Israeli couscous salad

Step by Step

Step 1

First, make the kale pesto. Take the bottom of a glass or a large chef's knife and place it over the top of each garlic clove and press firmly to smash the garlic clove just until flattened.

Step 2

Heat 1.5 tablespoons of olive oil in a small skillet over medium/high heat. When the olive oil is fragrant, add the garlic. Sauté the garlic until fragrant and slightly golden brown.

Step 3

Add the cooked garlic to a high-powered food processor along with kale, parmesan cheese, lemon juice, walnuts, salt, and the remaining olive oil.

Step 4

Pulse the ingredients in the food processor to mix the ingredients and then process all of the ingredients on high for 2-4 minutes or until the ingredients become thick and creamy. Be sure to scrape down the sides of the food processor a few times during the processing time.

Step 5

After the pesto has been processed it should be thick and creamy. If the pesto is still dry and chunky, add a teaspoon or two more of olive oil, scrape the sides, and continue to process the pesto until it becomes thick and creamy. Sometimes processing the pesto longer will draw the oil out of the walnuts which will add more moisture to the pesto. Set aside.

Step 6

Next, cook the couscous. Heat olive oil in a small saucepan over medium/high heat and add the couscous. Toast the couscous for 3-4 minutes or until golden brown. Move the couscous around with a spatula. Add water to the saucepan and bring to a boil. Turn the heat to low and let the couscous simmer, covered, for 10-12 minutes or until the water is absorbed.

Step 7

Uncover the couscous, fluff with a fork, and add the pesto to the couscous. Mix until the couscous is coated in pesto. Set aside.

Step 8

Preheat the oven to 450ºF and grease a baking sheet with olive oil or line with parchment paper.

Step 9

In a small bowl, mix the spices for the spice mix together until combined. Set aside.

Step 10

Add the butternut squash cubes to half of the baking sheet and drizzle with olive oil and half of the spice mixture. Massage the oil and spices into the butternut squash. Set aside.

Step 11

In a separate small bowl, add all of the ingredients for the beans and mix until the beans are coated. Spread the beans out in the middle of the baking sheet with the butternut squash. Bake the butternut squash and beans for 15 minutes, tossing halfway through.

Step 12

While the butternut squash and beans are cooking prepare the cauliflower. Break a small head of cauliflower into large florets and then mandoline the cauliflower. We used a Kyocera mandoline at a 3.0mm setting. Mandoline the cauliflower into a large bowl (you’ll have about 4 cups). Add the rest of the olive oil to the cauliflower along with the rest of the spices mixture and carefully toss the cauliflower with the oil and spices. It’s ok if some pieces fall apart.

Step 13

Transfer the cauliflower to the baking sheet with the butternut squash and beans and bake the cauliflower for 10-12 minutes or until just golden brown and warm.

Step 14

While the cauliflower is cooking, add the onion, parsley, red wine vinegar, salt, and feta to a large salad bowl and mix to combine.

Step 15

When the vegetables are done cooking, add them to a salad bowl with the onion and toss to combine. Add the couscous to the salad bowl and toss again. Top the salad with more feta and enjoy.

Tips and Warnings

This recipe has multiple steps that can all happen simultaneously. If you follow the method, you should be able to make it in about an hour.
If you don’t have a mandoline you can slice the cauliflower with a sharp knife or just rough chop the cauliflower.
We used our homemade kale pesto recipe, but you can use a store-bought pesto as well.
Feel free to roast other root vegetables if you can’t find butternut squash. This salad is written to be served warm, but it is delicious cold as well.

Ingredient

Uncooked israeli couscous

15 cups 15 cups
Feta

0.5 cup 0.5 cup
Fresh lemon juice

44.36 ml 1.55 fl. ozs
Red wine vinegar

14.79 ml 0.52 fl. ozs
Maple syrup

4.93 ml 0.17 fl. ozs
Grated parmesan cheese

118.29 ml 4.14 fl. ozs
Chopped fresh parsley

236.59 ml 8.28 fl. ozs
Ground cinnamon

2.46 ml 0.09 fl. ozs
Olive oil

78.78 ml 2.76 fl. ozs
Chili powder

4.93 ml 0.17 fl. ozs
Paprika

4.93 ml 0.17 fl. ozs
Salt

1.23 ml 0.04 fl. ozs
Garlic powder

14.79 ml 0.52 fl. ozs
Cayenne pepper

1.23 ml 0.04 fl. ozs
Ground cumin

2.46 ml 0.09 fl. ozs
Garbanzo beans

425.24 g 0.94 lbs
Large red onion

0.5 0.5
Walnuts

118.29 ml 4.14 fl. ozs
Small head cauliflower

1 1
Butternut squash

946.35 ml 33.12 fl. ozs
Chopped kale

946.35 ml 33.12 fl. ozs
Coarse salt

4.93 ml 0.17 fl. ozs
Kosher salt

4.93 ml 0.17 fl. ozs
Feta

118.29 ml 4.14 fl. ozs
Garlic

4 pcs 4 pcs
Half the spice mix

1 1
Kale pesto

35 tablespoons 517.54 ml
Uncooked israeli couscous

3548.82 ml 124.21 fl. ozs

Amount Per Serving
	Calories	466 kcal
	Carbohydrates	59 g
	Protein	17 g
	Fat	28 g
	Fiber	11 g
	Sugar	7 g

View nutrition facts