So, we’re going to Israel in October and I’m wondering how much couscous I will be eating; I’m sure it will be the Israeli variety, or I hope so anyway. I know I will be eating a lot of hummus; good thing I love the stuff. Especially love my version with white beans. Never had falafel and I guess that will be on the menu too. The only thing I have been warned not to try is “Jesus fish” and I’m kind of picky about the kinds of fish I like so I will NOT try that; I’ll let HUB try it and he can tell me how bad it is.
Back to the subject of this post — couscous. I’m not sure when couscous came on my food radar but maybe somewhere in the last 8 years or so. I always thought it was a grain I guess because the small variety looks like it could be a grain. But couscous isn’t a grain at all it is a pasta. I’m not fond of the small variety of couscous; too many little pieces and it just doesn’t show up that well in a salad and mine tends to mush together.
Israeli couscous stands up well in a salad and looks so beautiful in this version from Damn Delicious blog which I have been following for years. Her food always looks so beautiful and bright makes you want to try everything she makes. I made a few minor changes to her recipe; halved the sugar, changed the pine nuts to pistachios, grilled my corn and added an extra lime to squeeze over the top of the finished salad before serving.
I wasn’t sure about how I felt about strawberries in with the corn and avocado but I was pleasantly surprised with the results and the lime vinaigrette tied everything together for a nice salad to be served warm or cold; with the addition of strawberries I opted for chilling the salad. Everyone in my bunco group loved the salad so I know a dish is a hit when someone wants the recipe.
BLAST FROM THE PAST: My Avocado Shrimp Salad makes a great light lunch for the summer months.
Beautiful and tasty.
One ear of corn will be enough for 1 cup of kernels.
Mix the salad dressing ingredients together with a whisk.
I grilled the corn for a few minutes on each side.
Cut the kernels off the cob and set aside.
Cut the strawberries into small wedges or cut crosswise into circles.
Add the corn kernels to the cooked couscous.
- 1 c. Israeli couscous
- 1 large avocado, halved, seeded and diced
- 1 c. fresh corn kernels (I blanched my corn then cut off cob)
- 1 c. strawberries, quartered or cut in round slices
- 3 Tbsp. chopped fresh cilantro leaves
- 3 Tbsp. toasted pistachio nuts or pine nuts
- juice of one lime (to squeeze over salad)
- 1/4 c. olive oil
- 1/4 c. apple cider vinegar
- zest of 1 lime
- 2 Tbsp. freshly squeezed lime juice
- 2 tsp. sugar, or more to taste (I only used 1 teaspoon)
- To make the vinaigrette, whisk together the olive oil, vinegar, lime zest and juice and sugar in a small bowl; set aside.
- In a saucepan, cook couscous according to package directions. Put drained couscous in a large bowl.
- To the couscous add the avocado, corn, strawberries, cilantro and pistacho nuts. Stir in lime vinaigrette. Squeeze the extra lime over the salad and do one last toss.
- Serve immediately.
- I wanted my corn cooked a little so I put it in a dry skillet and cooked a few minutes on all sides to get a little charred color/taste to the kernels, then cool and cut the kernels from the cob for the salad. I used roasted pistachio nuts instead of the pine nuts. Pine nuts would give a cleaner look to the salad but I like the taste of pistachios better.