Israeli Couscous Salad

This recipe is linked up at The Country Cook!

My parents had a party last week. 

There was a yellow bowl at said party. 

And in this yellow bowl was this salad.

And when I discovered this salad, I ate an embarassing amount of it.

And when I tracked down the owner of the yellow bowl and the maker of the fabulous salad who just so happens to share my name, I stalked her until she agreed to give me the recipe.

Actually, she was very sweet and happy to share her awesome recipe with me.

And I made it today for lunch for my girlfriends.

And now I'm sharing the recipe with you.

Because it's one of the best things I've ever eaten.

You'll need to make this ASAP.  And eat an embarassing amount of it.

Start with the couscous.  This is Israeli couscous.  Also called Pearl couscous.  Same thing.  I just like calling it Israeli couscous better.  It makes me feel kosher.

You'll need an 11-oz container.  I think this one was actually 11.53 oz., but who's counting? 

And you'll need 2 1/2 cups of water.

Boil the water and dump in the couscous.  Cook it for about 8 minutes.  You want this to be a little on the al dente side so that it's not mushy when it soaks up the yummy dressing we're going to pour on top.

While the couscous cooks, work on the vegetables.

I've never eaten raw sugar snap peas before, but I now like them better raw than cooked.  Cut those into thirds.  And then chop the green onions.

And the yellow bell pepper.  Chop it small.

Now for the grape tomatoes. 

We need to discuss the grape tomatoes. 

Elizabeth cut these tomatoes into thirds across.  This is genius.

I totally loved it!

Little tomato pinwheels running through the salad.

It doesn't take much to thrill me.




Put all the veggies into the bowl and then crumble in the feta cheese.

Mmmm...fresh feta.
 
Add some basil.  And when the couscous is done, put it in a colander and run water over it so it cools down and doesn't stick together.
Put the couscous in the bowl on top of all of the chopped veggies.  For the dressing, you'll need two lemons, juiced, one lemon, zested, honey, olive oil (of course!) and some seasonings.

Toss it together and chill it.  And devour it.

Thanks, Elizabeth, for introducing me to my newest obsession!

Israeli Couscous Salad

11 oz. container of pearl (or Israeli) couscous
2 1/2 cups water
1/4 cup olive oil
8 oz. package raw sugar snap peas, cut into thirds or fourths
3 cups grape tomatoes, sliced into thirds across (like pinwheels)
Yellow bell pepper, chopped small
1 bunch green onions, sliced thin
8 oz. block feta, crumbled
10 basil leaves, chiffonade

Dressing:
1/4 cup honey
1/3 cup olive oil
Juice of 3 lemons
Zest of 1 lemon
1 tsp garlic salt
1 tsp seasoning salt
1 tsp Spike seasoning

Bring the water to a boil and add the couscous and olive oil.  Simmer for about 8 minutes or until all the water is absorbed.  Dump the couscous into a colander and rinse with cold water for five minutes.  Drain well.

Add all of the chopped veggies, crumbled feta, and chiffonade of basil to a large bowl.  Add the couscous on top.  Add the dressing ingredients to the couscous. 

Mix well.  Chill completely before serving.