Israeli Salad Anytime Recipes

ISRAELI COUSCOUS AND CHICKPEA SALAD

Steps:

• Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
• Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
• In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

TOASTED ISRAELI COUSCOUS SALAD

Steps:

• Make the vinaigrette. In a mason jar, combine the lemon juice, lemon zest, olive oil, basil, dill, garlic, parmesan cheese, and black pepper. Shake vigorously or use an immersion blender to mix well. Taste and adjust for salt.
• Make the salad. Bring the chicken stock to a rolling boil. Keep at a low boil.
• Meanwhile, in a large pot over medium-high heat, add two tablespoons of olive oil. When hot, pour in the couscous and saute, moving constantly, until golden brown.
• Carefully pour in the boiling chicken stock and cook until the couscous is tender.
• Drain the couscous in a colander and add to a large bowl to cool.
• To the couscous, add the scallions, chopped basil, cucumber, and Roma tomatoes.
• Shake the jar of dressing to incorporate all of the ingredients and pour over the couscous and vegetables. Toss well to combine.
• Cover the bowl tightly and refrigerate for at least 1 hour.
• Toss again and garnish with a sprig of basil.

ISRAELI SALAD

Steps:

• Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.