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Parve
Easy
6-8 Servings
Allergens 
1 Hour
Diets
I love making this salad for shalosh seudos. I often make it with quinoa instead of couscous for a healthier version; either way, it’s always a huge hit.
2 tablespoons neutral oil
1 (8.8-ounce) bag Gefen Israeli Pearl Couscous
1 avocado, chopped
6 ounces shelled edamame
1/2 red pepper, diced
1/2 orange pepper, diced
1/2 yellow pepper, diced
1/2 red onion, finely diced
1/2 cup Gefen Dried Cranberries
1/2 cup toasted sliced almonds
1/2 cup Gefen Extra-Virgin Olive Oil
1/4 cup Tuscanini Red Wine Vinegar
1/4 cup Gefen Maple Syrup or honey
2 tablespoons ground mustard or Dijon mustard
1 teaspoon salt
pinch of black pepper
In a small saucepan, heat oil over medium heat. Add couscous and toast for about three minutes, stirring frequently so that it doesn’t burn. Add two and a quarter cups of water and bring to a boil. Reduce heat to simmer, cover, and cook for 10 minutes. Remove from heat and fluff with a fork. Set aside to cool.
Blend dressing ingredients with an immersion blender until smooth.
In a large mixing bowl, combine cooled couscous, avocado, edamame, peppers, red onion, cranberries, and sliced almonds. Add dressing and toss to combine.
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It looks like there are black olives in the salad but it’s not listed in the ingredients. Please advise
I also thought they were olives at first, but if you look closely it’s the cranberries.
Yes, they are cranberries!