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Israeli Couscous "Circle Salad"

Israeli Couscous

A pasta salad that gets its name from its round ingredients.MORE+LESS-

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  • 1

    Bring salted water to a boil. Toast raw couscous in a dry frying pan until browned. Pour into boiling water and cook like pasta until tender. Strain.

  • 2

    Dice onion and garlic. Add the oil and onions to the frying pan and cook until onions are lightly browned. Add the garlic followed by the peas and cook 2 minutes while stirring. Add the vinegar to the pan and boil for 2 minutes. Remove from heat.

  • 3

    Mix the couscous with the pea mixture. Add the lemon juice, pine nuts, strained/rinsed chickpeas, and tomatoes. Mix well. Allow to cool.

  • 4

    Before serving, add the chopped parsley and mozzarella.

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More About This Recipe

  • As springtime approaches, my mind wanders with pasta salad ideas.That’s right, for some reason pasta salad says spring to me. It’s the perfect thing to bring to a BBQ or picnic of any sort, everyone loves it, and the possibilities are endless once you get past that mayo-laden variety that's so common.When developing recipes, I usually start with flavor combinations. Sometimes, however, I like to start with texture ideas, colors – or in this case, shapes. There is something very interesting about a bowl of food with 5 different ingredients that all have the same shape and texture. This circle salad is filled with tasty round food.This is a super flavorful and healthy pasta salad that would be impressive at any picnic!


Watch the video: Israeli Couscous Summer Salad f. LA Times Food Columist Russ Parsons (December 2021).