Season's Bounty - Israeli Couscous With Fig & Arugula

It's that time of year again - when we share our newest version of our absolute favorite starchy side - Israeli Couscous. Check out old recipes HERE, HERE, and HERE. Today's creation came to be thanks to inspiration from especially sweet, in-season Figs. 

Israeli Couscous With Fig & Arugula, Photo: NK

One look at their dark purple hue and strikingly rosy inner flesh and I new they'd need to make it to the dinner table somehow. Israeli Couscous is a great vehicle for an endless number of flavor profiles. Today's also includes crispy, toasted Almonds, Sharp Provolone, and more crunch and color from Red Onions. To finish, we stir in thin ribbons of farm fresh Arugula to add a slight bite to the dish. The results are delicious. 

As with all Couscous, you can boil the grains ahead and incorporate the rest of the ingredients whenever it's convenient. It is a good idea to let the finished product sit at least an hour for the flavors to blend. The longer it sits, the better it gets! 


Seasonal Israeli Couscous With Fig, Arugula & Toasted Almonds
Serves 8 as a small side dish

Ingredients:
2 Cups Dry Israeli Couscous
1 Tablespoon Olive Oil
3 Ounces Sharp Provolone, cut into a small dice
1 small bunch of Arugula, minced
1/2 medium Red Onion finely diced
7 Large Black Figs cut into eighths 
3 Tablespoons Toasted Slivered Almonds
Sea Salt or fine table Salt
Pepper

Dressing Ingredients:
1 Tablespoon Fine Quality Olive Oil
2 teaspoons Balsamic Vineger
1/2 teaspoon Sea Salt



Method: 
In a large, deep pan, toast dry Couscous over medium low heat, stirring frequently, until it takes on some color. Remove before any of it burns. Prepare 2 Cups of the Dry, toasted Couscous according to the package directions using water. Do not overcook. Leave it slightly al dente. Put in a large bowl and add 1 Tablespoon good quality Olive Oil. Add a few shakes of Salt. Stir and let cool slightly.

Next, add the Red Onion, Provolone, Toasted Almonds, and Arugula. Stir to combine. 

Prepare the Dressing by combining the three ingredients in a small bowl. Pour over the Couscous and toss to distribute. 

Finally, add the Figs by stirring in gently. Taste for seasoning and add Pepper. Add additional Salt as needed. You can let this sit at room temperature up to an hour. If longer, let it sit in the fridge. Allow some times for flavors to blend. Bring to room temperature before serving. Enjoy!

Back To Basics - NK's Original Israeli Couscous Salad

Our Green Market Bounty + Heirloom Cherry Tomtoes, Photo: NK

It's that time again - time for our annual Couscous recipe.
This year, we're kickin' it old school with the Couscous that started it all - our original and perfectly simple Israeli Couscous with Tomatoes and Onions. Israeli Couscous is one of our go-to summer sides because it's super versatile, great for barbecues, can be made ahead (it tastes better the longer it sits) and served chilled or at room temperature. Finally, I like that it's just slightly less ubiquitous than regular old Pasta Salad (not that there's anything wrong with that).

Like any good basic, you can dress it up or down. Today's version is probably our most stripped down because it uses just a few widely available, everyday ingredients that are great in summer. (We're all about the tomato, as you can clearly see here). Do check out our past years' Couscous recipes HERE, HERE and DO get creative with this great little pearl shape Pasta on your own. You cannot go wrong and the possibilities are endless. 

What can I say? We love the stuff - whether you are looking to shake up your pasta salad or create the simplest side ever for your next barbecue, Israeli Couscous is a great choice. 

NOTE - For this recipe we used Heirloom Cherry Tomatoes because they were available at our green market and I always find that they lend a little something special (plus lots of color!) to recipes. If you can't find them, you can absolutely use any small tomato variety like Grape, Cherry, Sungold (the orangey-yellow kind) or even larger Tomatoes that have been chopped up.  

So here it is, the original and still best Israeli Couscous Salad With Tomatoes & Onions. Did someone say barbecue? 

Classic Israeli Couscous with Heirloom Cherry Tomatoes, Photo: NK

Classic Israeli Cous Cous & Tomato Salad

Serves 4 (double for larger groups)

Ingredients:  
1/2 cup dry Israeli couscous (we prefer Osem Brand) prepared in water according to package instructions. (Don't add salt) *see below for how to 'toast the couscous first 

2 heaping tablespoons minced Italian parsley 
1 Cup Assorted Heirloom or Regular Grape or Cherry Tomatoes (cut in halves or quarters depending on their size)
1/2 Cup Red Onion, cut in a small dice. (About half a small red onion)

Dressing: 

2 teaspoons Olive Oil 

1 teaspoon Red Wine Vinegar (plus more to taste)

1/4 Teaspoon Sea Salt + more

Black Pepper

Method: 

1.*Optionally "toast" the Couscous to enhance flavor and color - To do this: Pour the Couscous into a dry pan and toast over medium heat shaking the pan and stirring occasionally until the Couscous begins to take on a bit of color on some, not all, of the pasta pearls. Keep an eye on it. It gets toasted quickly and can burn if you aren't watching. Turn off heat and proceed with the recipe. 

2. Prepare the Couscous in water according to package directions. (For more flavor, you can use an equal amount of low sodium Chicken Broth, but I would taste before adding the extra salt later). 

3. Let Couscous cool and then toss in the Tomatoes, Parsley and Onion.

4. Dress with 2 teaspoons or more good-quality Olive Oil and then add Red Wine Vinegar to taste (we use about 1 teaspoon). Stir. Finish with 1/4 teaspoon Sea Salt. Allow to sit in fridge before serving and bring to room temperature or serve chilled. Taste before serving and adjust seasonings if needed. 

**This dish is best served slightly chilled or at room temperature and tastes better the longer you let the flavor develop.You can make it a day in advance and the Couscous component as many as three days in advance. 

Summery Side - Israeli Couscous with Scallions & Dried Cherries

Around this time each year, I get to thinking about new ways to zhush up an old favorite in our house - Couscous. Couscous is our standby summer side because it's a wonderful make-ahead dish that tastes great at room temperature and lends itself to all kinds of creativity. 

Israeli Couscous with Scallions & Dried Cherries, Photo:NK

I love that it feeds a crowd, and with the right accoutrements, I find it far and away more exciting than your everyday traditional pasta salad. 

With all those barbecues and summer parties around the corner (we'll tell you about our Memorial Day celebration very soon), you can never have too many ideas for potluck dishes. 

As far as types of couscous go, we strongly prefer Pearl Couscous, also known as Israeli. This larger variety holds up really well and just feels a bit more stick-to-your-ribs than its smaller-grained cousin (I should mention that "regular" cous cous is actually more a grain - semolina to be exact - than a pasta, per se). For more ideas and info, check out last year's special Couscous recipe HERE. 

I hope you'll also stick around for today's latest colorful twist on this scrumptious side. I used dried cherries and lots of scallions to create a tart and savory dish that ended up being quite satisfying (with tons leftover for later in the week). It also made a welcome accompaniment to my the tasty roast beef dinner my husband cooked up for me. 

Israeli Couscous with Scallions & Dried Cherries, Photo: NK

Here's how to make it:

Israeli Couscous With Scallions & Dried Cherries 

Serves 5-6

Ingredients:

2 Cups Dried Pearl aka Israeli Couscous (approx. an 8.8 oz box)

2 Tablespoons Olive Oil, divided

2.5 Cups Free Range Organic Chicken Broth (or Vegetable Broth)

3 Ounces Dried Cherries, finely chopped

4 Whole Scallions, both white and green parts, thin sliced

1 Large Clove Garlic, finely minced

Lemon Juice, 3 squeezes - optional

1/2 teaspoon Salt

Lots of Black Pepper

Method:

1. In a large saucepan, toast the Couscous by swirling one Tablespoon Olive Oil in the bottom of the pan over medium heat. Add the dried Couscous and stir fairly constantly until the grains begin to become slightly golden but not black. This should take 2 or 3

Fast to prepare and feeds a crowd, Photo: NK

minutes but watch it closely to avoid burning. Pour the toasted Couscous into a bowl and set aside. Toasting brings out more flavor and makes the small, round pearls even more visually appealing. 

2. In the same large saucepan, bring Broth to a boil and add the Couscous. Turn flame down to a simmer, cover the pot, and cook about 6-8 minutes, stirring occasionally, until Couscous is cooked through and the liquids have disappeared. Ideally it should still have some bite to it, and be somewhat al dente. 

3. Now add minced Garlic and remove from the heat. Place in the refrigerator to chill. This can be done a day in advance. 

4. When ready to finish, stir in the Scallions, Dried Cherries, three squeezes of Lemon Juice and the remaining Tablespoon of Olive Oil. Give it a good stir. Add the Salt a quarter teaspoon at a time so you can adjust it to your taste. Finish with ample Black Pepper. Stir again and store in the fridge until ready to serve. This will keep well overnight and for several days after. The flavors should have time to blend before serving as the definitely get better and better with time.

Enjoy!