Curried Israeli Couscous Salad

Peggy Lampman | Contributor

I often ask a great deal from a recipe. Tonight, for instance, I need a recipe that is flavorful, nutritious, colorful, can be made in advance and served at room temperature. This will be the only side dish served with roast pork and I'd like it to include both vegetables and fruit. This Curried Israeli Couscous beautifully steps up to the plate.

Thinking too much about couscous can be mind-boggling. What exactly is the difference between Israeli Couscous and North African couscous? And what about Lebanese couscous? Is it a grain or is it a pasta? Should it be boiled, steamed or prepared as a risotto? These questions are enough to scare away even the most fearless of cooks. But they shouldn't. Any type of couscous is a terrific pantry staple, generally cooking up in minutes.

Israeli couscous is a small, round semolina pasta that should not be confused with the more familiar North African couscous. The main difference between Israeli style couscous and North African style is the size: Israeli couscous is large, almost the size of peas and North African is tiny, like little grains. Sometimes called pearl couscous or maftoul, Israeli couscous resembles orzo pasta. Instead of being dried like pasta, however, Israeli couscous is toasted giving it a wonderful chewy consistency.

Toasting the wheat also seals in the starch, reinforcing the exterior, allowing the couscous to absorb liquid without falling apart. Using Israeli couscous in this recipe is perfect because the couscous absorbs the flavor and the dressing sticks well to every tiny pearl. Feel free to substitute North African couscous or orzo for the Israeli couscous. I, personally, enjoy the nutty chew of Israeli couscous in this particular salad.

You can make this salad, with the omission of peas and almonds, up to 24 hours in advance. The couscous will absorb some of the dressing so be prepared to adjust the seasonings, adding more dressing if necessary, and adding the almonds and peas just before serving.

Yield: 6-8 side dishes Time: 40 minutes Cost: apx. $11.00

Ingredients

1 3/4 cup vegetable or chicken stock 1 tablespoon extra virgin olive oil plus 1/2 cup 1 1/3 cups Israeli couscous 1/2 cup plain yogurt 1 teaspoon fruity-type vinegar* 1-2 tablespoons honey or agave 1 teaspoon curry powder 1/4 teaspoon ground turmeric 1 cup diced carrots 1 cup fresh or frozen peas, cooked 3 tablespoons minced fresh flat-leaf parsley 1/2 cup dried cranberries 3/4 cup sliced almonds plus 1/4 cup for garnish 1/4 cup diced red onion

* I used Orange Muscat Vinegar purchased from Trader Joe's

Directions

1. Bring stock to a boil. In a medium-sized, heavy-bottomed pot, heat 1 tablespoon olive oil. Stir in couscous and sauté over medium heat until couscous is lightly browned,stirring occasionally, about 4 minutes. 2. Add hot stock, bring to a boil, stir, then reduce heat to medium low and cover. Simmer for 10-12 minutes or until liquid is absorbed. 3. Whisk together the yogurt, remaining 1/2 cup olive oil, vinegar, 1 tablespoon honey or agave, curry powder, and turmeric. Pour over the fluffed couscous, and combine. Add the carrots, peas, parsley, cranberries, 3/4 cup almonds, and red onions. Mix well. Adjust seasonings adding additional honey, if desired, kosher salt and freshly ground pepper to taste. Garnish with remaining 1/4 cup almonds and serve.