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. I love it in my Couscous and Apple Salad. 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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Couscous and Apple Salad:
Let’s talk couscous. 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
- 1/8 cup extra virgin olive oil
- 1 Tablespoon apple cider vinegar I always use Bragg’s
- 2 teaspoons honey
- sea salt
- freshly ground pepper
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.
MAY I PLEASE ASK A FAVOR?
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Post tags: side dish, vegan, vegetarian, dairy free
I’m definitely going to make this to my friends pre-thanksgiving party next Saturday. I know there will be tons of hearty dishes so I would like to bring something healthy and light to add to the mix! Awesome recipe its similar to the one Giada makes on food network but her version uses maple survey – I’m thinking of substituting honey with Agave Syrup! Thanks so much for the recipe!
Just LOVED your blog! Beautiful and – of course – very tasty! Kisses from Brazil 🙂
I made this last night, delicious! I have had the Trader Joe’s couscous mix for a while and tried a few different things on my own, but none tasted as great as this. Awesome thing to make towards the end of the week when you’re running out of fresh fruits and veggies. So so good.
I am so glad you loved it!
Your photos are wonderful. Do I see corn in the photos, however, not mentioned in the recipe.
Do you recommend the corn addition ?
Would like to add this to our Thanksgiving table
Hi, there is no corn in this recipe. Under the heading “The Couscous” I mention that you can use regular Israeli Couscous or Tj’s brand which includes other grains and baby garbanzo beans 🙂
Thanks, after cooking the TJ mix, I now see the grain that looked like the “corn”.
Thank you and Happy Thanksgiving ?
You are so welcome. Hope you have a wonderful day!
Can I make this salad ahead of time? and just add dressing right before serving?
Hi Leslie. Yes, but I would definitely drizzle the couscous with olive oil to keep it from sticking together and clumping up. Good luck!
Wow! Thanks for the quick reply!! I think I will add about 1/2 of the vinaigrette once prepared today and then finish off the couscous just ahead of serving it.[thinking that the apples could benefit from being coated as well.]
I decided to make the whole thing ahead. I think the apples will benefit from the vinaigrette! Thanks…
Actually, now that you mention it, I would at least put the apples in last minute.