All Lathered Up – Cranberry, Sundried Tomato Israeli Couscous

cranberry and sundried tomato couscous

Lately, I’ve been feeling a little melancholy. When I get in these moods, as we all do now and again, a good lather is exactly what I need. It perks me right back up. I grab some good oil and take some time away from the world, massaging

Easing into a bowl and allowing every little nook to get drenched in soothing creaminess. It’s a relief. After a long week or stressful day, letting go and swallowing that luscious essence can bring you back to life.

So this week I lathered myself in some sweet, satisfying silkiness. A sundried tomato aioli with cranberries and Israeli couscous.

The perfectly sized balls of wheat, moistened with thick dressing, played with my tongue in all the right ways.

Sundried tomatoes burst in your mouth with a tangy sweetness, while dried cranberries give a satisfying bite. The piece that ties theΒ whole thing together – emulsified yolk, garlic, sundried tomato and oil poured over the pearly white balls.

Cranberry, sundried tomato Israeli couscous in a garlic, sundried tomato aioli.

Try giving yourself a lather.


Cranberry, Sundried Tomato Israeli Couscous

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4

Cranberry, Sundried Tomato Israeli Couscous


  • 1 cup Israeli couscou
  • 1/4 cup sundried tomatoes
  • 1/4 cup dried cranberries
  • 1 bunch of basil (chiffonade)
  • For the aioili
  • 1 clove garlic
  • 1/4 cup sundried tomatoes
  • 2 large egg yolks
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • Useful Equipment
  • Food processor


    For aioli
  1. Blend - add garlic, sundried tomatoes, egg yolk, lemon juice and salt in a food processor. Slowly add in the olive oil while the food processor is running. (If you don't have a food processor you can do the same thing with a whisk, but chop the sundried tomato into small pieces before. You will have a chunkier aioli.)
  2. For Salad
  3. Get wet- bring 2 cups of water to a boil. Cook couscous according to package instructions
  4. Toss - add cranberries, sundried tomatoes and basil to couscous
  5. Chill out- place the couscous mixture in the fridge to cool for 10 mins
  6. Lather - Cover the couscous in aioli, keep refrigerated till ready to serve
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  • Reply boxingvictory June 30, 2015 at 9:56 am

    great stuff

  • Reply Evye Szanto June 30, 2015 at 10:09 am


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