So I spend a lot of time in the international isle of the supermarket and found this thinking it was just big couscous…I was very excited…and wrong. It’s actually a type of Israeli pasta made with wheat flour. It says that it is toasted it over and “open fire” to retain it’s al-dente texture after cooking. I have a theory that sometimes more toasting is a good idea and seeing as I don’t have an open fire I used a dry skillet and man does it smell good as it toasts. It takes only about 5 minutes over medium high heat but I think the extra step will work well for this recipe I am going to try today. You can also serve this as an alternative to rice or pasta, I imagine it would be good tossed into veggie soups the last 5-8 minutes of cooking time, and might make an interesting risotto as well.
Israeli Couscous Salad(s)
- 1 (250g) pkg of Israeli Couscous
- 2 1/2 cups of vegetable stock
Toast couscous. Bring vegetable stock to a boil. Add couscous and return to a simmer, let cook covered for about 8 minutes. Stirring occasionally.
- 2 spring onions, chopped
- 1 large clove of garlic, grated
- 1/2 pint of cherry tomatoes chopped
- 2-3 tbs olive oil
- 6-8 leaves of fresh basil washed and torn
- salt and pepper to taste
- juice of a lime
Mix and add dressing and chill for at least 30 minutes.
Warm Grilled Salad
BBQ or roast approximately 2-3 cups of any veggies you like, I used zucchini, peppers and mushrooms but eggplant and tomatoes would work as well. If you have it, roast garlic to add to the dressing. Roast veggies whole but chop into bite sized pieces when tossed into salad. Olives and sundried tomaotes would be a great addition to this.
- 2-3 tbs olive oil
- 1/2 juice of a lemon
- 1 clove of grated garlic or 1/2 a roasted bulb of garlic
- 1/4 cup of fresh herbs basil and/or cilantro
- salt and pepper to taste.
Mix warm couscous and salad dressing and toss with warm veggies, serve warm or chilled.