Israeli Couscous Salad

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 210C fan. Toss the peppers, courgette, onion and tomatoes with the olive oil, cumin and salt and roast 25 minutes until charred at the edges.

   Mark done

2. Meanwhile, heat the 3 tablespoons of olive oil in a saucepan and add the dry couscous.

   Mark done

3. Toast over medium heat for 4 to 5 minutes, stirring constantly, until the pearls are golden and smell like popcorn.

   Mark done Start 4 min timer

4. Pour in the hot stock — it will hiss — cover, and simmer 8 to 10 minutes until the liquid is absorbed and the pearls are tender with a slight bite.

   Mark done Start 8 min timer

5. Whisk all the dressing ingredients together.

   Mark done

6. Tip the hot couscous into a wide bowl and pour half the dressing over immediately, forking it through.

   Mark done

7. Fold in the roast vegetables with all their pan juices and let everything cool to room temperature.

   Mark done

8. Add the remaining dressing, the herbs, almonds and pomegranate seeds, and toss.

   Mark done

9. Taste and adjust for lemon and salt — it should be sharper than seems right at first.

   Mark done

Chef’s Tips

• Toast the pearls until they smell like popcorn. Untoasted couscous clumps.
• Dress it hot, then again cold. Two stages, better absorption.
• Herbs at the very end so they stay green.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Grilled chicken or halloumi
• Labneh
• A crisp white wine

Storage & Reheating

Refrigerate up to 3 days. Bring back to room temperature and refresh with lemon before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.