- 2 cups Israeli couscous, cooked
- 1/3 cup dried cranberries
- 1/3 cup sliced almonds
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- kosher salt
- white pepper
In a large pot bring 2.5 cups of water to a boil, add couscous, reduce heat to a simmer, cover and cook until tender, stirring occasionally. Meanwhile, whisk together juice, oil and vinegar. When couscous is cooked add mixture and season with salt and pepper. If mixture is too dry, add more of the liquids. Serve cold.
The dish: Israeli couscous is a funky little ball of almost pasta that has a really unique consistency. This salad is basically a rip off of one that Hannaford sells in the warmer months. This is the first batch I've made and I kind of winged the recipe, and it's quite good but truthfully, Hanny's is better. I'll remake this a few times before salad season gets into full swing and see if we can't surpass the goodness from the deli counter.
A suggestion from your favorite(?) farmer: cook Israeli couscous like any other pasta - in lots of salted water. Drain it in a large seive (avoid a colander because the tiny semolina 'pearls' will fall thru and you'll be picking the sticky little buggers off everything for days) and spread it on a rimmed cookie sheet. Toss it with the dressing while still hot so it absorbs it better. It'll also cool faster spread on the pan.
ReplyDeleteAnd don't be surprised if I steal your idea for my own salad....
Kasha Bialas ;P
I think the Hanny one has turmeric in it... gives it that nice orange color and a little kick
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