Skip to main content New<> this month
Get the Allrecipes magazine

Israeli Couscous and Quinoa Salad

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"A really light and delicious cold salad. You can use the vegetables shown here or get creative and add what you like, but the broth really is a must."
Added to shopping list. Go to shopping list.


45 m servings 108
Original recipe yields 6 servings (6 cups)


{{model.addEditText}} Print
  1. Combine chicken broth, Israeli couscous, and quinoa in a saucepan. Bring to a low boil. Reduce heat to low and simmer until broth is absorbed, about 10 minutes. Spoon into a large dish. Gently spread out and let cool completely, about 15 minutes.
  2. Drizzle olive oil over couscous. Fluff with a fork until incorporated. Add corn, spring onions, red bell pepper, parsley, garlic salt, salt, and pepper. Serve immediately or refrigerate until well chilled.


  • Cook's Note:
  • Substitute vegetable broth for the chicken broth if desired.

Nutrition Facts

Per Serving: 108 calories; 5.6 12.6 2.7 2 431 Full nutrition

Explore more


Read all reviews 0