Jump to Recipe

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

    vegan israeli couscous salad

    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!

    vegan israeli couscous salad

    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.

    vegan israeli couscous salad

    This post may contain affiliate links. I may earn from purchases at no additional cost to you.

    🥕NOTE: This is a light, lovely salad that makes a simple side dish or appetizer. It pairs beautifully with 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.

    uncooked Moroccan and Israeli couscous

    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.

    uncooked Moroccan and Israeli couscous

    How to prepare Israeli couscous

    Vegan Israeli Couscous Salad

    • 2 tablespoon olive oil
    • 1 fennel bulb - thinly sliced
    • ¼ red onion - finely diced
    • 1 C Israeli couscous
    • 1-¾ C vegetable stock or broth
    • ¼ C apple juice
    • ½ bunch spinach leaves - roughly chopped
    • ½ pomegranate - keep seeds
    • golden raisins - soaked in hot water & drained
    • salt & pepper - to taste
    • 1 lemon - halved & juiced
    • ¼ C olive oil
    • ¼ 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!🥕

    See full recipe below.

    vegan israeli couscous salad

    very vegan 🌱 very good

    vegan israeli couscous salad

    Vegan Israeli Couscous Salad

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 10
    Calories: 147kcal
    Author: Connie 🥕
    Vegan Israeli Couscous Salad 🌱A nourishing and delicious blend of traditional Israeli couscous, nuts, and fruits that feeds the body & soul.
    Print Recipe
    US Customary - Metric

    Equipment

    • 3 qt or larger saucepan with lid
    • Measuring cup
    • Measuring spoons
    • Citrus juicer
    • kitchen knife
    • Cutting board
    • large bowl

    Ingredients

    • 3 tablespoon olive oil extra virgin (reserve 1 tbsp)
    • 1 whole fennel bulb thinly sliced
    • ¼ red onion finely diced
    • 1 C Israeli couscous
    • 1-¾ C vegetable broth
    • ¼ C apple juice
    • ½ bunch spinach leaves throughly washed, stems removed, roughly chopped
    • ½ pomegranate keep kernels
    • ⅓ C golden raisins soaked in hot water & drained
    • 1 whole lemon juiced
    • salt & pepper to taste
    • 2 tablespoon almonds slivered

    Instructions

    • Place saucepan over medium heat and coat with 2 tablespoon olive oil.
    • Add and sauté fennel, onion, & couscous. Toast for 1 minute.
    • Pour in vegetable broth and apple juice. Simmer for 10 minutes or until couscous is al dente.
    • Drain excess liquid. Transfer couscous to large bowl.
    • Add spinach, pomegranate kernels, and raisins to the couscous.
    • Season with salt & pepper.
    • Pour lemon juice & drizzle 1 tablespoon olive oil over salad. Lightly toss.
    • Transfer into a serving bowl and top with toasted almonds.

    Notes

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

    Nutrition

    Calories: 147kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 217mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1607IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg
    Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕

    If you've enjoyed this recipe, please consider rating it using stars ⭐️⭐️⭐️⭐️⭐️in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let's keep in touch!

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    Comments

    1. Connie Edwards McGaughy

      August 05, 2021 at 11:09 am

      5 stars
      This salad completely won me over the first time I tried it. Light, chewy, full of flavor and textures and so satisfying.

      Reply

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    Hi, I'm Connie! I created The Carrot Underground🥕 as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living.

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