HOME > Chowhound > Home Cooking >

Israeli Couscous Salad - a la Whole Foods (at least the one in Glendale).

geezopeez Aug 11, 2006 06:18 PM

So the Glendale (Calif.) Whole Foods has a wonderful Israeli couscous salad that features cranberries and various other ingredients I can't put my finger on. Can anyone direct me to a recipe for such a dish!?

  1. Click to Upload a photo (10 MB limit)
  1. d
    Dorothy RE: geezopeez Aug 13, 2006 02:27 AM

    You won't believe how easy couscous salads are to make. They are very versatile and so tasty. I usually buy Near East brand couscous but I'm thinking you can use Israeli-style couscous just the same way.

    Basically you cook the couscous as you normally would, cool it a bit, and add your dressing ingredients and extras.

    The Near East site is at www.neareast.com
    Check out their recipe finder (search on salads and couscous) for lots of ideas.

    1. n
      Nancy Berry RE: geezopeez Aug 13, 2006 03:16 AM

      There's a nice Israeli Couscous Salad on the web. It contains these ingredients:

      1 cup Israeli couscous (you cannot substitute with Moroccan couscous)
      2 cups vegetable or chicken broth
      4 T olive oil, divided
      2 cups dried cranberries (craisins)
      1 cup pine nuts
      1/2 cup spring onions, white parts only, chopped
      1/2 medium sized red onion, finely chopped
      1 oz cilantro, chopped
      1 teaspoon lemon zest
      1 shallot, minced
      1/2 lemon
      sea salt to taste

      The whole recipe is here:


      4 Replies
      1. re: Nancy Berry
        PBSF RE: Nancy Berry Aug 13, 2006 03:40 AM

        Israeli couscous and regular couscous (Moroccan) are not cooked the same way. The instruction in the recipe for cooking Israeli couscous is correct. It can either cook in a big pot of salted boiling water like pasta or boil in some hot broth until done. Regular couscous is either steamed or for the instant variety, just mix with boiling water until it puffed and all the water absorbed.

        1. re: PBSF
          Nancy Berry RE: PBSF Aug 13, 2006 03:57 PM

          I don't understand your comment. In my note it said the same thing that you're saying, i.e. "you CANNOT substitute with Moroccan couscous."

          1. re: Nancy Berry
            PBSF RE: Nancy Berry Aug 13, 2006 04:03 PM

            Sorry for the misunderstand. I did state that the instruction in your recipe for cooking Israeli couscous is correct. I was referring to a previous post that imply the cooking of Israeli couscous and the more familiar couscous is the same.

        2. re: Nancy Berry
          paulj RE: Nancy Berry Aug 14, 2006 06:26 AM

          I found that pomegranate molasses works very well in this type of salad.

        3. p
          pamd RE: geezopeez Aug 14, 2006 12:18 PM

          usually Whole Foods lists all of their ingredients on each label- that's how I've figured out some goood tasting mysteries.

          1 Reply
          1. re: pamd
            geezopeez RE: pamd Aug 14, 2006 09:43 PM

            They do, but I'm always at a loss about the quantities used in any given recipe.

          2. a
            ach77 RE: geezopeez Aug 23, 2006 05:04 PM

            I love this salad too, so the last time I went to Whole Foods I made a note of all the ingredients and decided to try and replicate it myself. My experiment succeeded beyond my wildest expectations - I managed to make a near-exact replica of their salad. Below is the recipe that I devised. Enjoy!

            Israeli Couscous with Cranberries and Pecans (a la Whole Foods)

            Serves: 4-6

            Time: 30-40 mins


            2c Israeli couscous, uncooked
            1c dried cranberries
            1c toasted pecans, quartered
            2 scallions, minced

            3T canola oil
            1.5T champagne vinegar
            Zest of 1 orange
            Juice of 1⁄2 the orange you just zested
            1⁄2 t turmeric
            1⁄2 t dried thyme
            1⁄2 t dried tarragon
            Salt and pepper to taste


            1. Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.

            2. In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.

            3. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.

            4. Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!

            2 Replies
            1. re: ach77
              DMW RE: ach77 Apr 24, 2011 08:02 PM

              I know this post is really old.... But I made this recipe today and it was great! Thanks ach77.

              1. re: ach77
                foodworthy RE: ach77 Apr 25, 2012 01:08 PM


                Many thanks! Your recipe is wonderful and spot-on!

              Show Hidden Posts