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Israeli Couscous Salad

Image of the prepared Israeli Couscous Salad recipe
  • prep time: 10 min
  • total time: 25 min
  • serves: 5 people

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!


  • 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® Vegetable Broth
  • 1 lemon
  • 1/3 cup raisins
  • 1/2 cup slivered almonds, toasted
  • 1/3 cup thinly sliced green onion


  • 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

Calories 494
Total Fat 8 g
Sat. Fat 0.7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 483 mg
Total Carb 93 g
Dietary Fiber 6 g
Sugar 8 g
Protein 15 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 9 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.