I don’t know how it took me 27 years to discover my love for Israeli Couscous.
The internet informs me that these delicious little balls of pasta are actually known as “Ptitim” in Israel, but there is no way I’m ever going to be able to pronounce that so I’m happy to keep calling it Israeli Couscous.
Foreign languages were just never my thing. I took French, then Spanish, then French again throughout high school and college, but rather than actually learning anything I just memorized enough to get past my tests. Smart, right?
For as much as I love to travel, you’d think I would have some interest in learning another language…. but, I just don’t. Whenever we vacation somewhere I learn to say “two more beers, please” in the local language and leave it at that.
I am just the picture of cultural sensitivity.
Right, so if you’re thinking that those vegetables look familiar it’s because they are the very same Fennel-Roasted Fall Vegetables I posted about on Wednesday. I told you it would come in handy!
This Israeli Couscous Salad is a great dish to bring to a potluck or get-together because it is easy to make and keeps really well if you want to make it ahead of time.
Putting this together is a cinch. Israeli Couscous cooks just like pasta (er, in boiling water for those who didn’t know). Once it’s cooked, just place it in a bowl with your roasted vegetables and toss it with a quick dressing. This packs a big punch of flavor – I think it tastes better the longer it sits.
Here’s Your Recipe!
The Wanderlust Kitchen
- 1 cup Israeli Couscous (aka Pearl couscous)
- 2 teaspoons honey
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon Apple vinegar
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 3 cups Fennel-Roasted Fall Vegetables
- Bring 1 1/4 cups of water to a boil in a small saucepan. Add the couscous and stir well. Cover, turn the heat to low and let simmer for 8 minutes. Drain and place in a large bowl.
- Meanwhile, whisk together the honey, oil, vinegar, pepper, and salt to form a smooth dressing.
- Add the roasted vegetables to the couscous bowl. Drizzle the dressing over the top and toss well to coat. Serve warm or at room temperature.