|Israeli Couscous Salad|
For a quick but delicious variation, stir in some Carrot Top Chimichurri instead of the green herbs.
Note: Any couscous may be used; cook according to manufacturer's directions. If Isreali couscous is already toasted, cook according to directions on the package; but make sure they are cooked until tender with additional water if needed. Other grains such as farro, barley, quinoa, etc or small pasta like orzo may be used as well instead of the couscous.
1 cup Israeli Couscous
2 T Extra Virgin Olive Oil
1-2 Lemons/Limes, juiced
2 Shallots, finely chopped
1 Carrot, coarsely grated
1 cup Corn kernels, fresh or frozen
1/2 cup cooked Garbanzos or other beans
1 large bunch Flat Leaf Parsley
3 young Scallions (aka green onions)
1 bunch Garlic Chives
1 small bunch fresh Mint
Salt to taste
Freshly Ground Black Pepper
Romaine hearts to serve
Heat a skillet and add 1 T of the oil and stir in the couscous; stir and cook over medium heat until lightly browned and fragrant, about 5 minutes. Add the salt and 2 cups of boiling water; bring to a boil, reduce heat so couscous is simmering. Cover slightly ajar, and cook until tender. Add corn whether fresh or frozen to the couscous; stir well to mix; let cool slightly.
Prepare all the veggies and herbs while the couscous is cooling.
Finely slice the scallions and chives, mince the mint and parsley.
When the couscous has cooled to lukewarm, add all the ingredients and mix well. Taste and adjust salt, lemon/lime, and pepper.
Separate the leaves of romaine hearts and wash and dry. Chill in bags until needed.
Serve the couscous surrounded by romaine leaves. Diners can scoop the salad into the romaine to eat like tacos. Enjoy!