Israeli couscous has larger grains than plain couscous making it suitable to add texture to salads. + How to cook it and a recipe for Israeli couscous salad with cucumber, mint, parsley, cherry tomatoes and blue cheese.
HOW TO COOK ISRAELI COUSCOUS
Use double the volume of liquid to Israeli couscous: if you use a cup of raw couscous, use 2 cups of liquid. You can cook it in water, stock or a mixture of stock and wine. First fry the raw couscous grains in a large frying pan over medium heat in a tablespoon of olive oil until it is lightly toasted. Add the liquid, bring to the boil, reduce the heat to a simmer and cook for 15 minutes or until it is tender and easy to eat. Drain. It can be eaten instead of rice or bread with tagines or stews or added to salads as an ingredient.
Israeli Couscous salad with cucumber, mint, parsley, cherry tomatoes and blue cheese recipe
Chop cucumber into small dice; chop fresh mint and flat-leafed parsely leaves finely; cut ripe cherry tomatoes into quarters; slice spring onions finely; crumble blue cheese; tear crisp gem lettuce into small pieces; make a dressing with lemon juice and olive oil and season. Mix everything together with the cooked Israeli couscous, adding just enough dressing to coat. Serve immediately.
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