Israeli couscous has to be one of my favorite grains for hotter weather (along with polenta and quinoa). It only takes about 10 minutes to cook. In those 10 minutes I slice up some veggies for a light salad.
Whole Foods is doing an Israeli couscous salad right now and I thought I'd take a stab at making my own version. Feel free to change up the veggies or fruit and have fun with it!
1/2 cup Israeli couscous
1/4 - 1/2 cup chopped mangoes
1 Tablespoon chopped cilantro
1 teaspoon toasted sesame oil
1/4 cup chopped cucumber
1 chopped scallion
Bring a large pot of water to a boil and add your couscous (let simmer for about 10 minutes). Drain water from couscous and combine with all other ingredients
I find that if I let this salad sit over night or the flavors meld together.
Try different fruits or add some protein for a heartier meal!
Teddy
4 comments:
I've been eating quite a bit of couscous but not the Israeli kind. I didn't even know that's what it was called! It looks so good though, so I think that's what I will be stocking up on soon.
yum! sounds like an awesome combination of flavors. i love adding sweet things to savory dishes.
That looks amazing! I'll have to try making it. Thanks for sharing. :)
For some reason I always forget about Israeli Couscous and I agree that it makes for such a nice salad. I like this recipe because it's light and so versatile. I expect I'll be making it soon.
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