Israeli Couscous; So Many Possibilities!

Israeli Couscous makes a great side dish as an alternative to rice or other pasta and can be made into a hearty main dish when protein is added. So many possibilities! What will you add to yours?

Mediterranean Style Couscous

        Every time I talk to my mom on the phone about making food she asks me "Have I told you my Israeli Couscous recipe?"

I say "Yes" and she proceeds to tell me the ingredients: Soaked cranberries, olive oil,...then how much my sister, Kara loves it (Kara was a picky eater as a kid) there fore in my mom's eyes it must be really good if Kara likes it.

My Mom's Sweeter Moroccan Style Couscous is good, but lately I've had a taste for the savory flavors of the Mediterranean; feta cheese and Kalamata olives...

I served the following dish to my Book Club the other night and it was a big hit.

Israeli Couscous looks like little balls or pearls (buy it in the dried bulk section of your local grocery store.)

1. Cook the couscous like you would pasta:
Boil 2 cups of water or broth
1 tsp olive oil, dash of salt (optional)
Stir in 1 cup dried Israeli Couscous
Cook 8-10 minutes until tender
Drain and cool to room temperature

2. Gently stir in the following Ingredients:
1-2 Table spoon red wine vinegar
1-2 Table spoon olive oil
sea salt and pepper to taste
About a 1/4 cup each chopped:
Sun dried or fresh tom
crumbled feta cheese
parsley
chives
Kalamata olives  

Or, instead of the ingredients above stir in the following ingredients my mom likes to use:
1/2 cup dried cranberries (soaked in water overnight)
1/4 cup olive oil
2 Tbl lemon juice
1 Tbl spoon minced garlic
1/4 cup chopped scallions

3. Serve immediately or let it chill then serve, it is good either way.


What will you add to your Israeli Couscous?