Toasted Israeli Couscous Salad
with Sundried Tomatoes & Goat Cheese
By Debbie Kornberg
This easy to prepare Israeli couscous salad is perfect for feeding large groups or bringing to a potluck meal. It is delicious served cold or at room temperature. Everything can be prepped the day before and then just assemble when ready to serve.
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
1/2 lemon, squeezed
1/2 cup sundried 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
Optional: 1/2 Avocado, diced (Add last after everything else has been tossed together.)
Heat 2 Tbsp. olive oil in a medium to large saucepan over medium high heat until hot. Add couscous and cook, stirring frequently until most of the grains are golden brown, 4 to 5 minutes. Add 1 Tbsp. Espresso BBQ Rub. Mix in well. Then add 2 cups water and still well again so there is no clumping of the couscous. Water should automatically boil when adding water. Reduce heat to medium low, cover and simmer stirring occasionally, until water is absorbed, and grains are al dente, 7 to 9 minutes.
Transfer couscous to a large bowl. Add balsamic vinegar and stir well. Add remaining 1 tsp. of 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. Optional, add avocado if desired. Refrigerate until serving. MAKE AHEAD: Salad may be refrigerated overnight.