ISRAELI COUSCOUS WITH ALMONDS & LIME

Eating Fabulously, Christopher Stewart, couscous salad, couscous recipe,

I started taking my lunch to work recently. 

Because I work in a restaurant and we don't have a microwave, I knew I needed to create lunches that were simple and I would enjoy eating at room temperature. I have always enjoyed couscous and no matter hot or cold its a great addition to a side dish. Back when I was a mini fab, I worked at a catering company that made this great couscous salad with dried cherries which I used as inspiration for this dish. Couscous which is made with semolina, comes in a smaller version but I love the larger version because it provides an added bite. Add to that, its fast to make and a small amount cooks up to a few days worth of fab sides to add to salads or pair with your favorite meat or fish. 



Israeli Couscous with Almonds and Lime 

1 c. Israeli couscous
2 c. Broth
1/4 minced red onion
1/2 cup almonds, toasted and chopped 
1/2 c. golden raisin blend
Zest and juice of 1 lime
1/4 c. chopped parsley

Extras:
Extra Virgin Olive Oil
Salt
Pepper

Directions: 
Follow couscous cooking instructions as explained on packaging. When couscous is cooked, strain and set aside to cool. Place a small skillet over a low flame and add almonds. Lightly toast almonds swirling the skillet in a circular motion to avoid burning, about 5 minutes. Remove almonds after 5 minutes and allow to cool before chopping.
In a large bowl mix couscous, minced red onion, golden raisins, and toasted almonds. Add in zest and lime just, oil and season with salt and pepper to your liking. Allow salad to sit for 10 minutes, and serve. 

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