Israeli Couscous and Cranberry Salad

А little while ago my husband took me out to lunch to a tiny restaurant in our neighborhood. I had an Israeli couscous salad on the side and fell in love with it. I sometimes get inspiration for cooking when I go out to eat. I decided to recreate the taste and feel of that salad. It turned out delicious, light, and nutritious.

A lot has been said about quinoa. It is a great source of protein, antioxidants, and heart-healthy fats.  Israeli couscous, also called pearl couscous, is a grainy pasta made with semolina or wheat flour. As the name suggests, it originated in Israel and is considered children's food there. In America you can purchase Israeli couscous in gourmet markets. It has a soft chewy texture and is pretty bland on its own.  In this salad couscous provides texture and substance, while mint, cranberries, and honey provide sweetness and flavor.

Serves 4-6

• 2 tbsp olive oil
• 2 cups Israeli couscous (pearl couscous) 
• 5 cups water, divided
• 1/2 cup red or tricolor quinoa, rinsed in cold water
• 2 stalks celery, chopped
• 1 cup dried cranberries
• 1/4 cup fresh mint, finely chopped
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 2 tbsp water
• salt and pepper to taste

Couscous

Heat olive oil in a medium saucepan. Add couscous and brown it for 2-3 minutes on medium heat stirring every 30 seconds. Add 4 cups water and bring to a boil. Reduce the heat and simmer for 10-13 minutes or until the couscous is tender and the water is evaporated. Stir occasionally. Remove from the heat, transfer to a boil, and let it completely cool.

Quinoa

Make sure you rinse quinoa in cold water otherwise it releases a bitter taste. Place quinoa and water in a small sauce pan. Bring to a boil, reduce to a simmer, cover and cook for 10-13 minutes or until the water is absorbed and the seeds look translucent and soft. Transfer to a bowl and set it aside to cool.

Assembling the Salad

In a large bowl combine couscous, quinoa, celery, dried cranberries, and fresh mint. Mix well. To prepare dressing, in a small bowl whisk together apple cider vinegar, honey, water, salt and pepper. Pour the dressing over the salad or serve the dressing on the side. (If you're planning to have leftovers, make sure you serve the dressing on the side. Do not mix it into the salad otherwise couscous may become a bit soggy. I suggest to not keep the salad in the fridge for more than 24 hours. Otherwise the couscous becomes hard and not very tasty). Serve as a side dish or a healthy lunch salad.