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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Israeli Couscous Salad Recipe

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This recipe for Israeli Couscous Salad is from The Sies Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Israeli Couscous: (Giant Pearl Couscous)
2 tsp olive oil
1 Garlic glove (or 1/2 tsp pre-minced garlic)
1/2 small onion, finely chopped
250g / 8 oz / 1.5 cups Large Israeli Couscous (Purchase from Bulk Barn)
1 1/2 cups / 375ml vegetable or chicken broth
1 cup / 250ml water

Salad:
2 Cucumbers, diced (approx. 2 cups)
250g / 8 oz cherry tomatoes, halved (approx. 2 cups)
3 cups baby spinach, finely sliced (Note 2)
1/4 cup coriander/cilantro, finely chopped (or sub with parsley) - optional
1/4 cup Dill, finely chopped

Lemon dressing:
2 tsp lemon zest
2 TBSP Lemon juice
1/4 cup / 65ml extra virgin olive oil
1 tsp Dijon mustard
1 Garlic clove, minced (or 1/2 tsp pre-minced garlic)
1 tsp sugar, optional
1/2 tsp salt + black pepper
Directions:
Directions:
Couscous:
1. Heat oil in a large saucepan or small pot over Medium-high heat. Add garlic & onion, saute until the onion is translucent and starting to brown
2. Add couscous & Stir, cooking for 1 minute. Add broth & water, place the lid on & turn the heat down to Medium-Low.
3. Cook for 10 minutes until the liquid is absorbed & the couscous is cooked through but still firm.
4. Use a fork to separate the couscous, then transfer into a large brown to cool down. (Don't worry if it gets sticky, it will separate when tossed with dressing)

Salad:
1. Place Dressing ingredients into jar and shake well
2. Add salad ingredients into the bowl, pour over dressing & toss. Serve at room temperature.
Number Of Servings:
Number Of Servings:
4-8 people
Preparation Time:
Preparation Time:
15 mins - Cook time 15 mins
Personal Notes:
Personal Notes:
Refreshing Summer Salad, Katie's favourite - Found by Diane Peru.

Storage: Dressed salad keeps quite well for 2 days - after this, the herbs become wilted. It is best served fresh - If making this salad ahead of time, keep the dressing separate until just before serving.

 

 

 

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