Israeli Couscous Salad

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Israeli Couscous Salad

I took a few of my favorite Moroccan flavors like mint, olive oil, lemon and tossed in several other nutritious items 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.

Prep Time2

Cook Time12

Total Time14

Course: Main Dish

Cuisine: Mediterranean

Servings:

Calories: 210kcal

Author: Catherine McCord

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.

Nutrition

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