Spiced Israeli Couscous Salad

with Sun-dried Tomatoes & Goat Cheese

By Debbie Kornberg

Serves 4 - 8

Ingredients:

2 Tbsp. + 1 Tbsp. SPICE + LEAF Galili Olive Oil divided

2 cups Israeli couscous

1 Tbsp. + 1 tsp. SPICE + LEAF Espresso BBQ Rub

2 cups water

3 Tbsp. SPICE + LEAF 18 Year Aged Dark Balsamic Vinegar

1/2 lemon, squeezed

1/2 cup sun-dried tomatoes, chopped coarsely

2 cups tightly packed kale, chopped coarsely

1/4 cup red onion, chopped finely

1/2 cup Italian parsley, chopped coarsely

1/2 tsp. + 1 tsp. kosher salt, divided

1/4 cup pine nuts, toasted at 350° until golden, about 5 minutes

1/3 cup goat cheese, crumbled (If vegan can use avocado)

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Instructions:

1. Heat 2 Tbsp. olive oil in a large pot over medium-high heat until hot. Add couscous and cook, stirring frequently until most of the grains are golden brown, about 4 to 5 minutes. Add 1 Tbsp. SPICE + LEAF Espresso BBQ Rub. Mix in well. Then add 2 cups water and still well again so there is no clumping of the couscous. The water should automatically boil when adding it to the couscous. Reduce heat to medium-low, cover, and simmer stirring occasionally, until water is absorbed and grains are al dente, 7 to 9 minutes.

2. Once the water has fully been absorbed into the couscous, transfer couscous to a large bowl.  Add SPICE + LEAF balsamic vinegar and stir well. Add remaining 1 tsp. of SPICE + LEAF Espresso BBQ Rub plus salt and mix well. Then add red onion, sun-dried tomatoes, kale, parsley, and pine nuts. Add lemon juice and mix well.  If needed, add the remaining 1 Tbsp. olive oil. Mix well. Toss well. Sprinkle goat cheese on top. Refrigerate until serving. MAKE AHEAD: Salad may be refrigerated overnight.

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Need a few meal prepping tips? Watch SPICE + LEAF owner, Debbie Kornberg, whip up an easy Quinoa Tabbouleh Salad on her monthly cooking segment on FOX 5 San Diego below!