If you are looking for a simple, but different summer salad, this is it. A little sweet, a little savory, and it packs well for a picnic, potluck, or serving for lunch the next day.
I found a recipe for an Israeli couscous salad many years ago and slowly over the years I have adjusted this and that, and it has evolved to this recipe.
Israeli couscous is a large couscous that resembles large tapioca and is also called pearl couscous. It is not gluten free. For a gluten free option substitute hearty brown rice or even quinoa.
SWEET & SAVORY ISRAELI COUSCOUS SALAD
2 cups uncooked Israeli Couscous
1 large Cucumber, quartered and sliced
1 cup sliced Celery
1/4 cup minced Red Onion
2-3 Plums or Apricots, pitted, quartered, and sliced
1 large yellow or white Nectarine, pitted, sliced, and diced
8 oz Grape or Cherry Tomatoes, halved
1 Avocado, peeled, pitted, and diced
1/4 cup fresh Dill, minced
8-10 fresh Basil leaves, minced
3 Tbsp Olive Oil
2 Tbsp Lemon Juice
2 Tbsp Apple Cider Vinegar
Sprinkle of Salt & Pepper to taste
1. In a large saucepan bring a pot of water to boil. Add the couscous and cook at a simmer until al dente, approximately 8 minutes. Drain and rinse with cold water. Be sure to use a small strainer or colander so the couscous doesn't run out the slots.
|(Cooked, drained, and rinsed Israeli Couscous)|
3. In large bowl combine drained couscous and the veggie/fruit/herb mixture. Use a large spatula to make sure ingredients are well incorporated.
4. In small bowl whisk together olive oil, lemon juice, and vinegar.
5. Combine dressing with couscous mixture and stir to coat well.
6. Serve or store covered in the refrigerator.
- Bon Appetit
" We don't need a melting pot in this country folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables - the lettuce, the cucumbers, the onions, the green peppers - to maintain their identity. You appreciate differences." - Jane Elliot