Israeli Couscous Salad

LUNCH OPTION

Israeli couscous (called 'Ptitim' in Israel) is similar to regular couscous in that it's a small, whole grain-like food made from semolina or wheat flour. But unlike the regular couscous it is twice as big and toasted, rather than dried. Toasting gives it a slight nutty taste. It has a sturdy composition and cooks with a slight bite to it. Use it in soups or salads or as a side dish cooked like rice pilaf. It is also called 'pearl couscous' or 'Jerusalem couscous'.

This salad recipe makes for an excellent lunch for school and work. Can be eaten cold, warm or at room temperature.

Ingredients:

1 1/4 cup couscous

1 1/2 cups water

1 can chickpeas drained

2 carrots

1 English cucumber

1 medium red onion

1 large red pepper

Handful cranberries

handful chopped walnuts

Dressing

3 tbsp olive oil

2 tbsp mustard (old fashioned grainy)

2 tbsp orange marmalade

3-4 tbsp lime juice

Salt to taste (optional)

1. Bring 1 1/2 cups of water with 1/4 tsp salt to boil. Add couscous, let boil again, cover and simmer for 8-10 minutes till cooked through and all liquid is absorbed.
2. While couscous is boiling prep the veggies. Chop the cucumber, onion and red pepper. Grate the carrots.
3. Mix all the veggies, chickpeas and cooked couscous in a large bowl. 
4. Whisk together all the ingredients for the dressing. Taste to adjust the sweetness, saltiness and tartness. Add the dressing to the salad.
5. Toss gently to incorporate the dressing evenly. Keep for a minimum of two hours before serving to let the flavors blend.