Israeli Couscous Salad recipe post vegan (this is my dinner tonight)

[Guest guest]

Israeli Couscous is considerably bigger than regular couscous. (any middle eastern store carries it and some markets in the ethnic food isle). You can sub with acini de pepe also if you can't find this type couscous or orzo works also.

 

Israeli Couscous Salad

 

Ingredients:1 1/2 cups Israeli couscous1/4 cup real lemon juice1/4-1/2 cup olive oil2 cups roughly cut baby spinach1 can of artichoke hearts, drained,and chopped or jarred drained and chopped 1 cup kalamata olives chopped or black olives chopped

1 tomato chopped

2 green onions chopped

salt and pepper to taste

 

Cook the couscous approx. 12-14 minutes in water that has come to a boiland then simmer. It has a tendency to boil over - more than regularpasta/rice type products. Drain and rinse well with cold water. Add therest of the ingredients, and refrigerate forat least one hour before serving. It is WONDERFUL!"We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles

[Guest guest]

yes I have used orzo in it's place many times. Orzo is a fine sub. Couscous would be a bit different I think. I don't like couscous as much as orzo, cause I guess orzo is more like pasta where couscous is more like rice to me. )

Blessings,

Chanda

 

-

purplepassion

GROUP

Friday, September 23, 2005 9:39 AM

Israeli Couscous Salad recipe post vegan (this is my dinner tonight)

 

Israeli Couscous is considerably bigger than regular couscous. (any middle eastern store carries it and some markets in the ethnic food isle). You can sub with acini de pepe also if you can't find this type couscous or orzo works also.

 

Israeli Couscous Salad

 

Ingredients:1 1/2 cups Israeli couscous1/4 cup real lemon juice1/4-1/2 cup olive oil2 cups roughly cut baby spinach1 can of artichoke hearts, drained,and chopped or jarred drained and chopped 1 cup kalamata olives chopped or black olives chopped

1 tomato chopped

2 green onions chopped

salt and pepper to taste

 

Cook the couscous approx. 12-14 minutes in water that has come to a boiland then simmer. It has a tendency to boil over - more than regularpasta/rice type products. Drain and rinse well with cold water. Add therest of the ingredients, and refrigerate forat least one hour before serving. It is WONDERFUL!"We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles