Spice up your sides! This Israeli couscous salad bursts with color, crunch, and curry flavor – the perfect summer escape in a bowl.
The curried cous cous could be made a day in advance and then the salad assembled for a picnic or backyard bash in minutes.
Ingredients:
- 1 cup Israeli couscous (pearls)
- 1 1/2 cups vegetable stock
- 3 tablespoon olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup golden raisins
- 1/2 cup walnuts
- 1 large carrot, shredded
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/2 – 3/4 cup feta
- fresh spinach – optional
Instructions:
- Cook the Couscous: In a saucepan, heat 1 tablespoon olive oil over medium heat. Add the Israeli couscous and toast for a minute, stirring occasionally. Pour in the vegetable stock, curry powder, cumin (if using), salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until the couscous is cooked through and the liquid is absorbed. As the israeli cous cous is cooling, add the golden raisins – it will help steam and soften them a bit.
- Cool and Prep: Let the couscous cool slightly in the pan for about 5 minutes.
- Assemble the Salad: In a large bowl, combine the cooled couscous, 2 tablespoons olive oil, shredded carrots, feta, walnuts, chopped mint, parsley, and cilantro. If you’d like to make it more of a salad vs. side dish, simply toss with fresh spinach and add some more olive oil or a little italian dressing on the spinach leaves.
- Taste and Adjust: Give the salad a final taste and adjust seasonings as needed. You might want to add a squeeze of lemon juice for a touch of brightness.
