I eat a lot of rice. And I mean a lot. KB and I buy it in bulk at Costco. But every so often, as a change of pace from rice and noodles, I like to mix it up a little bit with cous cous. Since I had the kids, I don’t eat a lot of cous cous. Mostly because they are learning to eat with utensils and it’s more mess than I can handle…without the help of the pigs…I mean pugs…
But a few years ago, I decided to try Israeli cous cous. Its different than regular cous cous because it’s larger and it’s more like a noodle. It’s got pretty good texture when you cook it right. And when you make it, you can make it about 1,000 different ways. I normally will make it with some veggies chopped up and serve a vinaigrette over it. I threw this salad together the other night without a lot of fuss.
Start with your Israeli cous cous and toast in 1 Tablespoon of olive oil. You don’t have to do this step, but I like it because it adds a nutty flavor.
Toast until it becomes golden brown.
Add water and chicken stock. You could do all water if you don’t have any chicken stock or vice versa.
Cook for about 20 minutes until all the liquid is evaporated and the cous cous is slightly more than al dente. You can add more liquid and cook longer if you want, but I think the proportions here turned out just right. Season with salt and pepper to taste.
Chop your veggies – I used 3 medium tomatoes, 1 cucumber and 3 green onions.
In a bowl, add cous cous (cooled slightly), veggies and feta cheese.
Stir to combine and dress with olive oil and lemon juice.
1.5 cups Israeli cous cous
1 cup water
1 cup chicken stock
salt and pepper to taste
3 medium tomatoes
3 green onions
4 oz feta cheese
3 Tablespoons lemon juice (or vinegar)
3 Tablespoons olive oil
Toast Israeli cous cous in about a Tablespoon of olive oil. When it turns golden brown add water and chicken stock. Cook over medium heat for about 20 minutes until slightly more than al dente. Add salt and pepper to taste. Chop vegetables. In a mixing bowl, combine Israeli cous cous (cooled), vegetables and feta cheese. Dress with olive oil and lemon juice (or vinegar). Serve and enjoy!