Monday, March 5, 2012

Israeli Couscous Salad

I love Israeli couscous and all the different salad variations you can create with it. Sometimes when I’m sick of eating salads with just lettuce for lunch at work, I made a large bowl of couscous salad and eat it for 2-3 days straight!

1 cup dry Israeli couscous
1 ¼ chicken broth (cooking pasta in broth gives more flavor)
Extra Virgin Olive Oil (EVOO)
½ large red bell pepper, diced
½ large green bell pepper, diced
½ small red onion, minced
About 10 asparagus stalks cut into ½” pieces
¼ cup minced fresh parsley
Zest from one lemon
Juice from one lemon
Freshly cracked black pepper
Crumbled feta cheese

In a large pot, bring broth to a boil. Add couscous and 1 tsp of EVOO, cover and simmer for about 8 minutes. Set aside and let cool.

In a large bowl, combine cooled couscous, veggies, parsley, lemon zest, lemon juice, pepper and feta cheese. Drizzle with EVOO and mix altogether.

Let couscous cool before drizzling EVOO and lemon juice so it acts like more of a dressing. If it’s warm, the pasta absorbs the EVOO right away and the pasta will be dry.

·         Try using sliced green onions instead of minced red onion.
·         Add slivered radishes
·         Use cubed Cheddar cheese instead of feta

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