Israeli Couscous Salad 

Be the star of your kitchen with this flavour-packed dish done in 30 minutes or less
By Alejandro Franco
Photography & styling Bonnie Coumbe
Israeli Couscous Salad 

Israeli Couscous Salad 

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  • 1 small 1 broccoli

  • 1 1 tub falafel

  • 1 cup 1 Israeli couscous

  • 1 1 punnet tomatoes

  • 1 packet 1 mixed nuts

  • 1 1 punnet salad leaves

  • 1 packet 1 Lebanese bread

  • 1 1 tub baba ghanoush

  • From your pantry
  • Olive oil

  • Caramelised balsamic vinegar

  • Salt and pepper


  • Bring a pot of salted water to the boil. Meanwhile, cut the broccoli into small florets, tear the falafel into small chunks and set aside. Once the water is boiling, add in the couscous and broccoli, and cook for 6 minutes. Drain and rinse with cold water.
  • In a large frying pan on high heat, drizzle over 1 Tbsp of olive oil and add the tomatoes. Cook for 2 minutes and then add the falafel chunks. Cook the tomatoes and falafel  for another 3 minutes, then turn off the heat.
  • Assemble your salad by adding couscous, tomatoes, falafel, broccoli, mixed nuts and salad leaves in a large salad bowl, and add 1 Tbsp of olive oil, 1 Tbsp caramelised balsamic vinegar and season with salt and pepper. Serve with Lebanese bread and baba ghanoush.

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