A Super Couscous Salad

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Super versatile, that is.  I threw together some toasted Israeli couscous with a few fresh vegetables, and then added some hazelnut oil, because I’m fancy like that.  This was my first time using hazelnut oil; it is as delicious as it sounds.  However, I don’t think this salad/dressing combo was the best way to highlight the flavor of the oil.  Next time I make a salad like this I will decrease the lemon and vinegar to make room for the hazelnut to shine.  Or, keep it simple with good ol’ fashioned olive oil.  Either way, I love this salad.  The dressing is sweet, tangy, and super fresh.  Also, this salad is totally versatile.  You could substitute any whole grain for the couscous, dice up any delicious cheese, add any fresh veggies, and walnuts or pecans would be just lovely.

Chow!

Taryn

Toasted Israeli Couscous Salad

Adapted from Spoon Fork Bacon

2 cups Israeli or pearl couscous

1 ¼ cups chicken stock

1 ¼ cups water

Toast couscous over med-high heat for about 8 minutes.  Add the liquid and let simmer for about 10 minutes, or until all of the liquid is absorbed.

Dressing:

½ cup delicious oil (hazelnut, olive, walnut)

½ lemon zest plus juice

¼ cup apple cider vinegar

1 tablespoon sugar

1 clove of chopped garlic

2 tablespoons chopped onion

salt and pepper to taste

Shake em’ up in a mason jar with a lid and set aside until you are ready to toss the salad.

Veggies:

1 bunch of kale

2 carrots

1 large head of broccoli

½ cup toasted nuts (pine, pecan, walnut)

3 tablespoons parmesan cheese (feta is also great)

Chop the kale and broccoli into bite-sized pieces.  Blanch the vegetables in a pot of simmering water for 30 seconds to one minute, just long enough to give the vegetables a nice, bright green color.

Toss the couscous, kale, broccoli, carrots, nuts, and cheese in a large bowl.  Add the dressing and toss it up.