Deli Couscous Food

ISRAELI COUSCOUS SALAD

Steps:

• Cook coucous according to package directions, drain and rinse in cool water.
• Combine remaining ingredients and cover and chill till ready to eat.

PEARL COUSCOUS SALAD

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
• Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
• Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
• Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.

ISRAELI COUSCOUS WITH CRANBERRIES AND PECANS (A LA WHOLE FOODS)

Steps:

• Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing. In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine. Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!