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Table Charlotte- Recipes for the Week

Harvest Israeli couscous salad
Fruit and salad mix for tasty medley
Published Friday, February 16, 2018 1:06 am
by Ashley Mahoney

Harvest Israeli couscous salad

Harvest Israeli couscous salad

Serves 4  

Israeli couscous

1 tablespoon olive oil

1 3/4 cups boiling water

1 1/2 tablespoons rosemary

1 teaspoon thyme

1/4 cup parsley

1 apple

1 pear

1 cup dried cranberries

2 tablespoons green onion


1/4 cup apple cider vinegar

3 tablespoons maple syrup

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons olive oil



Sauté couscous in 1 tablespoon olive oil over medium heat for approximately five minutes

Add boiling water

Reduce heat to medium low

Cook covered for 12 minutes

In a large mixing bowl, add diced pear, apple, cranberries, rosemary, parsley and green onion

Stir to combine


Combine vinegar, mustard, syrup, salt and pepper in a small mixing bowl using a whisk

Slowly whisk in olive oil

Add to couscous

Add couscous to large mixing bowl with other ingredients

Serve and enjoy.


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