Israeli couscous is bigger than regular couscous which is approximately the size of quinoa and has a rounder shape like pearls. However, it is also known as ptitim, giant couscous or gourmet couscous. Once you cook Israeli couscous you can mix it with fresh chopped vegetables, lemon juice, olive oil and feta cheese and create a delicious Israeli couscous salad. If you love the bright taste of lemons then this lemon Israeli couscous from Leites Culinaria is a nice recipe to try, but you can also use it instead of bulgur in this bulgur and lentil salad.
There are several ways you can cook Israeli couscous but the most appropriate will depend on the purpose you want it for. Keep the couscous al dente, since it will absorb some of the liquids from the salad. It is also delicious served plain, and it will give you the most consistent results. This is not a very common method to cook couscous but it gives you very tasty results. For example, if you have 1 cup of tomato sauce this homemade pizza sauce also works!
Cook covered until almost all of the liquids are absorbed, but not all of it. Serve immediately. This ratio is for couscous cooked in a pot covered with a lid. Toasting the pearls with olive oil before adding the water helps to make couscous not sticky and also intensifies the taste! Israeli Couscous is the big brother of the more common tiny couscous. Commonly mistaken as a grain, couscous is actually a type of pasta, and is ideal used in salads like in this recipe, or as a side like in this Syrian chicken.
While the tiny couscous can be prepared by soaking in hot water, Israeli Couscous needs to be simmered on the stove. This infuses the couscous with so much flavor, you can even serve it plain as a side. It just dawned of me while writing this up that this salad looks alarmingly similar to the Sexy Lentil Salad I only shared a couple of weeks ago.
I even use the same Lemon Dressing, and both use tomatoes and cucumbers. And they are both salads made with small beady things. But I promise you — a million times over — that is where the similarities finish. This Israeli Couscous Salad is quite different to the Sexy Lentil Salad — not least because I went with a sensible name for this salad and a cheeky name for the latter. Giant couscous tastes like pasta. So while the obvious pairing would be with all things Mediterranean, I especially love serving this with Middle Eastern spiced things — like Chicken Shawarma which is pictured below.
It works really well because the bright fresh flavours of the Israeli Couscous Salad are a terrific contrast to the earthy, complex flavours of Middle Eastern flavours. See them all here. There is a deceptively large amount of greens packed into this salad. But if WHEN!!! Why does it feel so immature that this appeals to me so much??? Browse all Pasta Salads and Rice Salad. Hungry for more? Shopping list. Put a tablespoon of the oil in a saucepan and add the couscous.
Fry for a couple of minutes until the couscous smells toasted, then cover generously with salted water. Bring to the boil and simmer for minutes, or until the couscous is just tender. Using a colander or sieve, drain the couscous and transfer to a bowl. Stir in the red onion, lemon zest and herbs. Whisk the remaining tablespoon of oil with the lemon juice and season with salt and pepper. Pour over the couscous and, if using, sprinkle the sumac over the couscous.
Instant Couscous is a much smaller ball and can be ready to eat in under 10 minutes. For both types of couscous there are only a few simple ingredients that you will need to have on hand:.
To freeze couscous add it to a freezer-safe Ziploc bag or container once cooled. It will keep in the freezer for up to months. Since couscous does not contain any animal products or eggs, it is both vegetarian and vegan-friendly. It adds a wonderful texture to salads and is a great side dish to serve with hearty stews. Notify me via e-mail if anyone answers my comment.
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