Recipe by Brynie Greisman

Couscous with Dried Fruit and Pomegranates

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Parve Parve
Easy Easy
8 Servings

In Eretz Yisrael, Tu B’Shevat is a veritable holiday. For weeks before, the nut stores and especially the shuk display an eye-catching variety of fresh and dried fruit. I am always astounded at the plethora of colors, smells, and shapes of all the interesting fruits. It is a true feast for the eyes!   I created this recipe to showcase dried fruit, so popular at this time. The sweet-and-sour dressing uses date syrup, a favorite healthful sweetener. Pomegranates are used for garnishing.


Main ingredients

  • 1 package couscous, cooked according to package directions

  • a generous handful cubed dried papaya

  • a generous handful cubed dried pineapple

  • pomegranate arils, for garnish



Prepare the Salad


Place couscous in a large bowl. Add the dried fruit and stir together.


In a small bowl, whisk together all the dressing ingredients. Adjust to taste, if necessary. Pour over the couscous and mix together. Serve warm, garnished with pomegranate arils.


You can substitute any grain for the couscous, for example, orzo, rice, or bulgur. They all work well. I used sesame oil because it marries well with soy sauce and adds a bit of intense flavor. Canola, olive, or corn oil can be subbed.  
Couscous with Dried Fruit and Pomegranates

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