Israeli Couscous Salad with Dried Fruit
This Israeli couscous salad is fresh, colorful, and make-ahead friendly—great for buffets, alongside grilled meats, or packed up for lunch.
Foto: Once Upon a Chef
Bahan-bahan
- 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
- 1/2 teaspoon turmeric
- 1/4 teaspoon freshly ground black pepper
- 2 scallions, light and dark green parts, thinly sliced
- 1/3 cup chopped pitted dates
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried cherries
- 1/4 cup slivered almonds, toasted (optional)
- 2 tablespoons finely chopped Italian parsley (optional)
Langkah-langkah
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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.
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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.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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