Israeli Couscous Salad

Staff Writer
Israeli Couscous Salad
Michael Weschler

Israeli Couscous Salad

Surprisingly, a lot of kids love couscous because it has a pretty mild flavor and is exotic. Even better, adults love making it because it cooks quickly and is inexpensive to make, making it the perfect dish to serve for your kids' lunch.

6
Servings
431
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups Israeli couscous
  • 1/4 Cup extra-virgin olive oil
  • 4 Cups chicken or vegetable stock
  • 1/2 Pound baby spinach
  • 1 clove garlic, sliced
  • 1/4 Cup sliced almonds, toasted
  • 4 Ounces dried apricot, chopped

Directions

In a medium saucepot, combine the couscous and stock and bring to a boil. Boil the couscous until tender, about 10 minutes, and strain any leftover stock. Toss with olive oil and set aside.

In a small sauté pan, cook the garlic and spinach together until wilted. Fold the spinach-garlic mixture into the couscous, and top with almonds and dried fruit.

Couscous Salad Shopping Tip

Look for whole wheat couscous for a healthier alternative.

Couscous Salad Cooking Tip

For added flavor, heat couscous in chicken stock or saute some carrot and onion in butter before adding water.

Nutritional Facts

Total Fat
13g
21%
Sugar
13g
N/A
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Protein
14g
28%
Carbs
65g
22%
Vitamin A
213µg
24%
Vitamin B6
0.3mg
13.7%
Vitamin C
11mg
19%
Vitamin E
4mg
20%
Vitamin K
189µg
100%
Calcium
78mg
8%
Fiber
6g
22%
Folate (food)
96µg
N/A
Folate equivalent (total)
96µg
24%
Iron
3mg
15%
Magnesium
78mg
20%
Monounsaturated
9g
N/A
Niacin (B3)
5mg
27%
Phosphorus
192mg
27%
Polyunsaturated
2g
N/A
Potassium
724mg
21%
Riboflavin (B2)
0.3mg
18.3%
Sodium
267mg
11%
Thiamin (B1)
0.2mg
12.7%
Zinc
1mg
7%