Israeli couscous is mixed with harvest fruits, almonds and herbs, then tossed with a flavorful maple mustard vinaigrette. Healthy and delicious!
This harvest Israeli couscous salad is versatile, easy to make, insanely flavorful, and light! Make making the side dish easy on yourself… you won’t regret it!
This Israeli couscous salad is pretty versatile, so you can make it with what you have on hand, and it’s actually even better (if that’s possible!!) the next day, so if you totally forget the side dish the next day, just pull out the leftovers and you’re good to go!
I just LOVE the flavors going on in this dish… sweet apples and pears, tart cranberries, savory herbs and nutty toasted couscous… not to mention the textures! There’s crunchy almonds, chewy dried fruit, crisp apples, creamy couscous and a silky dressing. Be still my heart!
This is a recipe I can’t really take full credit for… I found it on The Food Network and it’s a recipe from Giada De Laurentiis. We love her recipes and this one is certainly no exception 🙂
Of course I made some changes, as I do to nearly all recipes I try 🙂
One of the perks of being a food blogger is that we get to eat our creations after we photograph them! I hadn’t even turned my camera off when I dove into the dish and started eating this couscous lol. In fact, I think it was right after this shot… I mean I already had some on my fork, might as well eat it right? 😉
I think this salad is great as a side dish, but you could definitely add some grilled chicken, or even some shredded rotisserie or leftover chicken to make it a complete meal!
I hope you guys give this one a try… Israeli couscous is amazing!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 2 Tbsp olive oil
- 2 cups Israeli couscous
- 4 cups low-sodium chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 Tbsp chopped fresh rosemary leaves
- 1 tsp chopped fresh thyme leaves
- 1 medium green apple cored and diced
- 1 medium red pear diced
- 1 cup dried cranberries
- 2 green onions thinly sliced
- 1/2 cup sliced almonds toasted
- 1/4 cup apple cider vinegar
- 3 Tbsp maple syrup
- 1 tsp dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- zest of 1/2 lemon
- cup scant 1/4 olive oil
- Preheat oven to 350 degrees F. Line a baking sheet with foil and spread out sliced almonds in a single layer. Bake 8 minutes, or until golden brown and fragrant. Set aside to cool.
- Add olive oil to a saucepan and heat over MED or MED-HIGH heat. Pour in dry couscous and toast by stirring occasionally until couscous is lightly golden and smells nutty (about 4-5 minutes).
- Add chicken broth, stir, and bring to a boil. Cover and simmer for 10-12 minutes, until broth has cooked off.
- Place cooked couscous in a bowl and set aside until cool.
- Add in parsley, rosemary, thyme, apple, pear, cranberries, green onions and toasted almonds, and toss to combine.
- To a small mixing bowl, add all vinaigrette ingredients except olive oil. Pour in the olive oil, while whisking, and continue to whisk until smooth.
- Pour over couscous and toss again to combine.
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** other dried fruits can be substituted for the dried cranberries if desired.
** recipe adapted from Giada De Laurentiis
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.