I love to have this type of salad on days I need something light. This particular recipe was made for 2 6-year olds that can be fussy about eating. I know they like Israeli Couscous so I played around with the other ingredients that I added.
I encourage to get your kids involved in the making of this. As someone who has bee teaching cooking to kids as young as 3 years old, I can honestly say it makes a difference when kids know what goes into their foods as well as participate in the process.
Check out the photos as well as the recipe below.
Cooking the couscous in the chicken broth.
I used about 2 tablespoons of EVOO to cook the onion. Feel free to 1 tablespoon instead. Remember to cook at a medium low heat.
Grated garlic for the dressing
Add about 3 tablespoons of red wine vinegar and 1 tablespoon EVOO to the garlic.
Add a pinch of salt.
And about 3 shakes of the ground mustard. Mix well and set aside.
Waiting for the water to drain out of the cucumbers. Along with draining the water, it also gives cucumbers flavor. Of note, if ever making a cucumber sandwich, Please, always do this step. Not draining them makes way for a soggy sandwich.
After 10 minutes or so, wipe the cucumbers dry.
Most of the fruits will need to be chopped into fours or eights. The nice thing about cucumbers is that you don’t have to do one at a time.
Chop the grapes into eights.
All done. Gently mix everything well.
Makes me hungry looking at this again.
Israeli Couscous and Fruit Salad, version 1
Ingredients
- 1.5 cup Israeli Couscous
- 1 tablespoon butter
- 1 tablespoon tablespoons EVOO for couscous 1for the dressing plus 1 to 2for cooking the onion
- 2 pinch pinches salt for the couscous 1for the dressing, 2 pinches for the onion plus additional for salting the cucumber
- 1.25 cup hot water
- 1 pouch Trader Joe’s Savory Chicken Broth optional
- 1 mini seedless cucumber
- 23 red grapes
- 13 grape tomatoes
- 1 avocado
- 1 Gala apple
- 1 medium onion
- 1 small garlic clove peeled and finely grated, optional
- 3 tablespoon red wine vinegar
- Ground mustard
Instructions
- Wash all the fruits and set aside.
- Add the chicken broth to the hot water and mix well. Set aside.
- To cook the couscous: add the butter and the oil to a pot and heat, at medium heat, until the butter melts.
- Once the butter has melted, add the couscous and stir frequently until most of the couscous has turned a golden brown.
- Add the water broth mixture to the couscous and cover the pot with a lid then lower the heat to low and allow to cook for about 10, occasionally stirring. The couscous should be al dente.
- Meanwhile make the dressing by combing garlic, 1 tablespoon EVOO, red wine vinegar, pinch of salt and 3 shakes of the ground mustard.
- Mix well then set aside.
- Once the couscous has cooked, add 1 to 2 tablespoons of the dressing. Mix well and set aside.
- Chop the onion into small cubes and cook on medium low heat until translucent. Only salt once the onion has softened.
- Once the onion has finished cooking, add to the salad bowl and set aside.
- Slice the cucumber into slices about 1/4 inch wide.
- Place face up on a plate or parchment paper and sprinkle liberally with salt. Set aside for about 10 minutes.
- After the 10 minutes, gently wipe the surface with paper towels to remove the salt and all the water that has accumulated.
- Cut the dried cucumber, tomatoes, grapes into fours and add to salad bowl.
- Peel and cut the avocado and apple into small chunks and add to the salad bowl. Add about 2 tablespoons of the dressing and gently toss all the fruit making sure to coat the avocado and apple.
- Add the couscous and gently mix well.
- This is great as a full vegan meal or as a side.