I brought back a small packet of Israeli couscous from Kakulas Brothers when I was in Perth last month. I have a bad habit of buying an unusual ingredient out of curiosity, vowing to find out how to use it, then throwing it into the pantry where it will sit for months until I rediscover it 6 months to a year later...well past it's expiry date. Tell me I'm not the only one who does this?
Determined to not let that happen to my cute little Israeli couscous, I took it out The other night night and proceeded to turn it into a pretty confetti party of a salad that was sweet, fresh and tangy. The Israeli couscous had a chewier bite compared to regular couscous and gave the salad a wonderful texture.
I was super chuffed with this salad. If you make it I'm sure you'll be chuffed too!
Israeli Couscous Salad with Sweet Corn and Grilled Capsicum
Serves 4 (as a side) or 2 (as a main)
You'll need:
1 cup of Israeli couscous - cooked as per the packet instructions (regular couscous should work quite happily in this salad too)
2 ears of fresh corn
2 red or yellow capsicums
Two large handfuls of cherry tomatoes - halved
1/3 cup raisins
A small bunch of spring onions - chopped finely
Vinaigrette:
Juice from half a lemon
1/4 cup good olive oil
1/4 teaspoon smoked paprika
Seasalt and black pepper
Method:
Turn on your grill and chargrill your corn and capsicums, turning often it as they start to blacken.
When the corn is done, cut the kernels off with a sharp knife, letting the kernels fall into a bowl.
Wrap your blackened capsicums in plastic wrap and let it sit for 5 minutes to soften the skin. Peel off most of the burnt skin, then slice in half, remove the seeds and slice into strips. Add to bowl along with the corn kernels.
Add in raisins, spring onions and tomatoes.
Combine vinaigrette ingredients in a jar, give it a good shake and pour over salad. Give it a stir and serve!
