Israeli Couscous Salad with Dried Fruit
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This Israeli couscous salad is special enough for entertaining, but easy enough to make any day of the week. Serve it with roasted or grilled meats and fish, or enjoy it solo as a light lunch.
In our house, Israeli couscous has always gone by another name: “kiss kiss.” When my kids were little, that’s what they called it, and I thought it was so sweet that we just kept calling it that. Israeli couscous (also known as pearl couscous) may look like a grain, but it’s actually a type of tiny, toasted pasta with a nutty flavor and chewy bite. You’ll find it in plain or tri-color blends, and either works beautifully here.
In this recipe, the couscous gets tossed with a golden turmeric-honey vinaigrette and mixed with a trio of dried fruit—dates, apricots, and cherries—for little bursts of sweetness in every bite. Toasted almonds add crunch, scallions and parsley keep it fresh, and the whole thing can be made ahead, making it just as perfect for weeknight dinners as it is for entertaining. With its honey and dried fruit, it’s especially fitting for Rosh Hashanah, though it’s just as wonderful served any time of year.
What You’ll Need To Make IsRaeli Couscous With Dried Fruit
- Israeli couscous: Also called pearl couscous, these little round pasta pearls cook up tender with a pleasant chew that makes the salad hearty.
- Olive oil, champagne or white wine vinegar, honey, turmeric, black pepper & salt: Whisked together, these make a bright, tangy, and lightly sweet dressing with a golden hue.
- Pitted dates, dried apricots, dried cherries & slivered almonds: The dried fruit adds chewy texture and natural sweetness, while the almonds bring crunch and nuttiness. Feel free to swap in other dried fruit like cranberries, golden raisins, or figs, and skip the nuts if you’d like.
- Scallions & Italian parsley: Add a mild onion and fresh herb flavor. The parsley is optional, but I like the additional flavor and pop of color it contributes.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Cook the couscous. Bring 2½ quarts of water and 2 teaspoons of the salt to a boil. Add the couscous and cook until al dente, about 8 minutes or as the package directs. Drain and rinse under cold water to stop the cooking and wash away the excess starch, then set aside.
Step 2: Mix the salad. In a large bowl, whisk together the oil, vinegar, honey, turmeric, pepper, and remaining ½ teaspoon salt. Add the cooled couscous, scallions, dried fruit, almonds (if using), and parsley (if using), and toss to combine. Let the salad sit for about 30 minutes so the flavors can meld.
Step 3: Serve. Taste and adjust the seasoning, then serve right away or chill for up to two days until ready to serve. If chilled, be sure to bring it to room temperature before serving. Enjoy!
More Pasta & Grain Salads You May Like
Israeli Couscous Salad with Dried Fruit
Ingredients
- 2½ teaspoons salt, divided
- 1½ cups Israeli couscous (also called pearl couscous; plain or tri-color both work well)
- ¼ cup extra-virgin olive oil
- 3 tablespoons champagne vinegar or white wine vinegar
- 2 teaspoons honey
- ½ teaspoon turmeric
- ¼ teaspoon freshly ground black pepper
- 2 scallions, light and dark green parts, thinly sliced
- ⅓ cup chopped pitted dates
- ¼ cup chopped dried apricots
- ¼ cup chopped dried cherries
- ¼ cup slivered almonds, toasted (optional)
- 2 tablespoons finely chopped Italian parsley (optional)
Instructions
- Bring 2½ quarts of water and 2 teaspoons of the salt to a boil. Add the couscous and cook until al dente, about 8 minutes or according to package instructions. Rinse well under cold water and drain. Set aside.
- In a large bowl, combine the oil, vinegar, honey, turmeric, pepper, and remaining ½ teaspoon salt. Add the cooled couscous, scallions, dates, apricots, cherries, almonds (if using), and parsley (if using). Let sit for 30 minutes to marry the flavors. Taste and adjust seasoning, if necessary. Serve or chill until ready to serve. Let come to room temperature before serving.
Notes
- Nutritional information was calculated with the assumption that the couscous absorbs ½ teaspoon of salt while cooking.
- Make-Ahead Instructions: The salad can be prepared up to two days in advance and stored in an airtight container in the refrigerator. For the best flavor and texture, let the salad sit out at room temperature for about 30 minutes before serving, and give it a good stir to redistribute the dressing. If it seems a little dry, drizzle with an extra splash of olive oil and vinegar to freshen it up. Taste and adjust seasoning before serving.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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