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Israeli Couscous Salad

May 12, 2013

Israeli Cous cous

~ Mary ~

Way back in the early 90’s I went and checked out a new grocery store in town – Whole Foods.  I had this salad.  I loved it!  I went back, bought more, kept the ingredient list from the label, then started tinkering with it.  This was the final result that I’ve been using for the last 20 years.  Yes, it’s one of my all-time favorites and I was shocked to go looking for the recipe, here on Foodo, only to discover that it wasn’t here.

Also known as Pearl Couscous this has a much larger grain than regular couscous and pops in your mouth. This salad is bursting with contrasting flavors.  The citrus-flavored dressing, the crunch of the pecans and the burst of flavor from the craisins.  An attractive salad, a bonus to any meal, or a meal in itself.



Israeli Couscous Salad

Cook couscous as you would pasta by filling a large sauce pan 3/4 full of water and 1 tsp Salt. Bring to boil add:

4 Cups Israeli Couscous

cook 7-9 minutes or until desired doneness.
Drain & rinse with cold water in colander.

In large bowl combine:
¼ Cup Olive Oil
½ Cup Orange Juice
¼ Cup White vinegar
2 Tbsp Lemon Juice
1/2 tsp White Pepper
1 tsp Garlic Powder
1 tsp Kosher Salt
1 tsp Orange Zest
2 tsp Tarragon
2 tsp Thyme
1 Tbsp Tumeric
1 Cup Chopped Green Onions
1 Cup Craisins
1 Cup Chopped Pecans

Add cooled couscous and stir well.
Cool and serve – dries out if left over night before serving.

One Comment leave one →
  1. June 4, 2013 4:26 pm

    That looks like the best summer side dish – can’t wait to make this!! Hope your summer is off to a good start – just where the hell is our summer weather??!!

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