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Carrot and Couscous Salad

Tasty pan fried carrots and celery and onion with Israeli couscous and tangy dressing
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Servings 6 servings


For the couscous:

  • 1 cup whole wheat israeli couscous
  • 2 cups water
  • salt and pepper

For the carrots:

  • 4 large carrots
  • 1 tbsp oil
  • salt and pepper

For the dressing:

  • 3 tbsp olive oil
  • 1/2 lemon juiced
  • 1 clove garlic minced
  • 2 tsp dijon mustard
  • 2 tsp sherry vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt and pepper

For the salad:

  • 1/2 onion
  • 2 ribs celery thinly sliced
  • 2 scallions thinly sliced


Make the couscous:

  • Add oil to a sauce pan and fry the couscous for about a minute or two until toasted a bit. Add the 2 cups of boiling water and some salt and pepper. Cover and turn to low and cook for about 8 minutes. Remove the top and taste for tenderness. If it is still not fully tender, allow to cook with the lid off, testing every minute or two until done. When done pour into a fine mesh strainer and rinse with cold water to cool down. Drain well and place in a bowl.

Make the dressing:

  • Combine the dressing ingredients in a bowl and whisk.

Make the carrots:

  • Slice the carrots. Add 1 tbsp of oil to a skillet and heat over medium. Add the carrots and season with salt and pepper. Fry the carrots, flipping from time to time until golden and partly tender. Remove from heat and set aside. Add the sliced onion and fry briefly.

Assemble the salad:

  • Combine the couscous, carrot and onion, celery and dressing and toss. Taste and adjust seasoning as needed. Add the sliced scallions. Store in the fridge until serving.
Keyword Side Dish