Sarah-Approved Israeli Couscous Salad

This is an easy and tasty salad I created on the fly. Turns out it was a hit. My fiance’s daughter loved it. It’s nice when someone appreciates your cooking, isn’t it?! We enjoyed it with Falafel sandwiches. Give it a try.

Israeli Couscous Salad
Serves 4-6

1 cup Israeli Couscous, cooked
1/4 cup dried cranberries
1/4 cup sun-dried tomatoes, sliced in long strips
1/2 carrot, shredded
1 large radish, shredded
3 tbsp of green onion, chopped
1/4 cup pine nuts

1/4 cup olive oil (more if desired)
2 tbsp lemon juice
2 tbsp apple cider vinegar
1 cloves garlic, minced
1/4 tsp dried parsley
1/2 tsp ground cumin
Salt and pepper to taste

Mix olive oil, lemon juice, vinegar, garlic, parsley, cumin, salt and pepper in a small bowl. In a medium sized bowl, mix together the couscous, cranberries, sun-dried tomatoes, carrot, radish, green onion and pine nuts. Add the dressing to the other ingredients and mix well. Chill in the refrigerator for about 30 minutes before serving.



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