Sun 31 May 2015
This colourful salad is a great side dish with any grilled meat, fish or seafood. Zucchini and peppers are grilled or broiled and then tossed with cooked Israeli couscous, olives, sun-dried tomatoes, red onion and basil. Unlike regular couscous — small grains of durum wheat — Israeli couscous is a toasted pasta shaped in tiny balls, about the size of small peas. The cooking method is different too; to make regular couscous, you usually boil liquid, add the couscous, turn off the heat and let the couscous steam and absorb the liquid. To cook Israeli couscous, which is called Ptitim in Israel, you add the pasta to boiling water, reduce the heat and simmer until the pasta absorbs the liquid.
Avoiding Additives and Preservatives
Sun-dried tomatoes and olives may contain preservatives. I use Mediterranean Organic sun-dried tomatoes and Pilaros black olives.
1 cup (250 ml) Israeli couscous
¼ cup (60 ml) chopped sun-dried tomatoes in oil, plus 2 tbsp reserved oil
1 tsp (5 ml) Maldon sea salt
1 yellow zucchini, sliced into 1/8″ (0.3 cm) thick rounds
1 green zucchini, sliced into 1/8″ (0.3 cm) thick rounds
1 red pepper, thickly sliced
1 orange pepper, thickly sliced
Salt and pepper to taste
¼ cup (60 ml) pitted and chopped kalamata olives
¼ cup (60 ml) red onion, finely diced
¼ cup (60 ml) chopped fresh basil
Bring a large pot of salted water to a boil and cook Israeli couscous for 12 minutes or until tender to the bite. Drain well, place in a large bowl and toss with sun-dried tomatoes, reserved oil and salt. Stir occasionally until cool. Meanwhile, heat the barbecue to medium. Toss all the vegetables with olive oil, salt and pepper.
Grill until vegetables are tender and lightly charred. Allow to cool slightly and chop into 1/4″ (0.6 cm) dice. Stir into the couscous along with the olives, red onion and basil. Serve warm or at room temperature. Serves 6.
From Style at Home