This summery Israeli couscous salad combining herbs, raw veggies, and lush stone fruit makes a light and refreshing companion to grilled foods or bold-flavored plant-based protein dishes. It’s an Israeli couscous recipe that will impress your guests, and is easy enough to make for everyday meals.
Use apricots or other stone fruit: I prefer to make this with apricots, but peaches or nectarines can be substituted. No matter which, make sure to use them at their peak of flavor and lusciousness, but not mushy.
It also makes an impressive dish to share when you’re hosting or invited to a summer potluck. Make sure to use a firm, flavorful cucumber with a minimum of seeds. Hothouse cucumber is a good choice for this if you can’t get a small, firm variety straight from the garden or farm market.
What is Israeli couscous?
Israeli couscous might look like a grain, but it’s actually a tiny pasta. It’s round and quick-cooking, with a pleasant mouth feel.
Look for it in bulk in natural foods stores, or in the Middle Eastern section of the international aisle in well stocked supermarkets. Sometimes (actually quite often) it’s labeled “pearl couscous.”
Sometimes called pearl couscous, Israeli couscous has an interesting origin story. In Hebrew, this product is transliterated as ptitim, which means “flakes.” Rice was scarce in Israel in the 1950s, so this product was developed as a substitute.
How to cook Israeli couscous
Pearl couscous is cooked like any other kind of pasta, in plenty of simmering water until al dente.
Don’t make the mistake of cooking it like a grain — that is, with just double the amount of water, and cooking until the water was absorbed. It’s not enough, and if you then add more water at that point, you’ll wind up with mush.
Instead, use a higher ratio of water to couscous — 3 to 1 or more; it doesn’t really need to be exact. Simmer gently and steadily until al dente. See package recommendations as to time, as they may vary, though it’s in the vicinity of 7 to 8 minutes. Drain well when done in a sieve or mesh colander.
If you’re going to use the pearl couscous in a cold dish, rinse with cool running water in the sieve or mesh colander and drain well again.
Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin, fatfreevegan.com.
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- Israeli Couscous Salad with Cucumber and Fresh Herbs
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- More vegan pasta salads to enjoy all year round
Israeli Couscous Salad with Apricots, Tomatoes, and Cucumber
This summery Israeli couscous salad combines tomatoes, cucumbers, and fresh herbs with the surprising sweetness of stone fruit.
- 1 1/2 cups Israeli couscous
- 1/2 medium cucumber, quartered and thinly sliced, or two Kirby cucumbers, sliced
- 2 scallions, thinly sliced
- 1/4 cup finely chopped fresh dill or parsley
- 10 to 12 basil leaves, thinly sliced, or more, to taste
- 4 ripe apricots or 3 ripe peaches or nectarines, pitted and diced
- 1 heaping cup halved red or yellow cherry or grape tomatoes
- 1 medium firm, ripe avocado, peeled and diced
- 2 to 3 tablespoons extra-virgin olive oil, as desired
- 2 to 3 tablespoons lemon juice, or to taste
- Salt and freshly ground pepper to taste
- Mixed baby greens, as needed
- 1/4 cup toasted pine nuts or 1/3 cup toasted slivered almonds
- Bring 5 cups of water to a slow boil in a medium saucepan. Add the Israeli couscous, turn the heat down, and simmer for about 8 minutes, or until al dente. Drain and rinse with cool water until the couscous is at room temperature. Drain well again.
- In a mixing bowl, combine the couscous with the remaining ingredients except the last two. Toss well to combine.
- Line a large serving platter with some greens. Mound the salad over them, letting some of the greens show along the edge. Sprinkle the top with the nuts. Serve at once or cover loosely with plastic wrap and refrigerate until needed.
If you like this beautiful summer salad, you might also enjoy …
Vegan Summer Salads That Are Almost Too Pretty to Eat
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