Since I discovered israeli couscous I have used it multiple times. I love the texture, with larger grains than the regular couscous. And it is very versatile too. I have a large etnic supermarket close by and I love walking arond and discover new types of vegetables, sauses, spices and grains. An then experiment with them in my kitchen.
Curried couscous salad
3 servings
3/4 cup pearl couscous, uncooked
2 cups vegetable broth ( water and stock cubes is fine)
1/2 cup carrot, roughly shredded
1/2 cup celery, finely chopped
3 spring onion, finely sliced
1/4 cup chopped fresh parsley
1/8 cup fresh mint, chopped
A small handfull pumpkin seeds
1 can (14 oz) garbanzo beans, drained and rinsed in cold water
1/3 cup raisins
1/4 cup dried cranberries
Dressing
1/8 cup white wine vinegar
1/4 olive oil
1 1/2 tbsp honey
1 tbsp curry powder ( I used Madras curry powder)
1 heaped tsp turmeric powder
1/2 tsp freshly ground black pepper
1 tsp sea salt flakes
To prepare the couscous, bring 2 cups of vegetable stock to a boil in a medium saucepan. As soon as it’s boiling, add the couscous and cook for 10 minutes until soft. Drain in a colander and refresh lightly under water. Pour into a large mixing bowl. Drizzle with a little olive oil if sticking. Chop the vegetables, grate the carrot and add to coucscous together with raisins, cranberry, pumpkin seeds, parsley and mint. Stir to combine.
Prepare the dressing by combining all the ingredients in a mixing bowl and whisk until emulsified. Pour the dressing over the couscous salad, 1/3 at a time, stirring to combine. Let sit for 10 minutes. Season with extra sea salt and pepper if needed. Serve lukewarm or cold.
3 servings
3/4 cup pearl couscous, uncooked
2 cups vegetable broth ( water and stock cubes is fine)
1/2 cup carrot, roughly shredded
1/2 cup celery, finely chopped
3 spring onion, finely sliced
1/4 cup chopped fresh parsley
1/8 cup fresh mint, chopped
A small handfull pumpkin seeds
1 can (14 oz) garbanzo beans, drained and rinsed in cold water
1/3 cup raisins
1/4 cup dried cranberries
Dressing
1/8 cup white wine vinegar
1/4 olive oil
1 1/2 tbsp honey
1 tbsp curry powder ( I used Madras curry powder)
1 heaped tsp turmeric powder
1/2 tsp freshly ground black pepper
1 tsp sea salt flakes
To prepare the couscous, bring 2 cups of vegetable stock to a boil in a medium saucepan. As soon as it’s boiling, add the couscous and cook for 10 minutes until soft. Drain in a colander and refresh lightly under water. Pour into a large mixing bowl. Drizzle with a little olive oil if sticking. Chop the vegetables, grate the carrot and add to coucscous together with raisins, cranberry, pumpkin seeds, parsley and mint. Stir to combine.
Prepare the dressing by combining all the ingredients in a mixing bowl and whisk until emulsified. Pour the dressing over the couscous salad, 1/3 at a time, stirring to combine. Let sit for 10 minutes. Season with extra sea salt and pepper if needed. Serve lukewarm or cold.
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