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Author Notes: A brightly flavoured dish using Isreali Cousous as the foundation. Perfect for parties and family dinners. —Annalisa @ Joy of Yum
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
For the Dressing
- 2 small shallots, roughly chopped
- 4 tablespoons cider vinegar
- 1/2 avocado
- 3/4 teaspoon honey
- 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.