Fresh Israeli Couscous Salad

Fresh Israeli Couscous Salad. Dry couscous; pearl variety where specified in the method, Finely diced, Minced.

Cara Cifelli

15 + 15 min · 8

Ingredients

• 500 g Dry couscous; pearl variety where specified in the method
• 120 g Finely diced
• 9 g Minced
• 200 g Baby spinach leaves
• 50 g Thinly sliced
• 200 g Raw peas
• 200 g Raw mangetout
• 250 g Edible flesh, diced
• 950 g Warm water
• 10 g Finely chopped
• 10 g Finely chopped
• 80 g Red wine vinegar
• 30 g or maple syrup
• 150 g 15 g for cooking; 135 g dressing: 101 g for the salad and 34 g for the spinach
• 7 g Table salt
• 5 g Pepper
• 5 g Garnish

Preparation

1. Heat 15 g of the olive oil in a saucepan over medium heat. Add the pearl couscous and stir for 30 seconds. Add the warm water and a little of the listed salt and bring to the boil.
2. Cover and simmer over low heat for about 10–12 minutes, or as directed on the packaging, until the couscous is tender. Add a little more water if it dries out before cooking through. Drain any excess water, rinse briefly with cool water, drain well and spread out to cool.
3. Meanwhile, bring a separate saucepan of water to the boil. Add the shelled peas and cook for 2 minutes, then add the trimmed mangetout and cook for another 2 minutes, until just tender. Drain, cool in cold water and drain well.
4. Make the dressing by whisking the red wine vinegar with the honey or maple syrup, minced garlic, remaining 135 g olive oil, the remaining salt and the pepper.
5. In a large bowl, mix the sliced radishes, chopped coriander and parsley, finely diced onion, peas, mangetout and cooled couscous. Toss with three-quarters of the dressing.
6. Divide the spinach among 8 bowls and drizzle with the remaining dressing. Add the couscous mixture and diced avocado, sprinkle with the pumpkin seeds and serve.