Israeli couscous (about the size of a small pea) is a larger pearl than standard (North African) couscous, which is about the size of a grain of rice.
INGREDIENTS
- 2 T EVOO – to fry
PREPARE COUSCOUS - 1 C Israeli couscous
- 3/4 C chicken stock (alt: vegetable stock)
- 1 C water
FOR THE DRESSING – WHISK TOGETHER - 2 T honey
- 1 T fresh lemon juice
- 1 T Dijon mustard
- 1/4 C red wine vinegar
- 2 T EVOO – for dressing
TO BE COMBINED WITH DRESSING
- 2 roma tomatoes (seeds removed – small chop)
- 1 cucumber (seeds removed – small chop)
- 1 bunch scallions (greens only – 1/4 inch pieces) reserve some for garnish
- 2 C fresh chopped parsley
- 1 C fresh chopped cilantro – reserve some for garnish
- 1/4 C baby peas – strained
- 1/4 C fresh chopped mint
- salt and pepper to taste – or use [thnder-powder]
FOR THE FINAL STEPS – ASSEMBLE SALAD - 8 leaves romaine lettuce – washed, but left whole
- 1/4 C feta cheese (alt: tofu) for garnish
- garnish with reserved cilantro and scallions
- OPTIONAL: Toasted sesame seeds or chopped pistachio
STEP BY STEP
- Toast couscous in EVOO using a large heavy deep pot
- Fry / toast over medium heat till slightly browned (5-8 minutes)
- Add water and broth, bring to a simmer and lower heat
- Cover and let simmer 15 minutes, stirring occasionally
- Transfer couscous to a colander and let rest while you prepare the rest of the ingredients
- Combine dressing ingredients – whisk together
- Toss with all other salad ingredients
- Toss gently with couscous and serve over lettuce leaves
- Top with cilantro leaves, scallions, and a bit of feta cheese
