Israeli Couscous Salad
by Michelle Fierek
Israeli couscous, also known as “pearl” or “giant” couscous, is actually a pasta. It has a nutty, chewy texture and it is a great canvas for absorbing flavors.
The colors in this salad are perfect for the holiday, speckled with red and green among white pearls of couscous. Sun-dried tomatoes add a burst of flavor and bite. Make sure you buy them in oil, as you will use some of the oil in the dressing.
I happen to love pistachios, but any favorite nut will work.
4 cups fresh arugula or spinach
1 cup dried Israeli couscous
one seedless cucumber, diced
1/4 cup red onion, chopped
1/4 cup sun-dried tomatoes in oil, sliced (reserve oil)
1/4 cup crumbled feta or goat cheese
2 tablespoons chopped pistachios (or pine nuts, walnuts, sunflower seeds)
2 tablespoons fresh chopped dill
1 tablespoon fresh chopped parsley
2 tablespoons olive oil
1 tablespoon reserved sun-dried tomato oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
¼ teaspoon kosher salt (to taste)
¼ teaspoon fresh ground pepper
1) Prepare couscous according to package directions. Drain, cool, and set aside.
2) In a small bowl or canning jar, add all dressing ingredients and whisk or shake to combine.
3) Add all salad ingredients in a large salad bowl. Drizzle dressing over salad and toss to combine.