Couscous Salad with Pistachios and Dates Recipe

Couscous Salad with Pistachios and Dates

• Level: Easy
• Yield: 4 to 6 servings
• Nutritional Analysis Per Serving (1 of 6 servings): Calories 444, Total Fat 23 g, Saturated Fat 5 g, Carbohydrates 53 g, Dietary Fiber 6 g, Sugar 16 g, Protein 11 g, Cholesterol 17 mg, Sodium 394 mg

• Total: 20 min
• Active: 15 min

Discover the magic of this irresistible couscous salad, where savory meets sweet in every tender, chewy bite bursting with dates and pistachios! Inspired by Molly, it delivers the comforting texture of pasta salad but amps up the nutrition with vibrant greens and veggies. Perfect as a side or hearty mainwhip it up and tantalize your taste buds today!

Ingredients

• 6 tablespoons extra virgin olive oil, divided
• 1 1/2 cups (230 grams) pearl/Israeli couscous
• 2 teaspoons kosher salt, divided
• 1 large lemon, halved
• 2 teaspoons coriander seeds, coarsely cracked
• 1/2 teaspoon Aleppo pepper flakes, plus more for sprinkling
• 2 Persian cucumbers (175 grams), diced
• 1 cup (60 grams) chopped, roasted pistachios
• 1 cup (125 grams) chopped Medjool dates
• 1 cup (112 grams) crumbled feta
• 3 cups (50 grams) packed, chopped Swiss chard
• 1 cup (14 grams) packed fresh Italian parsley leaves
• 1 cup (12 grams) packed fresh cilantro leaves
• 3 scallions, trimmed and halved
• 1/2 cup (6 grams) fresh mint leaves

Instructions

1. In a large saucepan, warm 2 tablespoons of the olive oil over medium heat. Add the couscous and stir continuously until lightly toasted, 2 to 4 minutes. Pour in 2 cups water and 1 teaspoon salt. Bring to a simmer, cover, and cook until water is absorbed, about 10 minutes. Remove from heat, let rest covered for 5 minutes, then fluff with a fork. Transfer to a large serving dish to cool while prepping the rest.
2. Heat a small skillet over medium-high. Place lemon cut-side down until charred, about 1 minute. Wipe skillet dry, return to medium heat, and add remaining 1/4 cup olive oil. Stir in coriander and Aleppo pepper until fragrant, 30 seconds. Add remaining 1 teaspoon salt, squeeze in lemon juice, and whisk to emulsify. Pour over couscous, then toss in cucumbers, pistachios, dates, and feta until well combined.
3. In a food processor, pulse chard, parsley, cilantro, scallions, and mint until finely chopped (not pasty). Add to the bowl and mix thoroughly. Sprinkle with extra Aleppo pepper and serve right away for maximum freshness.
4. Store leftovers in an airtight container in the fridge for up to 2 daysflavors deepen beautifully!