Simon Holst's Israeli Couscous Salad
Israeli Couscous Salad
Israeli couscous might not be something that everyone has in their pantry, but it is now available at most larger supermarkets and I think it’s worth trying.
Cooked on its own it can be served as a side like pasta or rice, but I think it works really well in this delicious salad that is little bit different. Serve as the main part of a light meal, or is a great accompaniment for a barbecue.
For 4–6 servings:
- 1 Tbsp olive oil
- 1 small onion, diced
- 1 1/2 cups (about 200g) Israeli couscous
- 2 cups vegetable stock (or 2 cups water and 1 tsp stock powder)
- 1/2 tsp salt
- 1 punnet (250g) cherry tomatoes
- 2 roasted red peppers*
- 1/4 cup each chopped mint and parsley
- 100g feta, crumbled
- 2 cups baby spinach leaves
- 1/4 cup olive oil
- 2 Tbsp white wine vinegar
- 1 tsp sugar
- 1 tsp smoked paprika
- 1/2 tsp salt and pepper
*You can chargrill and peel the peppers yourself or used bottled ones
- Heat the oil in a large saucepan or frying pan with a close-fitting lid. Add the onion and cook, stirring frequently until the onion softens, then stir in the couscous. Continue to cook, stirring every minute or so, for about 5 minutes until the couscous has lightly browned.
- Add the stock (or water and stock powder) and salt. Bring the mixture to the boil then reduce the heat to a gentle simmer. Cover the pan with the lid and cook for 8–10 minutes until the water has been absorbed and the couscous is tender (add a little extra water if required). Set the couscous aside to cool.
- Prepare the dressing by whisking all the ingredients together (or measure everything into a screw-top jar and shake to combine).
- Halve the tomatoes and add them to a bowl. Cut the roasted peppers into 5mm strips and add these to the tomatoes along with the herbs. Add the couscous and stir to combine.
- Crumble about two-thirds of the feta into the bowl, then add the spinach leaves and the dressing. Stir gently to combine, then garnish with the remaining feta.
- Serve immediately or cover and refrigerate until required.