Israeli CousCous

Israeli couscous (about the size of a small pea) is a larger pearl than standard (North African) couscous, which is about the size of a grain of rice.

INGREDIENTS

• 2 T EVOO – to fry
  PREPARE COUSCOUS
• 1 C Israeli couscous
• 3/4 C chicken stock (alt: vegetable stock)
• 1 C water
  FOR THE DRESSING – WHISK TOGETHER
• 2 T honey
• 1 T fresh lemon juice
• 1 T Dijon mustard
• 1/4 C red wine vinegar
• 2 T EVOO – for dressing
  TO BE COMBINED WITH DRESSING
  
• 2 roma tomatoes (seeds removed – small chop)
• 1 cucumber (seeds removed – small chop)
• 1 bunch scallions (greens only – 1/4 inch pieces) reserve some for garnish
• 2 C fresh chopped parsley
• 1 C fresh chopped cilantro – reserve some for garnish
• 1/4 C baby peas – strained
• 1/4 C fresh chopped mint
• salt and pepper to taste – or use [thnder-powder]
  FOR THE FINAL STEPS – ASSEMBLE SALAD
• 8 leaves romaine lettuce – washed, but left whole
• 1/4 C feta cheese (alt: tofu) for garnish
• garnish with reserved cilantro and scallions
• OPTIONAL:  Toasted sesame seeds or chopped pistachio

STEP BY STEP

1. Toast couscous in EVOO using a large heavy deep pot
2. Fry / toast over medium heat till slightly browned (5-8 minutes)
3. Add water and broth, bring to a simmer and lower heat
4. Cover and let simmer 15 minutes, stirring occasionally
5. Transfer couscous to a colander and let rest while you prepare the rest of the ingredients
6. Combine dressing ingredients – whisk together
7. Toss with all other salad ingredients
8. Toss gently with couscous and serve over lettuce leaves
9. Top with cilantro leaves, scallions, and a bit of feta cheese