Israeli Couscous Salad

Even though you are not a vegetarian, and for sure not a vegan, have you wondered lately that what you are consciously cooking might be...could be vegetarian, or vegan?...well it happens to me a lot, without even thinking or planning it, do to the fact that I always have fresh veggies on hand and like to use them up with whatever I happen to think of making. Same goes for the dry beans, and for the canned beans, rice, lentils, and couscous that I like to prepare to have around as a snack, or a side dish!

Israeli couscous is made of small, round pearls of pasta. Similar to regular couscous, it resembles a grain but is made of wheat flour. Because of its large surface area, it holds sauce well and is very versatile; Israeli Couscous can go in soup, be baked, served as a pie, or made into a risotto. It is widely used in the Middle East, and in Portugal, Spain, and Italy. So delicious with cooked vegetables or used as a side dish with stews. It has a nutty flavor, and it does not get a sticky texture when it is cooked properly. I love to eat this as a cold salad, but you can eat it warm as well!


Israeli Couscous Salad
my own recipe
2 cups of Israeli couscous
boiled, until fully cooked, drained in a colander,
and rinsed with cold water.
3 Tbsp extra virgin olive oil
2 cups chickpeas (cooked from dry) or 1 can drained chickpeas
or garbanzo beans (same)
1 bunch scallions, sliced thin
about 12 cherry, or grape tomatoes, sliced in half
or about 4 small tomatoes, cut into quarters
1 small bunch of flat leaf parsley (you can use basil, as well)
salt and freshly ground pepper to taste
1 tsp of rice vinegar, or other mild vinegar

In a large bowl, mix together the olive oil, salt, and pepper, and fold in all the other ingredients. You can serve them at room temperature, and refrigerate any leftovers. It is very delicious. Low in calories, high in protein and no cholesterol...now isn't that a relief?...something this yummy and healthy, would be actually good for you!