Israeli Couscous

Tim and I were attending a pot luck dinner party where the host lived in a church they renovated. The place was magnificent only eclipsed by the wonderful company. We had a wonderful appetizer display of Pita Chips with hummus, olives and vegetable crudites. For dinner there were Chicken and Steak Kabobs and I brought an Israeli Couscous salad.

Israeli Couscous is much larger than the middle eastern counterpart and is toasted.  The individual kernels can be in excess of 2 mm in diameter. Still made from semolina, this is more like a pasta than a grain and can be prepared like a risotto. However, this mamoth couscous can be substituted for either pasta or grain in a wide variety of dishes. Due to the larger size, the preparation differs from that of traditional Couscous, which is typically steeped in boiling liquid and fluffed before serving. Israeli Couscous is boiled in a broth water mixture almost like a risotto.

You will need:

• 1 C Israeli Couscous
• 2 C Broth/Water or a combination according to taste (2 C total)
• 1 T Oil (I used Sunflower Oil)
• 1 T Olive Oil
• Freshly Ground Pepper

Place a sauce pan over medium heat with the oil. Once the pan has reached temperature, add the Couscous and toast lightly for 2 minutes. Stir to coat the granules in the oil. Add the Broth/Water mixture and bring to a simmer. Cook for 15 minutes or until the little balls have reached al dente texture.

Strain out any unabsorbed fluid and spread on a baking sheet (I also lined with a silipad). This step is to cool the granules. Pour the olive oil on top and season with Pepper. No salt is needed unless you did not use broth. Stir to combine and spread out. Repeat the stir and spread process until the Couscous stops smoking.

For the Salad:

• 1/4 C Cucumber, diced or pie shape
• 2 T Mint, chiffonade
• 1/8 C Feta
• 1/8 C Golden Raisins
• 1/8 C Slivered Almonds
• 1/8 C Red Onion, diced
• 1/4 C Cherry/Grape Tomatoes, halved or quartered
• Salt/Pepper to taste
• 2 t White Wine Vinegar

Once the Couscous has cooled, toss with remaining ingredients until evenly distributed. Taste and season accordingly. Store in the fridge until ready to eat. Garnish with a tiny sprig of mint leaves and a fresh grind of pepper.

The possible variations goes on and on.  I added some garlic stuffed kalamata olives and have considered sun dried tomatoes.  I love the variety of textures and the fact that this salad can be served warm or cold.  I've made a batch to be my lunch for the week served on a bed of greens.  I think some salmon or tuna would also make a nice addition.

Enjoy!