Israeli Couscous

One of my favorite side-dishes to make with chicken or meat is Israeli couscous… it’s not really anything like regular couscous because it’s thicker and personally I think it’s more delicious.  Generally when I make it, I just follow the directions on the package only I use chicken broth instead of plain water to cook it.  Occasionally, however, I like to spice it up a little… I’ve found a few different recipes but my favorite one is from Kosher by Design Lightens Up, by Susie Fishbein, and it’s a Cranberry Couscous Salad:


  • 1 tablespoon of olive oil
  • 2 (8.8 oz.) boxes or bags of Israeli couscous
  • 4 cups of boiling water
  • 1/3 cup of canola oil
  • 1/4 cup of apple cider vinegar
  • 1 tablespoon water
  • 1 tablespoon honey
  • 1 tablespoon orange juice
  • 4 cloves minced garlic
  • juice of 1/2 lemon
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried tarragon
  • 1/2 cup sweetened, dried cranberries, such as Craisins
  • 3/4 cup coarsely chopped pecans
  • 5 scallions, thinly sliced
  • 4 sprigs fresh thyme, leaves removed; discard stems


Heat the olive oil in a large soup pot over medium heat.  Add the couscous and toast until slightly browned.  Add 4 cups boiling water.  Cover and simmer on low for 8-10 minutes, until the water is absorbed. Meanwhile, prepare the dressing: In a quart-sized container, combine the canola oil, cider vinegar, water, honey, orange juice, minced garlic, lemon juice, turmeric, thyme, salt, pepper, and tarragon.  With a whisk or immersion blender, blend until fully combined. When the couscous is done, fluff with a spoon or fork.  Pour in the dressing.  Add the cranberries, pecans and scallions.  Toss to fully combine.  Garnish with fresh thyme leaves. 

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