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Israeli Couscous Salad with Orange, Radish, Mint & Candied Pecans
Serves 6-8

Couscous tossed with juicy slices of orange, fresh cucumber, sweet toasted pecans and a welcome dash of bright green in the form of fresh mint and parsley. Enjoy with roasted meat and a dollop of fresh greek yoghurt.

IngredientsFreekeh salad with orange, radish, mint & candied pecans_mini
Candied pecans:
1 cup Alison’s Pantry Pecans
¼ cup runny honey or maple syrup
1 tsp sea salt

For the salad:
1 cup Alison’s Pantry Israeli Couscous
1 cup fresh mint leaves, finely sliced
1 cup fresh parsley leaves, finely sliced
6 radishes, finely sliced in to rounds
2 oranges, sliced into segments
1/3 cup olive oil
¼ cup lemon juice
Sea salt & ground pepper

  1. Preheat the oven to 180 C and line a baking tray with baking paper.
  2. Place the pecans in the baking tray and drizzle with the honey or maple syrup. Toss well to coat, then sprinkle with the sea salt.
  3. Roast in the oven for 10 minutes or until fragrant.
  4. Soak the Israeli Couscous in water for at least an hour, or overnight if you can Drain and then rinse thoroughly.
  5. Place in a large heat proof bowl, and over with boiling water. Leave to soften for 20 minutes.

Drain well, and then toss with the remaining salad ingredients.
Season to taste.

Download the PDF version here: Israeli-Couscous-Salad-with-Orange-Radish-Mint-Candied-Pecans
This recipe was created by Eleanor Ozrich for Alison’s Pantry.




Persian Couscous Salad

1 cup Alison’s Pantry Israeli CouscousPersian Couscous Salad - web
2 cups vegetable or chicken stock, heated
1 onion, finely chopped
2 cloves garlic, finely chopped
1 Tbsp each of Alison’s Pantry Sliced Almonds, Sunflower, Sesame & Pumpkin seeds
(makes ½ cup)
½ cup Alison’s Pantry Jumbo Raisins & diced Alison’s Pantry Apricots mixed.
¼ cup fresh parsley or basil, chopped

Optional extras: cubed carrots, finely chopped celery, chopped sundried tomatoes, diced red capsicum, lemon juice.

Cook onion and garlic in a little olive oil until soft. Add fruit and couscous, cover with heated stock and cook until couscous is al dente, approximately 10 minutes. Remove the lid for a few minutes to reduce all the liquid. Stir in nut and seed mixture and herbs. Season with pepper.

Recipe makes: 2-4 servings

Download PDF version: Alison Holst’s Persian Couscous Salad