If regular couscous leaves you hungry, try Israeli couscous, a larger variety of this type of pasta (yes, couscous is actually pasta rolled into little balls). It doesn’t take that much longer to cook and can be combined with any number of tasty ingredients to make warm side dishes or chilled salads. This couscous recipe is best served chilled.
Toasted Israeli Couscous Salad with Fresh Herbs
- 1/4 cup extra virgin olive oil, divided
- 1 cup Israeli couscous*
- 1-1/4 cups vegetable broth or water
- 1 cup coarsely chopped fresh herbs of your choice
- 1 cup Kalamata olives, each olive cut in half lengthwise
- 1/2 cup finely chopped sun-dried tomatoes packed in olive oil
- 1/4 cup finely chopped red onion
- 1 tablespoon finely grated lemon zest
- Salt and freshly ground black pepper
- Heat 1 tablespoon of the oil in a medium pot over medium-high heat.
- Add couscous and cook, stirring often, until just toasted.
- Remove pot from heat and carefully add broth or water. Place pot back on the heat and bring mixture to a boil.
- Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender. Spread couscous on a baking sheet and allow to cool.
- Meanwhile, in a large bowl, combine herbs, olives, tomatoes, onion, and lemon zest. When couscous is cooled, add it to the bowl and toss to combine. Season with salt and pepper.
- Divide salad among 4 plates and drizzle with olive oil.
Cook’s note: You can find Israeli couscous in the bulk section of your local health food store.