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A bowl of Israeli couscous salad with pomegranate.
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5 from 3 votes

Israeli Couscous Salad with Pomegranate Seed, Pistachios, and Hummus Vinaigrette

Adapted from Food & Wine. This is a great way to use up leftover cooked couscous. The dressing can be whisked together in a bowl, but is especially easy to make in a food processor—chop the parsley leaves in the processor first, then add the other ingredients and process until smooth.
Course Salad Recipes
Cuisine Middle Eastern
Servings 4
Author Robin Donovan

Ingredients

  • 1/4 cup finely minced flat-leaf parsley or ½ cup whole flat-leaf parsley leaves
  • ½ cup prepared hummus
  • 2 tablespoons white wine vinegar
  • 1 tablespoon water
  • 4 cups cooked Israeli couscous
  • 1/2 cup coarsely chopped roasted unsalted pistachios
  • 1/2 cup pomegranate seeds
  • 4 ounces crumbled Feta cheese

Instructions

  • Combine the parsley, hummus, white wine vinegar, and water and mix until smooth and well combined.
  • In a medium bowl, combine the cooked couscous and the vinaigrette, stirring to ensure that the pasta is well coated.
  • Stir in the pomegranate seeds and pistachios, reserving some of each for garnish.
  • Crumble the cheese over, top with the remaining seeds and nuts and serve.