Israeli Couscous Salad.
August 16, 2012
So, I need to tell you about this salad. It is so good and I think you should make it this weekend, if not sooner. I first had a version of it at a brunch a few years ago. The woman who made it told me it was a Mark Bittman recipe. I have since modified it a bit and it is just to my liking (taste and simplicity of method). In fact, it is the only thing I have eaten in almost 24 hours. :-)
Israeli Couscous Salad With Pine Nuts, Capers, Almonds and Moroccan Spices
1 bag Trader Joe's Harvest Grains Blend (or 16 oz. Israeli couscous)
1/2 c. olive oil
1/4 c. sherry vinegar
1 t. cumin
1/4 t. cinnamon
s & p to taste
3/4 c. currants
1/4 c. capers
1/2 small red onion, sliced thinly
1/3 c. slivered almonds (or pine nuts)
1/2 - 1 preserved lemon, finely diced
1 c. chopped flat leaf parsley
goat cheese (optional)
Cook grains according to package and set aside to cool for about 10 minutes.
Make the dressing: in a large bowl, whisk oil, vinegar, spices and salt and pepper to taste. Add warm grains and currants and stir gently to combine. When the grains have cooled a little more (maybe 20 minutes or so), add the rest of the ingredients (except cheese). Let sit at room temperature for about an hour or in the refrigerator overnight to let flavors develop. Serve, with crumbled goat cheese on top, if desired. I also like to squeeze a little lemon and maybe drizzle a little more olive oil on top. Enjoy!