Switch up your Salad

Israeli Couscous Salad 

Remember 5 years ago when everyone all of a sudden rediscovered "couscous"?  Well, for some reason, Israeli Couscous got left out of the trend and its heartbreaking.  You have been missing out on switching up your salad with these little drops of Semolina.  Not like the traditional couscous, this style has more substance, a slight nutty undertown and can hold onto bold flavours.  Best of all, you can trick the kiddies into thinking its pasta!

This salad can be made fresh, or a day in advance so its perfect for entertaining knowing it will take a load off the prep time the day of your function.

I know your probably thinking well thats great a healthy salad that you want to make but no clue where to find Israeli Couscous!  You can find the couscous at any Bulk Barn location near you.  I have seen it in some select Supermarkets but it can be hit or miss.  Its a regular stocked item at The Bulk Barn and less expensive. 

4 Cups of Water (Or flavoured Stock of your choice. I've used Chicken and Vegetable Stock)
2 Cups Israeli Couscous
1/2 cup chopped zucchini
1/3 cup chopped red onion
1/2 cup chopped red pepper
2 tablespoons of chopped sun dried tomatoes
1/2 cup fresh peas (if using frozen, be sure to thaw them in warm water before adding to the salad)
2 tablespoons chopped parsley

Dressing
2 tablespoons finely chopped garlic
1/2 cup oil (I prefer Extra Virgin, but Canola or any other oil works just as well)
2 tablespoons White Wine Vinegar
1 tablespoon mustard
1 tsp salt
pinch of pepper



~Bring 4 Cups of Water (or stock) to a boil
~Add couscous and cook for 8-10 minutes until couscous is aldente 
~Drain any access water and place couscous in a large bowl and add Zucchini, Red Onion, Red Pepper, Sun Dried tomatoes, Pea's and Parsley. 
~Mix together well and set aside
~In a bowl combine all the ingredients for the dressing and whisk together.  Gently pour the dressing over the salad and mix well. 
~Feel free to add more seasoning if desired. 
~The Salad can be served warm, room temperature or chilled.  I've had it all three ways and to me its delicious no matter which way I eat it.  

If your not a lover of pea's don't discard this recipe...switch the pea's out for a bean of your choice or leave them out completely.  Regardless, I think you and your guests will be requesting this salad at the next pot luck!


Natalie