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Overhead shot of Israeli couscous, grape tomatoes in white bowl with spoon

Summer Israeli Couscous with Tomatoes, Cranberries and Basil



  • 1 cup Cooked Israeli Couscous
  • 1 Cup Dried Cranberries
  • 1/2 Cup Pine Nuts
  • 1 Cup Organic Cherry or Grape Tomatoes, halved


  • 1/3 Cup Olive Oil
  • 1 1/2 Organic Limes, juiced
  • 2 Tablespoons Organic Scallions, minced
  • 2 teaspoons Dijon Mustard
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Organic Cane Sugar
  • Sea Salt and Freshly Ground Black pepper to taste


  1. Cook the couscous according to the package directions. Fluff with a fork and add it to a large bowl
  2. Add the dried cranberries, pine nuts and scallions
  3. In a small bowl mix the ingredients for the dressing and whisk to combine. Taste and season with salt and pepper if necessary
  4. Pour over the couscous and stir to combine
  5. This salad can be eaten at room temperature or served cold