August 25, 2011

Israeli Couscous w/ Mint & Lemon

Do you like minty lemony flavored salad?? This is it!

Serving :6
Start to Finish : 30 minutes

Ingredients :

Salt for pasta water
8 oz (1 1/2 cups) Israeli couscous (pearl couscous)
5 TBSP extra-virgin olive oil, plus more for drizzling
1/4 cup fresh mint leaves, thinly sliced
5 scallions, thinly sliced diagonally
1/3 cup golden raisins
3 TBSP very thinly sliced lemon zest
1/4 cup pine nuts, toasted ( you can toast in a frying-pan)
2 TBSP fresh lemon juice
Freshly ground pepper, to taste
1/8 teaspoon red-pepper flakes


1.Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes
Adding all the ingredients on top of couscous

2. Combine couscous and remaining ingredients. Sprinkle some salt for more taste. You can add more lemon juice or olive oil to your liking.  Let stand at room temperature for at least 30 min before serving. 


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