ok, so i ate israeli couscous last week for the first time, and it did not disappoint! have you tried it yet? what are your favorite ways of preparing israeli couscous? i’ve heard trader joes has a good box of this stuff, so i will have to make a stop there. (side note: omaha has a trader joes! i’m very happy about this.)
here is how i prepared my simple, mediterranean couscous salad:
mediterranean couscous salad
2 cups dried israeli couscous
4 cups of boiling water
cook the couscous according to the package instructions. i cooked mine for about 13-15 minutes in the boiling water, or until all of the water was absorbed.
2 cloves of garlic, pressed
5 tablespoons of fresh squeezed lemon juice
1/3 cup extra virgin olive oil
1 tablespoom dijon mustard
whisk the lemon juice, olive oil, garlic and mustard together and set aside.
1 cucumber, diced
2 roma tomatoes, diced
10-15 kalamata olives, pitted and sliced in half
4 large green onions, chopped
1/4 cup fresh basil leaves, chopped in a chiffonade style
1 tablespoon fresh, chopped mint
1 1/2 cups crumbled feta
salt and pepper to taste
once the couscous has fully cooked, mix in all of the ingredients listed above, and the dressing as well. this salad is delicious both warm and cold. it has been luke’s favorite thing to take in his lunch since it makes such a big bowlful! i hope you enjoy it as much as i did.