I've mentioned this before, but in case you missed it: couscous is not a grain, it's tiny pasta. That means that unless you buy some that is 100% whole grain, you are just getting refined flour, white pasta.
It is not difficult to find whole wheat and spelt varieties these days. For this, I used Shibolim organic spelt couscous. Israeli couscous is much larger than regular couscous, but you can use regular couscous in a pinch.
This makes a great vegetarian side dish or main course for lunch or dinner.
Salad
1/2 lb whole grain Israeli couscous, cooked according to instructions on package and cooled
2.5 cups cooked chickpeas
1 pint grape or cherry tomatoes, halved
1/2 red onion, finely diced
1 cup fresh parsley, chopped
1-2 cloves garlic, minced
3/4 cup of my lemon and cumin-scented yogurt dressing (recipe below)
1/2 tsp sumac (optional)
2 tsp zataar seasoning (optional)
Salt and pepper, to taste
Combine all the ingredients for the salad in a large bowl. Stir in dressing and serve on it's own or over baby spinach or arugula.
Lemon and Cumin-Scented Yogurt Dressing
2 tbls extra virgin olive oil
Juice and zest of a lemon
2 tsp honey
1/2 tsp dijon
1/2 tsp ground cumin
1/2 tsp salt
2 tbls white wine vinegar
1 cup non-fat, plain yogurt
In a medium bowl, whisk together oil, lemon juice and zest, dijon, cumin, salt, and vinegar until fully emulsified. Whisk in yogurt.
It is not difficult to find whole wheat and spelt varieties these days. For this, I used Shibolim organic spelt couscous. Israeli couscous is much larger than regular couscous, but you can use regular couscous in a pinch.
This makes a great vegetarian side dish or main course for lunch or dinner.
Salad
1/2 lb whole grain Israeli couscous, cooked according to instructions on package and cooled
2.5 cups cooked chickpeas
1 pint grape or cherry tomatoes, halved
1/2 red onion, finely diced
1 cup fresh parsley, chopped
1-2 cloves garlic, minced
3/4 cup of my lemon and cumin-scented yogurt dressing (recipe below)
1/2 tsp sumac (optional)
2 tsp zataar seasoning (optional)
Salt and pepper, to taste
Combine all the ingredients for the salad in a large bowl. Stir in dressing and serve on it's own or over baby spinach or arugula.
Lemon and Cumin-Scented Yogurt Dressing
2 tbls extra virgin olive oil
Juice and zest of a lemon
2 tsp honey
1/2 tsp dijon
1/2 tsp ground cumin
1/2 tsp salt
2 tbls white wine vinegar
1 cup non-fat, plain yogurt
In a medium bowl, whisk together oil, lemon juice and zest, dijon, cumin, salt, and vinegar until fully emulsified. Whisk in yogurt.
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