Whenever Trader Joes starts selling a new product, I get excited. Finally, Israeli couscous! Don't worry if you don’t have a Trader Joe’s, though, you can buy it at most groceries. For some reason I usually cook with fine couscous, but unlike its smaller cousin, Israeli couscous looks like tiny pearls and have a wonderful, light texture.
When I made it for dinner recently, my husband said "why haven't you ever made this before? I love Israeli couscous!" (after 8 1/2 years together, who knew?). He wasn't the only one that loved it. Kenya dug right in to this dish and enjoyed every bite.
I took a few of my favorite Moroccan flavors like mint, olive oil, lemon and tossed in several other nutritious items to make this recipe that can be served warm or cold. I even came up with a way to cook everything in one pot so there’s no big mess to deal with and it’s ready in minutes. This recipe really is everything that weelicious stands for_ easy, fast and fresh!
Israeli Couscous Salad (Makes 6 Servings)
- 1 Cup israeli couscous
- 1 1/2 Cup Water
- 1/2 Tsp Salt
- 1 Small Yam, peeled and cubed
- 1/2 Cup Dried Cranberries
- 1 Tbsp fresh mint, chopped
- 1/4 Cup pine nuts
- 1 Tbsp lemon juice
- 1 Tbsp Olive Oil
Preparation1. Bring the water to a boil, add the couscous and yam, cover and reduce to a simmer.
2. Cook for 12 minutes.
3. Combine all the ingredients and serve.