This is one of favorite Couscous salads when I am running out of options for lunch. On Sunday morning, I opened the fridge thinking about lunch and there really wasn’t much there. A little of few veggies, that’s it. I always keep Pearl Couscous on hand and cranberries have a constant presence in the pantry too. This Salad is easy to put together and you can switch up the veggies with what you happen to have in the fridge or in the Farmer’s market.
Israeli Pearl Couscous 1 Cup Uncooked
Water 1/4 cup to cook the couscous
Red Onion 1/2 cup cut in small pieces
Green Onion 2 bunches cut small
Red or Yellow Capsicum 3/4 cup cut in small pieces
Cilantro a handful
Cranberries 1/3 cup
Cumin Powder 1/2 tsp
Shawarma Masala 1 tsp
Extra Virgin Olive Oil 2 Tbsp
Lemon Juice 1 tsp
Honey 1 tsp
In a saucepan bring 1 1/4th cup of water to boil. Add couscous , cover and simmer for about 8 to 10 minutes. Stir occasionally to make sure water is not all evaporated and to prevent sticking. Once all water is evaporated, cover and keep aside.
In a large bowl, mix all the cut vegetables and keep aside.
In a bowl, add EVOO, Honey, Lemon Juice, Spices and Salt and whisk until well combined. Pour this mixture over the veggies and mix. Then add the couscous (which by now should have cooled a little and mix gently.
Serve immediately if serving warm or refrigerate for up to an hour and serve chilled.