How to eat (and cook) Israeli couscous

If you don't know much about Israeli Couscous (pronounced Koose-Koose) or Couscous in general, here's a little bit of science and history:

Israeli Couscous (called Pititim in Israel) were invented during a period of time in Israel when rice was scarce to provide for the needs of the Mizrahi immigrants, because rice was a dietary staple in their country. It is made from hard wheat flour and roasted in the oven to harden. It has since been brought to the US, and you can find it in gourmet markets and restaurants across the country! 

Just 1 cup of Couscous contains 176 calories! That's less than rice, coming in at 205 calories per cup. It contains 6 grams of protein and only 38 carbs. (Heads up to those that are cutting down on carbs!) It also contains selenium and potassium. If you aren't going wheat-free, this can be a great alternative to rice if used properly!

My family and I have always loved couscous. My mom recently came home from the store with a bag of Israeli Couscous (sometimes called Pearl Couscous), and I immediately jumped at the chance to find a recipe to try it out! My search engine guided me to Food Network where I found an awesome sounding recipe from Giada de Laurentiis. Below, you will find the recipe (and my pictures!) so that you can try it yourself. It rocks!

Happy eating,

~HB~

Israeli Couscous Salad with Smoked Paprika Dressing

Dressing:

• 1/3 cup extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper 

Couscous:

• 1 tablespoon extra-virgin olive oil
• 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
• 1/2 teaspoon kosher salt
• 2 cups packed baby spinach leaves, coarsely chopped
• 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
• 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
• 1 cup jarred red bell peppers, drained and coarsely chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1/3 cup slivered almonds, toasted
• 1/4 cup chopped fresh mint
• Kosher salt and freshly ground black pepper

For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. It will look like this:

 Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly. It's good enough to eat NOW!

Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve. Delicious!

May I have a spoon, please???