This post may contain affiliate links. Please read our disclosure policy.
Whenever Trader Joes starts selling a new product, I get excited. Finally, Israeli couscous! Don’t worry if you don’t have a Trader Joe’s, though, you can buy it at most groceries. For some reason I usually cook with fine couscous, but unlike its smaller cousin, Israeli couscous looks like tiny pearls and have a wonderful, light texture.
When I made it for dinner recently, my husband said “why haven’t you ever made this before? I love Israeli couscous!” (after 8 1/2 years together, who knew?). He wasn’t the only one that loved it. Kenya dug right in to this dish and enjoyed every bite.
I took a few of my favorite Moroccan flavors, mint, olive oil, and lemon, and tossed in a few other simple ingredients to make this recipe that can be served warm or cold. I even came up with a way to cook everything in one pot so there’s no big mess to deal with and it’s ready in minutes. This recipe really is everything that weelicious stands for: easy, fast and fresh!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Israeli Couscous Salad
Ingredients
- 1 Cup israeli couscous
- 1 1/2 cups water
- 1/2 Tsp kosher salt
- 1 Small Yam, peeled and cubed
- 1/2 Cup dried cranberries
- 1 tablespoon fresh mint, chopped
- 1/4 Cup pine nuts
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Instructions
- Bring the water to a boil, add the couscous and yam, cover and reduce to a simmer.
- Cook for 12 minutes.
- Combine all the ingredients and serve.
Is there something you can sub in if you don’t like mint?
NOOOOOOOOOO! Whenever I hear somebody mention Justin Bieber’s song Never Say Never I get one line of the song stuck in my head on a loop :'(