Israeli Couscous Salad with Dried Fruit & Walnuts

Israeli Couscous Salad with Dried Fruit & Walnuts


If you were to take a glance at the bottom shelf of my pantry, you’d think I was preparing for a disaster like a Prepper from one of the reality shows on cable.

I have no idea how this happened, but I now find myself with too many bags of dried fruit. Let me re-phrase that. Actually, I do know how this happened.

Did I ever tell you I’m totally spacey and absent-minded 99% of the time?

Remember the scene in the movie, E.T., when E.T. and Elliot’s mom are in the kitchen at the same time but the mom never notices E.T.?  Well, my Mom always said that I was exactly like that. I live in my own little world.

During the past couple of months, I’ve bought bags of dried cherries, golden raisins, dried strawberries, and blueberries. Now I need to get creative and add them to some or most of the things we are cooking.

This recipe is my first attempt to make good use of some the dried fruit in the pantry.

So here is a beautiful Israeli couscous salad with dried fruit and walnuts topped with my favorite salad dressing. Enjoy!

Israeli Couscous Salad with Dried Fruit & Walnuts


Israeli Couscous Salad with Dried Fruit & Walnuts

Serves 4




  • 1/2 cup golden raisins
  • 1/4 cup dried cranberries
  • 1/4 cup dried cherries
  • 1 cup Israeli couscous
  • 2 tablespoon olive oil
  • 1/2 cup walnuts
  • 3 green onions thinly sliced


Soak the dried fruit for about 5 minutes in just enough warm water to cover the fruit.  Drain and set aside.

In a medium saucepan, sauté 1 cup couscous with 1 tablespoon olive oil over medium heat until couscous is lightly browned.    Add one cup water bring to a boil and reduce heat to medium low.  Cover and simmer for about 10 minutes or until liquid is adsorbed and couscous is tender.  Set aside to cool.

Meanwhile heat remaining olive oil in a large nonstick skillet over medium heat.  Add walnuts and cook for about 1 minute.  Remove from heat.

Transfer all ingredients to a large bowl, add green onions, season with salt and just before serving add the dressing to the salad and mix well.


Honey-Lime Dressing

Makes about 1 cup



  • 1/3 cup lime juice
  • 3 tablespoon olive oil
  • 2 tablespoon mayonnaise
  • 1 tablespoon greek yogurt
  • 2 tablespoons honey
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Freshly ground pepper


In a tall clean jar combine all ingredients.  Cover tightly and shake.  Taste and adjust the seasoning if necessary.

Israeli Couscous Salad with Dried Fruit & Walnuts