This Israeli couscous (also known as pearl couscous) salad, provided by Jan Laird of Jan’s on 4th Cooking School, is a great recipe for whipping up an easy side dish in the summer. Pasta salads (yes, couscous is a pasta—though I did have to reconfirm that for myself before I wrote this) are perfect for bringing to picnics or outdoor lunches at home, when something cold is often what sounds the tastiest. Serve this alongside grilled fish, fowl or veggies, and use the leftovers to stuff roasted peppers or squash the next day. This Friday, May 4, check out Jan’s class on grilling and smoking from 6 to 9pm. Visit janson4th.com/events to learn more about the one-day class and sign up.
Israeli Couscous Salad
2 cups tri color couscous
2 cups grape multi color tomatoes
1/2 English cucumber, seeded and chopped
15 oz can chickpeas, rinsed
14 oz jar artichoke hearts in olive oil, roughly chopped
1/2 cup kalamata olives
20 fresh basil leaves chopped
15 mini fresh mozzarella balls
1 large lemon, zest and juiced
1/3 cup extra virgin olive oil
1 tsp dill weed
1 tsp garlic powder
kosher salt and pepper
To make the lemon-dill vinaigrette, put all ingredients in a bowl and whisk until combined.To make the Israeli couscous salad, follow package instructions to cook couscous—generally about three cups water to two cups couscous. While couscous is cooking, drain and mix all vegetables and chickpeas in a large bowl. Add the couscous once it’s cooked and cooled for several minutes. Add vinaigrette and toss. Taste and add salt as needed. Add cheese and basil. Serve immediately, or allow flavors to meld in the fridge overnight.
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