Prep 30 mins
Cook 10 mins
In 'How to Cook Everything Vegetarian' by Mark Bittman
- 453.59 g israeli couscous
- 59.14 ml extra virgin olive oil
- 29.58 ml sherry wine vinegar (or freshly squeezed lemon juice)
- 2.46 ml ground cumin
- 0.59 ml ground cinnamon
- 1 preserved lemon, skin only, sliced as thinly as possible (or 1 T. lemon zest)
- 1 small red onion, thinly sliced
- 59.14 ml currants or 59.14 ml golden raisin
- 118.29 ml cooked chickpeas (can be drained canned)
- 29.58 ml capers
- 118.29 ml pine nuts, toasted
- 473.19 ml cherry tomatoes or 473.19 ml grape tomatoes, halved if large
- 118.29 ml chopped fresh parsley leaves
- Bring a large pot of water to a boil and salt it.
- Cook the couscous, stirring occasionally, until tender but not mushy.
- When it is ready, drain it well, rinse it very briefly with cold water, drain again, and transfer it to a large mixing bowl.
- Dress the couscous with olive oil, vinegar, ground spices, and a pinch of salt and toss it vigorously to ensure the spices are well distributed throughout the pasta.
- Taste and add more acid or salt as necessary.
- Add the preserved lemon, onion, currants, chickpeas, capers, pine nuts, tomatoes, and parsley to the couscous; toss them through once or twice, and if possible, let the salad rest at room temperature for an hour before serving.
We really enjoyed this delicious way to make Israeli couscous. It was flavorful, and was not overly difficult to prepare. We made the recipe as posted, though DH thought he might prefer the recipe next time without currants (he thought it too sweet with the cinnamon, but I am pretty sure this is personal preference). I especially liked the toasted pine nuts in this dish. I diced the preserved lemon. We would have this again. Thanks for posting. Made for Sun and Spice 2013.