Canadian Couscous and Emmental Salad

Israeli-couscous-and-Emmental-saladThe unique texture and mild flavour of couscous lends a light-yet-satisfying quality to this salad, making it equally suitable as a main course or a hearty side dish. Great for picnics and potlucks.

  • 1/4 cup (60 mL) dried cranberries 
  • 1 cup (250 mL) Canadian couscous
  • 1/3 cup (75 mL) BC Hazelnuts
  • 3 tbsp (45 mL) Canadian canola or sunflower oil
  • 1/3 cup (75 mL) Artisan Apple Cider Vinegar
  • Salt and freshly ground pepper
  • 6 oz (180 g) Canadian Emmental, cut into cubes
  • 1 peach, pitted and sliced 
  • 1 cucumber, diced
  • 1 cup (250 mL) fresh parsley, coarsely chopped
Preheat oven to 375°F (190°C). Cook couscous according to package instructions. Rinse with cold water and drain. Spread hazelnuts evenly on a baking sheet and toast in the oven for 7–10 minutes. Let cool, then coarsely chop. In a large bowl, mix oil with vinegar, salt and pepper. Add all the other ingredients, stir well and serve.

Notes: Cheese alternatives – Canadian Swiss cheese, Medium Cheddar, Gouda.

You can substitute any in-season stone fruit for the peach.



Recipe adapted from Dairy Goodness. Photograph courtesy of

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Author: Cara Tegler

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