Recipe | Israeli couscous with pomegranate salad

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a dairy-free option while ricotta is often less expensive.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: frozen berries

Dried cranberries offer a similar sweetness, while frozen berries are often more affordable.

Toast 1 cup of Israeli couscous in a pot for a couple of minutes.

Add 1 and 1/4 cups of vegetable broth to the toasted couscous and bring to a boil.

Cover and cook for 8 to 10 minutes until the couscous is tender.

Cut a pomegranate in half and bang it over a bowl to release the seeds.

Add pomegranate seeds, chopped apples, chopped scallions, and cucumbers to the bowl.

Mix in slivered almonds, salt, and black pepper.

Prepare a dressing with lemon juice, olive oil, and maple syrup, then mix it into the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens