Best Israeli Couscous Salad With Fennel Recipes

FALL ISRAELI COUSCOUS SALAD

Steps:

• Place the kale leaves in a large mixing bowl. Add just the slightest blop of oil to the bowl (seriously, a 1/2-second pour is all you need), along with a big squeeze from a lemon or lime half. Use your fingertips to massage the oil into the kale (see notes). After a few minutes, the kale will become silky and bright green. Add the spinach and herbs, tossing to mix. Sprinkle a big pinch of salt over the greens, and set aside.
• Over medium heat, warm the olive oil in a saute pan or skillet - you'll need a lid or a cover (such as foil). Add the potatoes cubes and stir to coat with the oil. Cover, and let the potatoes brown/steam in the pan, undisturbed, for 5 minutes. Stir to redistribute the potatoes, and re-cover, letting the potatoes cook for several minutes. Repeat until the potatoes are fork tender, and golden/lightly browned on most sides, 15 to 20 minutes total. Remove from heat, and transfer temporarily to a bowl, to cool.
• Note that you can prepare the pasta at the same time as the potatoes, and let them cool together.
• Add 2 tablespoons of the vegetable broth to a 2 quart pot and heat over medium-high. When the broth begins to simmer, add the spices, plus 1/2 teaspoon salt, to the liquids, and stir to create a fragrant paste. Add the remaining broth, and bring to a boil.
• Add the fregola or Israeli couscous to the pot, and cook according to package directions. Check the pasta near the end of cooking; if all of the liquids have been absorbed before the end of the cooking time, add another tablespoon or two of water, and let that absorb. Remove from the heat, and let cool.
• Add the chopped raw vegetables to the bowl of greens, along with the cooled sweet potatoes, spiced pasta, and the chickpeas. Toss well.
• To serve, feel free to drizzle your favorite extra virgin olive oil over the salad, along with a big squeeze of lemon juice and a sprinkling of salt. Or, use your favorite vinaigrette. (I wouldn't recommend a heavy, creamy salad dressing, but that's just personal preference, of course.)
• Salad will keep very well in the fridge for 3 days.

ISRAELI COUSCOUS SALAD

Steps:

• Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
• While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
• Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

ISRAELI COUSCOUS AND ARUGULA SALAD

Steps:

• Bring a large pot of well-salted water to a boil. Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center. Drain and allow to cool. Transfer to a large bowl.
• Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper.
• Toss the tomato, currants, cucumber, red bell pepper, onion and arugula with the couscous. Pour the dressing over top. Season with salt and pepper to taste and toss to the combine.