Israeli Couscous Salad

By • August 11, 2013 0 Comments

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Author Notes: I purchased this very interesting looking couscous a while ago, but wasn’t really sure what to do with it. However, once I discovered how to cook it, which is different than the couscous many of us are more familiar with, ideas just popped into my head, and this delicious and easy to make main dish salad is one of them. The Cautious Vegetarian

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Serves 4

  • 8 ounces asparagus
  • 1 small zucchini
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1/2 cup pistachios, shelled & toasted
  • 1 tablespoon olive oil
  • 1 1/2 cups Isreali couscous
  • 3 cups water
  • 1 pinch salt
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon rind
  • 1 cup frozen peas, thawed
  • salt & pepper to taste
  • 2 tablespoons chives, chopped
  1. Preheat the oven to 375 F (190 C). Snap off the touch ends of the asparagus and cut them into 1 in (2.5 cm) pieces. Chop the zucchini into 1 in (2.5 cm) chunks. Place the vegetables onto a parchment lined cookie sheet and drizzle with 1 Tbsp of olive oil and sprinkle with a bit of salt. Bake until tender, about 20 minutes.
  2. Meanwhile, heat 1 Tbsp of olive oil in a large sauté pan over high heat until hot. Add the couscous; reduce the heat to medium and cook, stirring frequently, to toast the couscous a bit, about 2 to 3 minutes. Add the water and a pinch of salt. Increase the heat to high and bring the couscous to a boil. Reduce the heat to medium and simmer until the couscous is tender, about 12 to 14 minutes. Drain.
  3. In a large bowl make the dressing by combining the 4 Tbsp of olive oil with the lemon rind and juice.
  4. Add the still hot couscous and the vegetables to the dressing. Mix well. Add the peas. Mix again. When the salad has cooled, season it with salt and pepper and stir in the chives. Place into your serving bowl or onto a platter and sprinkle with the toasted pistachios. Serve at room temperature or cold.

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