Israeli Couscous Salad

Israeli Couscous Salad
Staff Writer
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
723
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.

Nutritional Facts

Total Fat
30g
43%
Sugar
15g
17%
Saturated Fat
13g
54%
Cholesterol
115mg
38%
Carbohydrate, by difference
75g
58%
Protein
37g
80%
Vitamin A, RAE
35µg
5%
Vitamin B-6
1mg
77%
Calcium, Ca
172mg
17%
Choline, total
11mg
3%
Fiber, total dietary
4g
16%
Folate, total
41µg
10%
Iron, Fe
3mg
17%
Magnesium, Mg
89mg
28%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
266mg
38%
Selenium, Se
51µg
93%
Sodium, Na
483mg
32%
Water
129g
5%
Zinc, Zn
6mg
75%

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.