Israeli Couscous Salad

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower-fat option with similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

Israeli couscous

🥗Healthier: quinoa

💰Cheaper: regular couscous

Quinoa is a protein-rich alternative, while regular couscous is often less expensive.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a different flavor profile, while dried parsley is more economical.

Boil Israeli couscous until al dente.

Drain and rinse couscous with cold water.

Chop carrots and broccoli.

Toss carrots with a little bit of salt and olive oil, then spread on one half of a baking sheet in a single layer.

Bake carrots for 10 minutes.

Toss broccoli with more salt and remaining olive oil.

Flip the carrots and add broccoli to the other half of the baking pan.

Roast carrots and broccoli for 10 to 15 more minutes.

In a blender, combine avocado, lime juice, water, olive oil, cumin, and fresh garlic.

Blend until completely smooth, scraping down the sides as needed, and season with salt and pepper to taste.

Use some dressing to massage bite-sized pieces of kale until bright green.

Add roasted vegetables to a bowl with kale, white beans, minced red onion, and cooked Israeli couscous.

Add remaining dressing and toss everything together to coat well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens