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
Yields 6 Servings
israeli couscous and emmental salad

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

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 %