Israeli Couscous Spring Salad

Spring has officially arrived and I am craving fresh green salads. This nutrient-packed salad is a great main or you can serve it in combination with a nice piece of fish or meat. Edamame beans and pumpkin seeds are high in plant protein, couscous provides the carbs, avocado healthy fats, and the rest a huge number of vitamins and minerals.

Israeli couscous, also called pearl couscous or Jerusalem couscous is a small whole grain-like food made from semolina or wheat flour. You can use it like pasta or rice and combine it with all kinds of flavours. 

Edamame beans are high in protein providing all essential amino acids. Further, they are good source of folate, vitamin K, B1, B2, iron, copper, and manganese. 



1 cup Israeli couscous

1/2 cup parsley leaves

1/2 cup mint leaves

1 cup edamame beans

1 ripe avocado

1/2 cucumber

2 spring onions

2 stalked kale



juice of 1 lemon

zest of 1/2 lemon

1 tbsp green chilli, chopped

1 garlic clove

2 tbsp extra virgin olive oil

salt, pepper


cook couscous for 8 mins in boiling water

drain and let cool 

chop kale, spring onions, cucumber, and herbs and put into a large bowl 

add couscous, edamame beans, and dressing 

mix to combine

add avocado