Israeli Couscous Salad
In my home, preparations for this summer began back in the cold winter months of February and March. Camps for the kids had to be scheduled. The beach home used in our annual weekly trek to the Florida panhandle needed to be reserved. Fun and educational ideas for daily excursions for the kids (when not in camp) required extensive research. And summer reading lists will necessitate mandatory trips to the library. Yes, we are ready for the summer of 2014.
“WE” are ready for the summer. I, however, am not. Summer brings with it trips to large bodies of water. Large bodies of water require swim suits to worn most of the time. Unfortunately, this large body is not ready to slip into his swim trunks. Sure, I have a coupon ready for 50% off my next body waxing and eyebrow threading at World of Wax Beauty Salon. I even have a “buy two get one free” voucher for a few tanning sessions at the California Bronzing Emporium.
I just need to shed a few pounds of winter weight in order to rock those board shorts…Hasselhoff style! Now, I could take fat-blaster pills, go on an all grapefruit and walnut diet, or take weight loss advice from Gwyneth Paltrow. However, I prefer to do it the old fashioned way: hit the gym and eat a bit on the lighter side of things. Therefore, here is my version of TABBOULEH. It is not your traditional Lebanese fare as I don’t like mint in savory dishes. But this recipe is full of flavor, low in fat, and quite filling for lunch or as a light supper. I am certain David and Gwyneth would approve.
Ingredients
- 1 ½ Cups of Israeli Couscous (aka pearled couscous)
- 2 Cups Vegetable Broth
- ¼ Cup Sweet Onion (minced)
- 1 Lrg Cucumber (chopped)
- 16 Cherry Tomatoes (halved)
- ¼ Cup Pine Nuts
- ½ Cup Fresh Parsley (minced)
- 2 Tbs Fresh Oregano (minced)
- 1-2 Garlic Cloves (minced)
- 2 Tbs Red Wine Vinegar
- 1 Tbs Olive Oil
- Salt & Pepper to your taste
Instructions
In a large saucepan over medium high heat, bring your broth, onions, and garlic to a boil. Add in your couscous and bring back to a boil. Then reduce the heat to low and simmer the couscous until all of the liquid has evaporated (about 10 minutes). Chop your vegetables and mince your herbs while the pasta cooks. Yes, couscous is a type of pasta. However, due to its size and shape, this variety has a nutty flavor and a chewy texture similar to pearled barley. Plus each serving gives you 8 grams of protein.
Once the couscous is cooked, strain and cool, and then pour it into a large mixing bowl. Add in the vegetables, herbs, pine nuts, olive oil, and vinegar. Toss to combine and season to your taste with salt and pepper. You can serve it immediately, but I prefer to chill it in the frig for at least an hour if not longer. Because the longer it sits, the more time the flavors can meld together.
https://www.grassfedcarnivore.com/israeli-couscous-salad/
Herbs for Chopping
You can eat this right out of the bowl if no one is looking. Otherwise, serve with a garnish of fresh parsley leaves in a bowl and call it a night. If you aren’t looking to shed a few inches and unwanted pounds, pair this dish with some hummus and pita, top with a falafel, or serve it with some grilled tofu. It is entirely up to you. I will just continue to eat mine by itself because that is what the “Hoff” would do. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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