I went through a phase a while ago when I was using Israeli (or pearl as it’s also known) couscous all the time, then all of a sudden I just stopped buying it for no particular reason. Over the last few weeks I have seen a lot of recipes pop up on blogs I follow, so decided it was about time I restocked the cupboard and reignited my love for Israeli couscous. If you haven’t used it before it’s a much larger grain than standard couscous and puffs up in size when cooked, but it’s just as quick and easy to prepare as standard couscous. I just find it tastier!
- Half a pumpkin
- Red onion
- Chilli flakes
- Honey (1tbs to roast, 2 tbs for dressing)
- Olive oil (1tbs to roast, 2 tbs for dressing)
- 1 cup Israeli couscous
- Juice of a lemon
- Juice of half an orange
- 1 tsp ground cumin
- 1/2 tsp tumeric
- 1/2 cup almonds
- 1 red chilli
- 1/2 cup sultanas
- 1/4 cup chopped parsley
- Preheat oven to 200C
- Peel and dice pumpkin and chop red onion into rings
- Place in a baking dish and pour over the oil, honey and a sprinkling of chilli seeds. Toss to combine then roast for 25 minutes (until pumpkin is just cooked through)
- Meanwhile, cook the Israeli couscous in simmering water for 8-10 minutes. Keep an eye on it so it doesn’t stick to the bottom of the pan! Remove from heat, drain, rinse and then drain again.
- Mix the lemon juice, orange juice, spices, oil and honey together until smooth and set aside
- Dry roast the almonds until they start to darken, then roughly chop once cooled
- Finely chop the parsley and the chilli
- Combine all ingredients in a salad bowl, toss to combine then pour the dressing over the top.
Have you used Israeli couscous before? Do you find yourself cooking with something a lot and then stopping all of a sudden? Maybe it’s time to pull it back out again!