Cucumber And Israeli Couscous Salad Recipes
ISRAELI COUSCOUS AND ARUGULA SALAD
Steps:
- Bring a large pot of well-salted water to a boil. Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center. Drain and allow to cool. Transfer to a large bowl.
- Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper.
- Toss the tomato, currants, cucumber, red bell pepper, onion and arugula with the couscous. Pour the dressing over top. Season with salt and pepper to taste and toss to the combine.
ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES
From Bon Appetit, June 2006. I discovered Israeli couscous at a restaurant over a year ago and set out to find it to try in standard couscous recipes. (Believe it or not I found Israeli couscous for sale at Safeway grocery store by sheer accident!) Quite thrilled to find this recipe very recently!
Provided by COOKGIRl
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
- Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.
- Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
- Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.
- Garnish with mint sprigs.
Nutrition Facts : Calories 384.4, Fat 20.9, SaturatedFat 6.3, Cholesterol 25, Sodium 395.5, Carbohydrate 39.1, Fiber 3.7, Sugar 2.5, Protein 11.1
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- To cook the couscous, warm olive oil in a medium saucepan over medium heat. Add the couscous and cook for 2 minutes, stirring frequently, until lightly toasted and golden brown. Stir in water, then increase heat to high just until it boils, then reduce heat to low and cover the pan. Let cook for 10-12 minutes, just until the couscous is tender and the liquid absorbed. Remove from the heat and set aside to cool for 5-10 minutes.
- Meanwhile, to make the dressing, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, sea salt, and pepper in a small jar or measuring cup. Shake or whisk vigorously to blend.
- To assemble the salad, combine the cooled couscous, tomatoes, cucumber, and red onion in a serving bowl. Drizzle with dressing and toss to combine. Sprinkle feta, herbs, and pine nuts on top and toss gently once more. Serve at room temperature or chilled. Enjoy!
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