Recipe: ISRAELI COUSCOUS WITH ARUGULA, TOMATO, AND FETA
- 1 1/2 cups with Israeli couscous
- 1 teaspoon kosher salt
- 3 cups water
- juice from 1 lemon (about 1/3 cup)
- 1/3 cup olive oil
- 4 scallions, thinly sliced (white parts plus 2 inches of green)
- 1 bunch arugula, thinly sliced (about 2 cups)
- 1 pint grape tomatoes, halved (about 1 ½ cups cherry tomatoes or diced plum tomatoes can be substituted)
- 1/4 pound feta cheese, diced
- 1/4 cup flat-leaf parsley, chopped
- freshly ground black pepper to taste
Israeli couscous seems to travel undercover. We’ve spotted it masquerading as Jerusalem couscous, Middle Eatern couscous, and evne couscous grande. What you’re looking for are small white balls — smaller than the size of a pea, but bigger than the grains of traditional couscous. If you can’t track it down, this recipe works well with orzo pasta. (Follow the cooking time on the package to prepare the pasta).
1. In a stockpot, bring the couscous, 1/2 teaspoon of the salt, and the water to a boil.
2. Turn the heat down to low. Cover and cook for 8 minutes, or until most of the water is absorbed.
3. When the couscous is cooked, drain it in a colander and rinse it with cool water. Set it aside.
4. Pour the lemon juice into a large bowl. Drizzle in the olive oil and whisk, adding the scallions and the remaining ½ teaspoon of salt.
5. Just before serving, add the arugula, tomatoes, feta cheese, and parsley to the couscous. Toss with the olive oil-lemon juice dressing. Season with pepper and serve.
Yield: 4 to 6 servings