I enjoy cooking with Israeli couscous because it is super easy to cook with and everyone in my family enjoys it. The pearl like beads add texture and taste in salads that I keep making them often. Apart from the couscous puloa recipe that I have posted here, I do make salads with couscous. This one that I have posted here is the one I tend to prepare more often and one of my families favorite. With the arrival of spring and fresh produce everywhere it is such a simple but delicious salad to have. I have to confess that I ate half of the salad in this dish that I prepared for dinner.
Heavy bottom pan
Measuring Cups and Spoons
Ingredients:Israeli Couscous - 1 1/2 cups
Shallots - 1/2 cup thinly slices
Garlic - 3 pods sliced
Black Olives - 1 can sliced
Cherry Tomatoes - 12 cut into halves
Nuts ( Roasted Sliced Almonds, Pine nuts ) - 1/2 cup
Craisins or Raisins - 1/2 cup
Cilantro - 2 tbsp minced
Dry Dill - 1/2 tsp
Fresh Cracked Pepper - 1/4 tsp
Green Chillies - 1 ( seeds removed)
Extra Virgin Olive Oil - 1 tbsp
Butter - 2 tbsp
Oil - 1 tsp
Water - 1 3/4 cup
Preparation:1. Heat a heavy bottom pan to medium heat. Add butter and oil. Allow butter to melt before adding garlic and shallots. Cook them well.
2. Add couscous to it and roast them until they turn light brown.
3. Add salt and water bring it to a boil. Reduce heat, cover and cook until the couscous is well cooked.
4. Remove from heat and transfer into a bowl.
5. Add spices, herbs, chillies, olive, tomatoes, dry fruit and nut. Drizzle in the olive oil and give it a toss.