This confetti-like pasta salad is studded with raisins, pine nuts, and scallions.



Ingredient Checklist


Instructions Checklist
  • Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.

  • Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.

Reviews (7)

74 Ratings
  • 5 star values: 17
  • 4 star values: 31
  • 3 star values: 14
  • 2 star values: 12
  • 1 star values: 0
Rating: 5 stars
I have been making this for years and always receive rave reviews. It's simple and perfect for spring & summer menus.
Rating: Unrated
Made this recipe and it was a huge hit. Tasted even better the next day. Didn't have pine nuts, so I used a fabulous toasted nut mixture purchased at the Machane Yehuda market in Jerusalem. Served the nuts on the side so they didn't get soggy. Will definitely be making again and again.
Rating: Unrated
I have made this several times for BBQs and summer parties, and it's always a hit. I prefer to use Craisins rather than golden raisins. They make the salad more colorful and add a nice flavor.
Rating: Unrated
Absolutely deliciious! I make it at least once a week and take it to pot lucks where it gets rave reviews.
Rating: Unrated
the best catering for Israeli Delicious food in Northwest suburbs of Chicago is - Their Falafel party is Yammi !
Rating: Unrated
Moroccan couscous is a different food item despite the use of the same name. This comment is from someone who is making some kind of political statement regarding the Arab-Israeli conflict. From a food point of view, the comment is inaccurate. From the political point of view, the comment does not belong here on Martha Stewart's website.
Rating: Unrated
The Israeli variant is about twice the diameter and made of hard wheat instead of regular couscous wihich is semolina. This larger type is packaged in the stores as "Israeli Cousous".