This fully loaded Israeli couscous salad is bursting with fruit, nuts, herbs and vegetables. It is every bit as delicious as it is healthy.
2 cups Israeli couscous (Also called pearl couscous)
3 cups chicken or vegetable broth (Also can be made with water)
3/4 cup dried barberries
3/4 cup toasted pistachios
3/4 cup toasted almond slices
1 cup pomegranate seeds
3/4 cups golden raisins
Zest from one lemon
Handful or fresh mint, torn or chopped
Handful of fresh basil torn or chopped
Handful of fresh dill, torn or chopped
3 ounces baby spinach or arugula
2 T minced shallots
2 T lemon juice
1 t whole grain mustard
1 t honey
6 T good quality extra virgin olive oil (use your good stuff!)
Kosher salt and fresh ground pepper to taste
For the couscous:
Heat a non-stick pot that is big enough to hold the couscous and the chicken stock. Add the couscous and toast until most of the grains are golden brown, stirring frequently. This will take 2 - 5 minutes. Add the chicken stock, bring to a boil and reduce heat. Cover and cook for 10 minutes, until liquid is absorbed and the couscous is cooked through and has a nice chewy texture. Remove from heat and fluff with a fork. Return the lid and allow to sit for 10 minutes.
Put barberries in a small bowl and cover with hot water. Allow to rehydrate for 10 minutes, drain into a mesh strainer and push on the fruit with the back of a spoon to squeeze out the excess moisture.
Put the cooked couscous in a bowl and add the barberries, nuts, fruit, lemon zest and herbs. You can either add the spinach or arugula at this point, mixing it in with the salad, or reserve it as a bed to serve the couscous on. Add the dressing, toss and serve.
For the dressing:
Put shallots, lemon juice, mustard and honey in a small bowl. Whisk together. Gradually whisk in the olive oil to create an emulsion. Season with salt and pepper, taste and adjust if needed.
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/fully-loaded-israeli-couscous-salad/