Welcome back to
the Eight Days of Thanksgivukkah! I’m so enjoying this series and I hope you
are too! I hope you check out last week’s featured recipes:
Today, I wanted
to feature another salad based on the Mediterranean flavors of Israel in multiple
ways. Tabbouleh is everywhere and with all the fresh vegetable in these salads,
I thought why not add parsley to pearl couscous instead, making a more substantial
side dish in terms of carbs at least?
I don't know about you, but '"pasta salad" was the common bring-along side dish to Thanksgiving in my family, circa 1997. It usually consisted of spaghetti, or spiral noodles with with chopped vegetables from the grocery salad bar and topped with Kraft Italian salad dressing and "pasta salad" seasoning. Remember that? I loved it as a kid, but I now know better...and so does my family.
This is not that
pasta salad in any way, shape, or form.
It is no secret that love Israeli couscous. Not only is it chewy, and soft, but it goes so well in salads or meals, hot or cold. It’s the ultimate side, not matter the occasion.
This salad is packed with fresh cherry
tomatoes and cucumbers. Every bite has the crush of parsley and the entire
salad is seasoned to compliment you meal, not over power it. There is no
Italian salad dressing to be found. And that’s good for all of us. Instead,
this brings forth the flavors of the Mediterranean and the popular flavors in Israel.
It can be eaten as a part of either a dairy or parve meal, and is even better
the next day!
Because this
recipe is for entertaining, it is enough for a side dish. If you choose to make
it a part of your main course, or for many people, it easily doubles, or triples, etc. etc.
p.s. those delicious looking meatballs on the side of that plate will be featured tomorrow. Do not fear!
Israeli Couscous Salad
(Inspired by Jerusalem: A Cookbook
by Yotam Ottolenghi and Sami Tamimi)
Ingredients:
1 cup Israeli or
pearl couscous
1 1/2 cup kosher
vegetable (use chicken broth if part of Parve meal)
1 tbsp. olive oil
1 and 1/2 bunches, flat
leaf parsley, finely chopped
25 cherry
tomatoes, halved
1 English
cucumber, chopped
1 shallot, minced
1 garlic clove,
minced
4 green onions
chopped
2 tsp. apple
cider vinegar
2-3 tbsp. truffle
olive oil
1/2 tsp. black
pepper
1 tsp. garlic
powder
1/2 tsp. red
pepper flakes
Kosher salt if
needed
Optional: 10-15
kalamata olives, halved
Directions:
In a medium sauce
pan, toast couscous in 1 tbsp. olive oil over medium heat, until pearls begin
to turn golden brown. Gradually add broth and bring to a light boil. Cover and
simmer over low heat for 15 minutes. Stand for 5 minutes before lifting lid.
Fluff with a fork and immediately toss with half of truffle oil. Chill until
ready to mix with other ingredients.
Meanwhile, mix
all other ingredients together in a medium bowl. Once couscous is chilled,
gently fold couscous into salad. Adding vinegar, olive oil, and/or salt to
taste.
Once mixed you can serve
salad or chill until ready to serve. Salad will last for up to three days in the fridge.
Enjoy!
Enjoy!
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