Also known as pearl couscous, Israeli couscous is much larger than the more common North African variety, making it better suited to hearty salads. Look for it in the international section of grocery stores or substitute with barley or quinoa.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2014
- 4 carrots
- 2 teaspoons liquid honey
- 2 teaspoons olive oil
- pinch each salt and ground cumin
- 1 cup Israeli couscous
- 2 cups shredded cooked turkey
- 1/3 cup fresh cilantro leaves torn
- 1/4 cup dried currants
- 1/4 cup toasted sliced natural (skin-on) whole almond
- 1/4 cup olive oil
- 1/2 teaspoon grated orange zest
- 3 tablespoons orange juice
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- pinch each pepper and ground cumin
MethodPeel carrots; cut into 1-1/2-inch (4 cm) lengths. Slice lengthwise. Toss with honey, oil, salt and cumin; spread on parchment paper–lined baking sheet. Bake in 425 F (220 C) oven, turning once, until golden and tender, about 30 minutes.
Meanwhile, cook couscous according to package directions; let cool slightly.
Orange Vinaigrette: In large bowl, whisk together oil, orange zest, orange juice, vinegar, mustard, salt, pepper and cumin until well combined.
Add carrots, couscous, turkey, cilantro, currants and almonds to vinaigrette; toss gently to coat.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 270 mg
- Sugars 14 g
- Protein 29 g
- Calories 520.0
- Total fat 23 g
- Cholesterol 56 mg
- Saturated fat 4 g
- Total carbohydrate 50 g
- Iron 20.0
- Folate 21.0
- Calcium 7.0
- Vitamin A 121.0
- Vitamin C 18.0