The Raw Cooked Vegan

Friday, November 12, 2010

Israeli Couscous

I love this couscous! I made this with a fantastic Greek dressing recipe I found on All (which I'm saving forever~it is so good).

Israeli couscous (also called pearl couscous) is a small, round, semolina and wheat based pasta which comes toasted, rather than dried (like typical pasta). It has a nutty, chewy texture and it holds up well in sauces, dressings or soups.

Israeli Couscous
1 cup dry Israeli couscous
1 and 1/3 cup water
1 red bell pepper, diced
1 and 1/2 cups frozen organic corn, thawed
3 TBS chopped fresh flat-leaf parsley

3 TBS extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp Dijon mustard

In a medium sauce pan, bring water to a boil. Add couscous and cover. Reduce heat to low and simmer 8 to 10 minutes, stirring once or so. When done, remove couscous from pan and onto a plate to cool completely. Chop bell pepper and parsley, set aside.

For the dressing, combine ingredients in a lidded jar and shake vigorously until combined. Let dressing set for at least 15 minutes to soften the dried herbs (or you can make the dressing ahead of time~).

When couscous has cooled completely, combine it with the thawed corn, red pepper and parsley in a serving bowl. Pour dressing over top and stir to combine.

NOTE: I didn't quite use all of the dressing, so maybe about 1/3 of a cup.


MeShell said...

Love Israeli couscous, such a unique texture.
Sounds like a great recipe! said...

Yum, I love that cous cous!

Anonymous said...

I just made this! it was really delicious-- I ended up substituting fresh garlic for the garlic powder and fresh onion for the onion powder, and it worked out great. Will definitely be making this again soon!