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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Yesterday this was served at a luncheon I attended. The guest speaker was the author of Cooking Jewish , Judy Kancigor, and this is one of her recipes. The recipe's tasty with great textures and she's fun, the book a history of a family and its love told through food. Ingredients:
salad |
1 (8 ounce) pkg. toasted israeli couscous |
1 tsp. olive oil |
kosher salt |
1 or 2 medium carrots, peeled and cut to 1/4 dice |
1 red pepper, stemmed, seeded, and cut to 1/4 dice |
1 cup frozen peas, thawed and drained |
1/2 cup chopped red onion |
2/3 cup diced dates, snipped dried apricots, or raisins |
!/2 cup toasted pignoli |
!/4 cup mint or cilantro |
freshly ground pepper to taste |
dressing |
1/2 cup olive oil |
1/4 cup fresh lemon juice |
3 tbsp. orange juice |
1/2 tsp. ground cinnamon |
freshly ground pepper to taste |
Directions:
1. Combine the couscous, oil, and 1 tsp. of the salt 2 1/4 cups water in a large saucepan.
2. Bring this to a boil and then reduce to a simmer and cover.
3. Cook until the water is absorbed, about 8 to 10 minutes.
4. Remove from heat and transfer the couscous to a large mixing bowl and with a fork spread the grains to help it cool.
5. When the couscous is cool mix in the other couscous ingredients.
6. Dressing:
7. Whisk the dressing ingredients together.
8. Pour the dressing over the salad and then cover and chill at least two hours before serving.
9. Remove the salad from the refrigerator 30 minutes before serving and check the salt, adjust if needed.
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