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Israeli Couscous and Fruit Salad, version 1
This is a great light salad that even picky eaters will enjoy. Have the kids help to prep the dish.
  1. Wash all the fruits and set aside.
  2. To cook the cook the couscous: add the butter and the oil to a pot and heat until the butter melts at medium high heat.
  3. Add the chicken broth to the hot water and mix well. Set aside.
  4. Once the butter has melted, add the couscous and stir frequently until most of the couscous has turned a golden brown.
  5. 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.
  6. Meanwhile make the dressing by combing garlic, 1 tablespoon EVOO, red wine vinegar, pinch of salt and 3 shakes of the ground mustard.
  7. Mix well then set aside.
  8. Once the couscous has cooked, add 1 to 2 tablespoons of the dressing. Mix well and set aside.
  9. Chop the onion into small cubes and cook on medium low heat until translucent. Only salt once the onion has softened.
  10. Once the onion has finished cooking, add to the salad bowl and set aside.
  11. Slice the cucumber into slices about 1/4 inch wide.
  12. Place face up on a plate or parchment paper and sprinkle liberally with salt. Set aside for about 10 minutes.
  13. After the 10 minutes, gently wipe the surface with paper towels to remove the salt and all the water that has accumulated.
  14. Cut the dried cucumber, tomatoes, grapes into fours and add to salad bowl.
  15. 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.
  16. Add the couscous and gently mix well.
  17. This is great as a full vegan meal or as a side.
Recipe Notes

Feel free to play around with the veggies and fruits used.  I used what I knew my 6 year olds would like.

I put fresh garlic as optional only because it can taste spicy.  You could add the garlic and then strain it before adding it to the salad.  I like it because it gives it that finally finishing flavor profile.