Israeli Couscous Savior Salad

Last night I was making dinner for guests and thought I could save time by using a food processor on the potatoes. That was stupid and they became gluey, which is gross. I would be ashamed to serve them and decided I needed to make another starch, and fast. This salad includes all my favorite parts of grain salads I’ve tried in the past and is dead easy to put together.


Serves four as a side.


  • 1 1/3 C Dried Israeli Couscous
  • 1 3/4 C Boiling Water
  • 1 T Olive Oil
  • 1/4 C Chopped Sweet Onion
  • 1 t Sumac
  • 3 T Red Wine Vinegar
  • 1/4 C Sultanas
  • 1/4 C  Crumbled Bulgarian Feta (or any other Feta, theirs is just my current favorite)
  • 1/4 C Toasted Pine Nuts
  • 1/4 C Minced Parsley


  1. Put the couscous and oil in a sauce pan and brown them. Then add the boiling water and simmer until cooked for about 12 minutes.
  2. While it is cooking, mix together the onion, sumac and red wine vinegar in a small bowl. If the red wine vinegar doesn’t completely cover the onions add water to make it do so. Let this sit.
  3. Fluff the couscous when it is done cooking. Drain the onions and mix them in. Mix the rest of the ingredients in.
  4. It’s best served hot.

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