Sunday, April 4, 2010

Israeli Cous Cous Salad

I don't really like regular cous cous, but I I tried Israeli cous cous for the first time, and it was extremely easy to make, really healthy, and oh so delicious!

Recipe for Israeli cous cous salad (serves 3-5)

1 Tablespoon olive oil for pan, 1/8 cup olive oil for later
1 clove minced garlic
8 ounce box of Israeli cous cous (trader joe's has it for cheap!)
1.5 cups of vegetable stock (chicken if you eat meat)
1 lemon juiced
1 lemon zested
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped basil leaves
1/4 cup chopped mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds

Step 1: Put sauce pan on medium heat, and add 1 tbsp. oil
Step 2: Add garlic and let cook for 30 seconds
Step 3: Add cous cous and cook for 5 minutes, stirring often.  It should become a nice toasty color
Step 4: Carefully add stock and half of the lemon juice.  It splashes at first
Step 5: Bring to a boil, then reduce to a simmer and cover and simmer for 8 minutes or so, stirring occasionally
Step 6: Cous Cous is done when it is tender, but tastes firm
Step 7: Put cous cous in large bowl and mix with salt, pepper, rest of lemon juice, zest, and olive oil
Step 8: When cous cous is cooled, add herbs, almonds, and berries and mix up and refrigerate

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