It’s time to get back into a routine after the excitement of Yom Ha’atzmaut. Like most Israelis, we ate a lot of meat last week. So for my first recipe of this week, I thought I’d go meatless with a vegetarian couscous salad. As summer approaches, this is a great recipe for the seasonal repertoire. It works well as a side-dish that you can make a day before and serve on Shabbat re-heating. It’s also a really simple standby recipe that’s great to make when you have vegetarians over as it’s really filling.
For this one, I use the instant couscous because it’s hardier than the home-made version, and it’s also a lot quicker to prepare. Make sure you buy the heavy couscous, which will stand up to being kept in the refrigerator and won’t get mushy.You can also improvise with the vegetables – these are my favorites for this recipe, but you can have lots of fun adding your favorite vegetables as well.
COUSCOUS VEGETABLE SALAD
1 350g (12 oz) bag heavy couscous
2-3 tablespoons olive oil
2 medium carrots finely diced (a fine dice means that the slice should be about 2 mm wide at most – the width about 5 mm)
2 sticks celery diced
1 large onion chopped
2 red peppers chopped
1 cup frozen or canned corn
4-5 cloves of garlic crushed
2 tablespoons fresh chopped parsley
A dash of cumin (optional)
How to do it
1. Heat the oil in a wok or large skillet.
2. Add the onions, carrots, celery and red peppers and saute until they are just softening (about 4-5 minutes). Add the garlic and stir.
3. Add the corn, parsley and other spices and saute until the corn is thawed.
4. Prepare the couscous according to the instructions on the bag. Make sure to toss the couscous through with a fork once it’s done.
5. Mix the couscous and the vegetables together.
Serve at room temperature or slightly chilled. Serves about 8.