There are two varieties of couscous: Moroccan and Israeli. Both are pastas, but Israeli couscous is bigger than Moroccan and is sometimes called pearl pasta. When combined with seasonal fresh and dried fruits, herbs and a heart healthy dressing, couscous becomes a colorful, flavorful side dish or main course!
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You can use regular Israeli Couscous, whole grain, or Trader Joe’s Harvest blend like I do. The Trader Joe’s Harvest Blend Couscous is a blend of couscous, red quinoa and garbanzo beans for more protein.
The Simple Salad:
This simple pasta salad is tossed with red apples, tangy dried apricots, sweet shallots, cranberries, almonds, parsley and mint, and then drizzled with a dressing of olive oil, apple cider vinegar and honey.
The Fresh Herbs and Dressing:
Using fresh herbs adds flavor and health benefits to our food. Parsley is a fabulous detoxifier, had anti-inflammatory properties and is high in antioxidants. We garnish with fresh mint which is great for promoting healthy digestion. This salad is dressed with heart healthy extra virgin olive oil and Bragg’s Apple Cider Vinegar. Apple cider vinegar contains probiotics which also help digestion and line the digestive tract with ‘good’ bacteria which support the immune system. We finish all our recipes here at The Organic Kitchen with Maldon’s Flaked Sea Salt.
The Recipe: Couscous and Apple Salad
What you need: you can use standard Israeli couscous (pearl pasta) or Trader Joe’s Harvest blend for a little more “bite”.
A seasonal fresh pasta salad with apples, dried fruits, herbs and a heart healthy dressing!
- 1 cup Israeli Couscous or Trader Joe’s Harvest Blend Couscous
- 1 3/4 cups water, vegetable broth (or homemade chicken broth)
- 1/2 of red apple diced
- 1/2 a medium shallot diced (small)
- 1/4 cup dried cranberries
- 1/4 cup dried apricots diced (small)
- 1/4 cup sliced almonds
- 1/4 cup chopped parsley
- 2 Tablespoons mint chopped for garnish
Place a small pot of water (or broth if preferred) on high heat, bring to boil. While waiting for water to boil, prep all salad and dressing ingredients.
Cook couscous in water or broth to package instructions. While pasta cooks make salad dressing
Combine all dressing ingredients in bowl and shake or whisk. Dress salad, toss and serve warm or cold.
When pasta is done, strain in a colander (do not rinse) then toss with all salad ingredients and dress, toss again. Add more sea salt of pepper if needed.
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Post tags: side dish, vegan, vegetarian, dairy free