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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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In 'How to Cook Everything Vegetarian' by Mark Bittman Ingredients:
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1 lb israeli couscous |
1/4 cup extra virgin olive oil |
2 tablespoons sherry wine vinegar (or freshly squeezed lemon juice) |
1/2 teaspoon ground cumin |
1/8 teaspoon ground cinnamon |
1 preserved lemon, skin only, sliced as thinly as possible (or 1 t. lemon zest) |
1/2 small red onion, thinly sliced |
1/4 cup currants or 1/4 cup golden raisin |
1/2 cup cooked chickpeas (can be drained canned) |
2 tablespoons capers |
1/2 cup pine nuts, toasted |
1 pint cherry tomatoes or 1 pint grape tomatoes, halved if large |
1/2 cup chopped fresh parsley leaves |
Directions:
1. Bring a large pot of water to a boil and salt it.
2. Cook the couscous, stirring occasionally, until tender but not mushy.
3. When it is ready, drain it well, rinse it very briefly with cold water, drain again, and transfer it to a large mixing bowl.
4. Dress the couscous with olive oil, vinegar, ground spices, and a pinch of salt and toss it vigorously to ensure the spices are well distributed throughout the pasta.
5. Taste and add more acid or salt as necessary.
6. Add the preserved lemon, onion, currants, chickpeas, capers, pine nuts, tomatoes, and parsley to the couscous; toss them through once or twice, and if possible, let the salad rest at room temperature for an hour before serving.
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