Author Notes
A brightly flavoured dish using Isreali Cousous as the foundation. Perfect for parties and family dinners. —Annalisa @ Joy of Yum
Ingredients
- For the Israeli Couscous
-
200 grams
Israeli couscous
-
1/2 liter
water
-
1
vegetable stock cube
-
1
bay leaf
-
100 grams
dried figs, chopped into small chunks
-
100 grams
baby tomatoes, quartered
-
50 grams
pitted black olives, halved
-
3 tablespoons
walnuts, chopped and toasted
-
1 handful
fresh cilantro (coriander), washed and chopped
-
Ground fresh pepper
-
Salt
- For the Dressing
-
2
small shallots, roughly chopped
-
4 tablespoons
cider vinegar
-
1/2
avocado
-
3/4 teaspoon
honey
Directions
-
Place the Israeli couscous pearls in a medium sized saucepan and toast for a few minutes over a medium to high heat. Keep the Israeli couscous moving around in the pan with a spoon.
-
Crumble the stock cube into the pan and continue to stir for another minute. Add the water and the bay leaf, bring to a boil, cover and simmer gently, for about 10 minutes until the Israeli couscous is slightly chewy and the water is absorbed. fluff with a fork and allow to cool. Remove bay leaf.
-
While the Israeli couscous is cooking toast the walnuts and set aside. Prepare the figs, tomatoes, olives. Chop the cilantro.
-
Place all the ingredients for the dressing in the goblet of a small blender and whizz until very smooth and creamy.
-
Toss the Israeli couscous into a bowl and gently mix in all the other ingredients. Pour over the dressing and gently blend everything together. Season with salt and freshly ground black pepper.
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