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Curried Israeli couscous


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  • Dressing:
  • 2 tbsp madras curry paste
  • 1 clove garlic, minced
  • 1/4 c fresh lime juice
  • 2 tbsp honey
  • 1/3 c olive oil
  • Salad:
  • 2 c water
  • 1/2 c israeli couscous
  • 3 c cauliflower florets
  • 2 small italian eggplants cut 1/2" slices
  • 3 tbsp vegetable oil
  • 250 gram halloumi cheese, cut into 6 slices
  • 1 19oz can chickpeas, drained and rinsed (2 c)
  • 1/2 c dried apricots, quartered
  • 2 c baby spinach
  • 2 tbsp fresh parsley,chopped
  • sea salt to taste



Step 1

Combine dressing ingredients in a small mixing bowl and set aside.
Heat grill to medium high
In a medium saucepan on the stovetop, bring 2 cups water to a boil.Add couscous, lower heat to medium and cook for 10 minutes or until tender. Remove from heat. Let couscous cool, then fluff with a fork and set aside.
Brush cauliflower and eggplant with oil and grill until tender and lightly charred (about 6-8 minutes per side)
During the last 4 minutes, grill the halloumi for 2 minutes per side.
Once the cauliflower and eggplant are cool, coarsely chop them and place them in a large mixing bowl along with the couscous, chickpeas apricots, spinach and dressing. Toss until well mixed. Stir in parsley and sea salt.
Divide salad among 6 plates and top each with a slice of grilled halloumi.

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