Mausis Israeli Couscous Salad Food

ISRAELI COUSCOUS SALAD

Israeli Couscous Salad image

Make and share this Israeli Couscous Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

salt
1 lb israeli couscous
1/4 cup extra virgin olive oil
2 tablespoons sherry wine vinegar (or freshly squeezed lemon juice)
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 preserved lemon, skin only, sliced as thinly as possible (or 1 T. lemon zest)
1/2 small red onion, thinly sliced
1/4 cup currants or 1/4 cup golden raisin
1/2 cup cooked chickpeas (can be drained canned)
2 tablespoons capers
1/2 cup pine nuts, toasted
1 pint cherry tomatoes or 1 pint grape tomatoes, halved if large
1/2 cup chopped fresh parsley leaves

Steps:

Bring a large pot of water to a boil and salt it.
Cook the couscous, stirring occasionally, until tender but not mushy.
When it is ready, drain it well, rinse it very briefly with cold water, drain again, and transfer it to a large mixing bowl.
Dress the couscous with olive oil, vinegar, ground spices, and a pinch of salt and toss it vigorously to ensure the spices are well distributed throughout the pasta.
Taste and add more acid or salt as necessary.
Add the preserved lemon, onion, currants, chickpeas, capers, pine nuts, tomatoes, and parsley to the couscous; toss them through once or twice, and if possible, let the salad rest at room temperature for an hour before serving.

Nutrition Facts : Calories 495.1, Fat 17.6, SaturatedFat 1.9, Sodium 159, Carbohydrate 72.1, Fiber 6.5, Sugar 6, Protein 13.2

ISRAELI COUSCOUS SALAD

Israeli Couscous Salad image

A combination of several favorite recipes all in one! Israeli coucous is larger than regular coucous and can be found in the kosher section of the grocery store.

Provided by MacChef

Categories Summer

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 7/8 ounce) package israeli couscous
1/2 medium cucumber, peeled and diced
2 medium tomatoes, seeded and chopped
1/4 cup red bell pepper, diced
2 -3 green onions, sliced
10 black olives, sliced
6 ounces fat free feta cheese, crumbled
2 tablespoons fresh tarragon, chopped fine
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped fine
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon olive oil

Steps:

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

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