Recipe Courtesy of Celeste
Podojil
www.celestecooks.com
3-4 cups cooked Israeli Couscous (cooked and cooled)
1 can mini corn on the cob, diced into ¼ inch (found in
Asian isle)
½ cup each
sliced black, green and Kalamata olives (all drained well)
4-6 scallions (sliced on a bias)
3 cups, cherry tomatoes halved or quartered
1-2 cups crumbled feta, Gorgonzola or blue cheese
Handful each of fresh herbs, chopped or torn; flat leaf parsley, basil, mint
2 teaspoons (or more) kosher salt and black pepper
1 cup (give or take) of extra virgin olive oil
Cook and cool Israeli Couscous (after cooking, I put
couscous in huge bowl and toss with about ½ cup olive oil to help prevent
sticking while it cools).
After about 30 minutes in fridge toss all the above
ingredients with couscous and add another ½ cup olive oil.
Toss together with salt and pepper…taste and add additional
olive oil, salt or pepper to taste.
You can mix and match herbs, omit or substitute based on what you have
on hard. Sage, oregano and thyme
would work well here also.
OPTION 2: For
an even more spectacular dish mix the finished product with a creamy balsamic
glaze. You can drizzle it over the
top or mix in the salad or both.
Balsamic glaze:
In a small saucepan simmer over med head, 1/2 cup of sugar
and 1 cup balsamic vinegar. It
will take around 20 minutes to thicken and become very sweet. Glaze will coat the back of a spoon
when done. Once finished, whisk in
½ cup heavy cream.
This glaze is fabulous on grilled NY strip, over asparagus
and with this Israeli Couscous. It
will also keep in the fridge.
Note: Israeli Couscous is also called pearl
couscous.
You can purchase it at
Trader Joes, most grocery stores and Costco.
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