Israeli Couscous Salad with Dried Fruit
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Chewy pearl couscous, sweet dried fruit, and crunchy almonds come together in this colorful, flavor-packed salad.
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 toasted pasta with a nutty flavor and pleasantly chewy bite. You’ll find it in plain or tri-color blends; either works beautifully here.
In this recipe, the couscous is tossed with a golden turmeric-honey vinaigrette and a trio of dried fruit—dates, apricots, and cherries—for little bursts of sweetness in every bite. Toasted almonds add crunch, while scallions and parsley keep it fresh. It’s a lovely side for baked chicken thighs, grilled chicken, slow-roasted salmon, and since it can be made ahead, it’s especially handy for entertaining.
“This is a really delicious salad. The dried fruit works well with the tangy dressing. Definitely a keeper!”
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.
- Vinaigrette: A blend of olive oil, champagne or white wine vinegar, honey, and turmeric make a bright, tangy, and lightly sweet dressing with a golden hue.
- Dried fruit and nuts: Pitted dates, dried apricots, dried cherries add 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
Cook the couscous: Boil the couscous until al dente, then drain and rinse under cold water to stop the cooking and wash away the excess starch.
Mix the salad: Whisk together the oil, vinegar, honey, turmeric, and seasoning to make the vinaigrette. Add the cooled couscous, scallions, dried fruit, almonds (if using), and parsley (if using), and toss to combine. Let the salad sit for a bit so the flavors meld.
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’ll Love
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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This was great – we all enjoyed! Per comments, I used maybe 3T of oil, and I used cider vinegar (it’s what I had.) Also added a little fresh mint. Also – it was my first time preparing Israeli Cous Cous, and the box directions bore little resemblance to the recipe – so I just boiled in in the salted water until it was like I wanted it – about 12 minutes, still with plenty of “chew” in the center I’d definitely make this again!
This salad was very good, although I agree there is too much oil in the dressing. I dressed the salad, then let it sit in the colander for 15 minutes and discarded the dressed that seeped through.
Love your recipes but in Israeli couscous do you mean 2 1/2 cups water or 2 1/2 quarts as recipe states?
Thx
Hi Lynn, Quarts is correct. The couscous won’t absorb all of that; you’ll be draining it after cooking. So glad you like the recipes – hope you enjoy this one as well!
Easy to make and absolutely delicious
Wonderful. I brought it for Break Fast and everyone loved it! A keeper for sure!