Israeli Couscous and Quinoa Salad

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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.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
45 mins
6 cups


  • 1 ⅔ cups chicken broth

  • 1 cup pearl (Israeli) couscous

  • cup quinoa

  • 2 tablespoons olive oil, or more to taste

  • 1 ear fresh white corn, kernels cut from cob

  • 2 spring onions, finely sliced

  • 1 medium red bell pepper, chopped

  • 1 tablespoon finely chopped flat-leaf parsley

  • ¼ teaspoon garlic salt

  • salt and ground black pepper to taste


  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)

202 Calories
6g Fat
32g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 202
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Cholesterol 2mg 1%
Sodium 433mg 19%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 6g
Vitamin C 29mg 144%
Calcium 17mg 1%
Iron 1mg 6%
Potassium 219mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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