Israeli Couscous And White Bean Salad

Israeli Couscous And White Bean Salad

Health Rating
Prep Cook Ready in Servings
25 min 5 min 30 min 6


1/4 tsp Black pepper (to taste)
1 cup Couscous, dry (Israeli couscous prefered)
2 cup Cucumber (diced)
1/4 cup Dill, fresh (chopped)
1/4 cup Extra virgin olive oil
2 tsp Kosher salt
3 tbsp Lemon juice
171 gm Salmon, smoked
2 tbsp chopped Shallots
3 cup White beans, canned (drained and rinsed)


Bring a medium saucepan of heavily salted water to a boil over medium-high heat. Add the couscous and cook, stirring occasionally, until just tender, about 5 minutes.

Meanwhile, make the dressing: Place the dill, oil, vinegar, and shallots in a large bowl, season with salt and pepper, and whisk to combine; set aside.

When the couscous is ready, drain and rinse under cold water until cool. Drain again thoroughly.

Add the couscous, beans, cucumber, salt, and smoked salmon to the dressing and toss to combine. Taste and season with salt and pepper as needed. Let sit at least 15 minutes or refrigerate up to 1 day before serving.

Nutrition Facts

Per Portion

Calories 404  
Calories from fat 102  
Calories from saturated fat 15.6  
Total Fat 11.4  g
Saturated Fat 1.7  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.6  g
Monounsaturated Fat 7.6  g
Cholesterol 6.5  mg
Sodium 1025  mg
Potassium 815  mg
Total Carbohydrate 56  g
Dietary Fiber 8.6  g
Sugars 0.9  g
Protein 19.5  g

Dietary servings

Per Portion

Grain 0.9
Meat 0.4
Meat Alternative 0.7
Vegetables 1.7

Energy sources

Pygal 55% 466.552713355 209.446117503 25% 300.701406621 232.57386842 19% 329.884022099 122.969095112 55% 25% 19% Carbohydrates Fat Protein
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