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large couscous and apple salad
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Israeli Couscous and Apple Salad

A refreshing summer salad.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine Class Recipe


  • 4 tbsp. extra-virgin olive oil
  • 1 cup Israeli couscous
  • 1/4 tsp. salt
  • 1 Gala apple, large cored and diced
  • 1 Calville Blanc d’Hiver or Granny Smith apple, large cored and diced
  • 1/4 cup fresh lemon juice
  • 2 tbsp. minced shallot
  • 4 oz. feta cheese crumbled
  • 1/4 cup toasted pine nuts
  • 1/4 cup roughly chopped fresh mint
  • 1 tsp. chopped fresh oregano
  • Freshly ground pepper to taste


  • In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add couscous, shaking pan occasionally, and cook until golden brown, about 2 to 3 minutes.
  • Pour in 2 cups water and salt, then bring to boil. Reduce heat to simmer and cook couscous until tender, about 6 minutes; drain and rinse.
  • In a large bowl, toss together apples and 2 tablespoons lemon juice. Mix in shallot and couscous. Transfer apple mixture to a serving dish and sprinkle in feta and pine nuts.
  • In a mini food processor or blender, pulse together mint, oregano, and remaining lemon juice until herbs are finely chopped. Add remaining 3 tablespoons olive oil in a slow, steady stream until blended.
  • Season dressing with pepper. Drizzle dressing over salad and gently toss.
Keyword Apples

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