Flavorful Israeli Couscous
Israeli couscous, also known as Pearl for its perfectly round and dainty appearance, is a nice way to add variety to your daily mealtime routine. These chewy spheres of semolina wheat readily soak up any sauce or dressing. It’s a pantry item that you should keep stocked because it’s easily prepared on the stovetop.
1 c Israeli couscous raw
1 Tbsp butter
2 c chickpeas, cooked
1/4 c red onion, thinly sliced
1 c parsley, chopped
1/2 c mint, chopped
3 cloves garlic, finely chopped
3 tomatoes cut into small pieces; or about 12 ounces (2 cups) of grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved
3 baby cucumbers, cut into slices
1/2 scotch bonnet pepper, minced
1/3 c extra virgin olive oil
1/4 c lemon juice
1 tsp sea salt
1 tsp black pepper freshly ground
1/4 c shallot, minced
1 tbsp tahini
1 tbsp balsamic reduction
1. To prepare the couscous, heat butter in a medium pan and toast the dried pearls for a minute or two. Add 1 1/4 cups of water (or vegetable broth) and simmer, covered, for about 10 minutes. Cook to your preference.
2. Place all the remaining ingredients for the dressing in a jar and shake vigorously.
3. In a large bowl, add all the ingredients and mix, taste for salt and pepper, and adjust if necessary.
3. Cover and let stand at room temperature until ready to serve, up to 3 hours or so.