Many times, couscous has a combination of both salty and sweet. For this particular recipe, I wanted something that erred on the side of savory, and got all of its sweetness from balsamic, red bell pepper, and tomato. As a result, this is a quick, savory, wonderful salad that works as both a side-dish and as an entree.
I did not add additional salt to this recipe (the last ingredient, below). Instead, the dressing stood up with all of the salt in the bullion cube that I used to flavor the couscous. If you are using a no-salt bullion, you may want to add salt, at the end. Always taste the salad before adding salt.
This recipe is homage to two friends and a favorite restaurant: my friend Nikki, who reminded me of grain salad, today, by sharing this incredible Charlie Bird’s Farro Salad recipe (thank you NYT); Donika, who has mastered the sweet-savory couscous salad; and Silly Goose, the wonderful restaurant that I first went to with Donika, to sample its couscous and goose juice. Yay, Nashville-Philly connection!
Savory Israeli Couscous Salad
- 1 T olive oil
- 1 1/2 c Israeli couscous
- 1/2 vegetable bullion
- 3 c water
- 1 medium roma tomato, seeded and diced
- 1/4 red bell pepper, seeded and diced
- 4 pitted olives, sliced (I used garlic-stuffed, but any will do)
- 1 T balsamic dressing
- 1 t balsamic vinegar
- juice of 1 lime
- fresh ground pepper and salt, to taste
- Toast the couscous on the stovetop by adding to a hot saucepan, the olive oil and couscous.
- Stir and coat the couscous with oil, and continue to toast on medium-high heat, until golden in color (about 5 minutes).
- Add the bullion and stir.
- Then, turn up the heat to high, add the water, cover, and bring the couscous to a boil.
- When the couscous boils, uncover and continue to cook for 5-6 minutes. You want your couscous a little on the less-than-al-dente side, because you will not rinse it in cool water (to preserve the flavor that you added with the bullion). Instead, cook it most of the way, and then drain all the excess water.
- Spread the couscous in a wide and shallow bowl (to encourage cooling) and add the additional ingredients.
- Toss the entire mixture and serve.
- This is best at room temperature, but can also stand up to some refrigeration.
Note, if making this ahead of time: If you are going to store it, leave off the balsamic dressing and additional balsamic vinegar, and add when you are serving. Otherwise, the spinach will wilt and the couscous will absorb all of the vinegar and oil (making your salad dry).