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Israeli Couscous Salad

Israeli Couscous Salad

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Here’s a deliciously different side that features Israeli couscous cooked in a kickin’ combination of curry powder and a savory vegetable broth. It’s chilled before it’s mixed with raisins, toasted almonds, lemon juice, lemon zest and green onions. It’s uniquely flavored and would make an impressive party salad!

serves 5 people


cost per recipe: $6.22

The price is determined by the national average.

  • 3

    tablespoons olive oil

  • 12

    ounces (about 2 1/4 cups) uncooked Israeli couscous or pearl couscous

  • 3/4

    teaspoon curry powder

  • 3

    cups Swanson® Aseptic Vegetable Broth or Swanson® Organic Vegetable Broth

  • 1


  • 1/3

    cup raisins

  • 1/2

    cup slivered almonds, toasted

  • 1/3

    cup thinly sliced green onion

view nutrition info

How to Make It

Step 1

Heat 1 tablespoon oil in a 3-quart saucepan over medium-high heat.  Add the couscous and curry powder and cook and stir for 2 minutes or until the couscous is lightly browned.

Step 2

Stir in the broth and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the broth is absorbed.  Remove the couscous mixture to a medium bowl.  Cover and refrigerate for 1 hour.

Step 3

Grate 2 teaspoons zest and squeeze 3 tablespoons juice from the lemon.  Stir the remaining oil, lemon zest, lemon juice, raisins, almonds and green onion into the couscous mixture.  Season to taste.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

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Swanson® Organic Vegetable Broth

Swanson® Organic Vegetable Broth

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