spiced Israeli couscous salad

Cooked Israeli (pearl) couscous with diced apricots, pistachios, lime zest and chopped mint in black bowl.

Spiced Israeli couscous salad with tender, chewy pearl couscous, apricots, mint, lime, and pistachios will delight you with refreshing flavors and textures.


  • 3 cloves garlic, minced
  • 2 cups Israeli (pearl) couscous (300 gm.)
  • 1 cinnamon stick
  • 1 tsp. ground cumin
  • ¼ tsp. ground cardamom
  • Zest of 1 lime
  • 3 cups water
  • ¼ cup chopped mint leaves
  • ½ cup diced dried apricots
  • ½ cup shelled pistachios (try to use salt-free)
  • Juice of 2 limes
  • Salt and pepper to taste


  1. Heat a medium pot to medium heat.
  2. Add the garlic and saute it for 30 seconds.
  3. Add the couscous and toast it for 2 minutes, stirring constantly.
  4. Add the cinnamon stick, cumin cardamom, lime zest, and water. Bring the pot to a boil, then lower the heat to simmer and cover the pot.
  5. Simmer the couscous for 10 minutes until the water is absorbed. Immediately turn off the heat and allow it to sit, covered for 5 minutes.
  6. Fluff the couscous with a spoon or fork and mix in the chopped mint, apricots, pistachios and lime juice.
  7. Serve warm or cold.


  • If there is water remaining after cooking and allowing it to sit for 5 minutes, allow it to sit covered for a few minutes longer. The steam from the pot will help absorb any liquid.
  • Personally, we love lime with this spice profile, however, you can substitute the zest and juice of a small orange or a lemon is you want it tangier. You can also mix these fruits depending on what you have available.

Keywords: Israeli couscous salad

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