Israeli Salad Recipe with Pearl Couscous
Pearl couscous, which is also known as Israeli couscous, are small, round granules. They are made from wheat flour and semolina. Originally known as Palestinian matfoul or North African berkukes, the Israeli company Osem started calling it ‘Israeli couscous’ in the 1950s for marketing reasons. Israeli couscous is toasted instead of dried like its North African cousin. This gives it a nice chewiness and a nutty flavor.
Use pearl couscous in salad recipes, as a base for fish or chicken, or in soups. You can also use it to make a pilaf. You will need to use pearl couscous in the following Israeli salad recipe, because the much smaller type of couscous will not give the same result. Use this recipe as a guideline if you like, adding other ingredients such as crumbled feta cheese, chopped sundried tomatoes, or anything else you like.
Just like you can add anything to a rice or pasta salad, you can add pretty much anything to this Israeli salad recipe too. Another idea is to use half a can of mandarin segments instead of the orange, to save time. Try adding fresh basil or cilantro if you have them, or a little chili powder to spice the salad up a little.
- ½ chopped orange
- 2 tablespoons olive oil
- ½ cup pearl couscous
- ¼ cup chopped fresh mint leaves
- ¼ chopped red onion
- ¾ cup water
- ½ teaspoon cumin
- 1 minced garlic clove
- Salt and black pepper, to taste
- Add the pearl couscous to a pan with the garlic, olive oil, and cumin.
- Toast the couscous until it is golden, and then add the water and a pinch of salt and cook for 9 minutes or until the water is absorbed.
- Take the pan off the heat and let the mixture cool.
- Stir in the orange, mint leaves and red onion.
- Add salt and pepper to taste.
- Refrigerate for half an hour, then stir and serve.
This Israeli salad recipe is a great idea if you have some pearl couscous and wonder what to do with it. The mint and orange add a nice freshness and this is so easy to prepare. You can keep it covered and chilled in the refrigerator for a couple of days, so feel free to double or triple the recipe. Perhaps you could have half tonight for dinner and take the remainder to work tomorrow for lunch. You could even serve this as a side dish, perhaps with a juicy grilled chicken breast or with some pan-fried cod or tilapia.
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