Israeli Couscous Salad

I made this salad up whilst entertaining over the weekend and it was quite delicious! I think it’s perfect for summer gatherings and bbq’s and it’s super easy and nutritious too.

It’s one of my no measure throw together creations (hence no quantities) so you basically just want to have a nice balance of all the beautiful colourful ingredients.

Israeli Couscous SaladIngredients:

  • Israeli Couscous (or Quinoa would work nicely too)
  • Cumin
  • Kale
  • Onion
  • Garlic
  • Sweet Potato
  • Cherry tomatoes
  • Cucumber
  • Pomegranate
  • Dried Cranberries
  • Flaked or slivered almonds  -lightly toasted (pine nuts would also work)


  • Mint
  • Parsley
  • Corriander
  • Lemon Juice
  • Maple syrup (or honey)
  • Olive oil
  • Salt and Pepper


Preheat your oven to 180C and line a a baking tray with baking paper.

Cook the Israeli couscous as per packet instructions. I added some cumin to the water whilst cooking to give it a hint of Morocco. Drain and cool.

Wash and slice the Kale thinly. Chop a onion and garlic and sauté in a pan with the kale and some olive oil. Turn off the heat and leave to cool when the kale has wilted and the onion is translucent.

Chop the sweet potato into cubes and toss with some olive oil, salt and pepper. Lay it on the baking tray and roast in oven till tender and golden. Throw in your cherry tomatoes with about 10mins to go to lightly roast them too. Leave to cool.

Chop some cucumber and deseed the pomegranate. Toast some flaked almonds.

Prepare the dressing by adding olive oil, lemon juice, a dash of maple syrup, chopped herbs and season with salt and pepper.

Throw all the ingredients (once cooled) into a salad bowl and mix well. Add dried cranberries and toasted almonds as well as dressing and toss to combine.

All that’s left to do is enjoy this refreshing, crunchy and delicious salad!


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