Israeli couscous and Emmental salad
The unique texture and mild flavour of Israeli couscous lend a light-yet-satisfying quality to this dish, making it equally suitable as a main course or a hearty side dish. Great for picnics.
- Prep: 25 min
- Cooking: 20 min
Ingredients
- 1/4 cup (60 mL) goji berries
- 1 cup (250 mL) Israeli (pearl) couscous
- 1/3 cup (75 mL) slivered almonds
- 1/3 cup (75 mL) unsalted shelled pistachios coarsely chopped
- 3 tbsp (45 mL) canola or sunflower oil
- 1/3 cup (75 mL) lemon juice
- Salt and freshly ground pepper
- 6 oz (180 g) Canadian Emmental cut into cubes
- 1 peach pitted and sliced
- 1 cucumber diced
- 1 cup (250 mL) fresh parsley coarsely chopped
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Preparation
Preheat oven to 375°F (190°C).
Place goji berries in a small bowl and cover with warm water. Let soak for at least 15 minutes to soften; drain.
Cook couscous according to package instructions. Rinse with cold water and drain.
Spread almonds and pistachios evenly on a baking sheet and toast in the oven for 7–10 minutes. Let cool.
In a large bowl, mix oil with lemon juice, salt and pepper.
Add all the other ingredients, stir well and serve.
Tips
Cheese alternatives: Canadian Swiss cheese, Medium Cheddar, Gouda.
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Nutritional information
Per serving| Energy: | 392 Calories |
| Protein: | 16 g |
| Carbohydrate: | 32 g |
| Fat: | 23 g |
| Fibre: | 4.1 g |
| Sodium: | 250 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 33 % / 358 mg |
| Magnesium: | 25 % |
| Phosphorus: | 29 % |
| Vitamin C: | 38 % |
| Vitamin E: | 33 % |
