Israeli Couscous with Orange-Mint Vinaigrette

Israeli Couscous, also known as Pearl Couscous, is actually a pasta and not a grain like most people would categorize it as. It’s technically not even a “couscous” even while carrying the name. It was developed in Israel in the 1950s due to a rice shortage, and because of its popularity it’s remained a much sought after ingredient. I love the versatility of Israeli Couscous, as a salad, both warm and cold, or in place of rice beneath a stewed or grilled meat. It’s also a great substitute of other noodles in soups! While it’s technically pasta, it’s cooked like a rice, absorbing liquid while it simmers on low heat. So it’s not a grain, it’s a pasta, but cooked like a grain and not a pasta. Confused??? Well one thing that’s not confusing is just how awesome Israeli Couscous is!

This is a recipe for utilizing Israeli Couscous as the base for a warm pasta salad. This salad is also great when served cold.  This salad just screams “fresh”. The herbs and citrus, with the brininess of the olives and right amount of salt from the feta tastes like the Mediterranean on a plate. The orange and mint vinaigrette keeps the salad from drying out, and the components that make up the salad can be substituted or omitted if you don’t easily have access to them. Feel free to add other veggies, nuts, cheeses or herbs and customize this salad to your liking. You can also make this 100% vegetarian by substituting veggie stock for the chicken version.

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Israeli Couscous Salad with Orange-Mint Vinaigrette

A warm pasta salad with a mint citrus vinaigrette, fresh herbs, various chopped veggies, pistachios and feta.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Israeli, Middle Eastern

Servings 4

Ingredients

  

For Couscous

• 1 cup Israeli/Pearl couscous
• 2 cups chicken broth
• 1 shallot, diced medium size
• 2 tbsp extra virgin olive oil
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Salad Components

• 1/4 cup mint chopped
• 1/4 cup dill chopped
• 1/4 cup parsley chopped
• 1 cup feta reserving 1/4 cup for topping
• 1/4 cup sun dried tomatoes from a jar
• 1/2 cup roasted red pepper chopped
• 1/4 cup Kalamata olives chopped
• 1/4 cup pistachio chopped
• 1/2 cup pomegranate seeds for topping

Orange Mint Vinaigrette

• 2 oranges zest only 1 orange, however use the juice of both oranges.
• 1 tbsp honey
• 1 garlic clove
• 1/4 cup fresh mint
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup extra virgin olive oil
• 1 tbsp balsamic vinegar

Instructions

 

Couscous

• Heat 2 tbsp olive oil in a medium sized pot, and once shimmering, add diced shallot.  Cook for 1 minute and then add Israeli Couscous.  Stir to coat with oil and toast the Couscous for another 2minutes.  Add the cinnamon and all spice,  stir to coat and cook for1 more minute. 
• Add the chicken broth and salt and pepper, and bring to a boil. Lower heat to low and cover.  Cook for 20 minutes,  stirring every 5 minutes to prevent burning and to help with texture.  Cook until most of the liquid has been absorbed and the Couscous has a nice al dente texture. Remove from heat and allow to slightly cool.
• Transfer the Couscous to a large mixing bowl and add 1/2 cup of the vinaigrette and remaining salad ingredients.  Mix and plate, top with reserved feta and pomegranate seeds.

Orange Mint Vinaigrette

• Combine all dressing ingredients except for the olive oil,  in a blender and mix until combined.  With the blender running,  drizzle in the olive oil until fully combined and emulsified. 

Notes

I like this salad served on the warm side, but not too hot, to ensure the feta doesn’t melt within the couscous. Allow the couscous to cool just a bit after cooking and don’t add the feta until it’s been sitting in the mixing bowl for a few minutes. Also, don’t over-salt this early on if you love your salt, because the feta often contains a good amount of salt, and it’s easy to over-salt the final product if you start too early. Always add if after everything is combined to ensure not over-salting. You can edit or add additional veggies, nuts, cheeses or fruit to this salad, along with eating it warm or cold. 

Don’t immediately add the entire batch of vinaigrette to the couscous, start with only 1/2 cup and add more if you want. You don’t want it to be soupy, and the leftover vinaigrette will go great on anything later!

Keyword Middle Eastern, Pasta Sauce, Salad, side