This Israeli couscous salad is a symphony of textures and flavors, featuring plump pearls of couscous, crunchy chickpeas, and a warm, spiced dressing. It's a refreshing yet hearty dish that showcases the versatility of spices and herbs.
30 minutes
This Israeli couscous salad is a symphony of textures and flavors, featuring plump pearls of couscous, crunchy chickpeas, and a warm, spiced dressing. It's a refreshing yet hearty dish that showcases the versatility of spices and herbs.
Israeli Couscous
cups
cups
cups
tablespoons
tablespoons
cups
Cherry Tomatoes, halved
cups
Cucumber, diced and salted, then drained
cups
Canned Chickpeas, rinsed and drained
cups
Flat Leaf Parsley, minced
cups
Feta Cheese, crumbled
cups
1. Cook Grains
Bring the water to a boil in a medium saucepan. Add a pinch of salt and Israeli couscous. Reduce heat to a simmer, cover, and cook until the couscous is tender and has absorbed the liquid, about 10-12 minutes. Once cooked, drain the couscous and set aside.
2. Prep
While the couscous is cooking, halve the cherry tomatoes, dice the cucumber and salt it lightly to draw out moisture, rinse and drain the chickpeas, mince the parsley and crumble the feta.
3. Make Dressing
In a small pan, gently heat the olive oil over low-medium heat. Add the garam masala and cook for about 1-2 minute until fragrant. In a jar with a tight-fitting lid, combine the spiced olive oil, honey, lemon juice, and a pinch of salt. Shake vigorously to emulsify.
4. Dress the Salad
In a large bowl, combine the cooled couscous, drained vegetables, chickpeas, and parsley. Pour the dressing over the salad and mix well to ensure everything is evenly coated. Let the salad sit for a few minutes to absorb the flavors.
Always start with the freshest and highest-quality ingredients you can find. For a dish like this, that means fresh vegetables, high-quality olive oil, and organic chickpeas if possible. If you can get your hands on freshly ground garam masala from a spice shop, it will be more aromatic and flavorful than a pre-packaged mix.
Season the salad in layers. Salt the water for cooking the couscous, season the chickpeas, and adjust the final salad seasoning. This builds depth and ensures that every component is flavorful.
With the bold flavors of garam masala, it's important to balance it with acidity and sweetness. A squeeze of fresh lemon juice or a dash of white wine vinegar can brighten the dish, while a touch of honey or agave syrup can round out the spiciness.
Israeli couscous, also known as pearl couscous, should be toasted in a dry pan or with a bit of olive oil before cooking to bring out a nutty flavor. Be sure to cook it al dente, so it retains a slight chewiness, which will add texture to the salad.
Fresh herbs such as cilantro, parsley, or mint can add layers of flavor. Make sure to chop them just before adding to the salad to preserve their brightness and prevent browning.
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