[…] Related: Israeli Couscous Salad with Carrot and Lemon Oregano Vinaigrette […]
Okay guys, I did it. I concocted another delicious side dish recipe! This Israeli couscous salad features a refreshing flavor combination, with carrots, parsley and a tasty lemon oregano vinaigrette.
I got the idea for this couscous salad from J.Alexander’s, a national restaurant chain that happens to be one of my favorite lunchtime spots when I’m at our local mall. They have an amazing Israeli couscous side dish that is pretty much my favorite thing on the menu! I wanted to recreate a similar salad at home with a slightly different flavor combo.
That side dish at J.Alexander’s (and this recipe!) is a favorite because Israeli couscous is such a staple in my pasta repertoire. It has a highly interesting historical story too. In Israeli in the 1950’s, there was a high demand and low supply of rice. Originally called ptitim, Israeli couscous was developed during this time period because the prime minister asked the Osem food company to create a wheat-based rice substitute due to the rice supply issue. The company therefore developed ptitim, which came to be named Israeli couscous by the Western culinary world.
This pasta is made of wheat flour that is roasted in an oven in small ball shapes. It has a texture similar to pasta in the same way that orzo is a pasta and not a rice. This is part of the reason I love this ingredient so much: because it is incredibly adaptable. It can be used in a multitude of pasta dishes, but also can behave like rice, for example, in a risotto dish!
For this recipe, I wanted to develop a light pasta side dish. This is a pretty versatile recipe: it can be paired with a chicken or fish entree, or even beef or lamb! The flavor profile is refreshing, with fresh grated carrot, beautifully fragrant parsley, and tangy dried cranberries. The vinaigrette is a super quick standard vinaigrette amped up with the deliciousness that is dried oregano!
Now it’s your turn: let me know what you think of this recipe below, and also share with me your thoughts on Israeli couscous!
Israeli Couscous Salad with Carrot and Lemon Oregano Vinaigrette
2015-12-23 15:01:47
Serves 3
A beautifully simple and rustic couscous salad with carrots, parsley, dried cranberries, and a quick lemon oregano vinaigrette.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For couscous
- 1 tbsp. olive oil
- 1 tbsp. butter, unsalted
- 1 cup Israeli (pearl) couscous
- ¾ cup chicken stock
- ¾ cup water
- 1 tsp. salt
- 1 cup carrot, granted
- ¼ cup dried cranberries
- ½ cup parsley, finely minced
- Salt
- Pepper
For vinaigrette
- 1 tbsp. white wine vinegar
- Zest and juice of ½ lemon
- ½ tsp. oregano
- ⅓ cup olive oil
- Salt
- Pepper
Instructions
- In a medium-sized heavy bottom saucepan heat olive oil and butter over medium heat. When butter is melted and beginning to bubble, add couscous. Toast for about 3-5 minutes until golden brown, stirring occasionally. Add chicken stock, water, and salt and stir to combine. Cover pot and turn heat to medium-low. Simmer for 10-12 minutes until cooked.
- Meanwhile, prepare other ingredients and vinaigrette. In a small bowl, whisk together white wine vinegar, lemon zest, lemon juice and oregano. While whisking, stream in olive oil to emulsify. Season with salt and pepper to taste.
- When couscous as cooked, drain excess liquid (if necessary). Add couscous to a large mixing bowl and allow to cool slightly four about 5 minutes. Add carrot, dried cranberries, and parsley. Drizzle in about half of the vinaigrette and toss until combined. Taste couscous and add more vinaigrette and/or season with salt and pepper to taste as desired.
The Charming Detroiter http://thecharmingdetroiter.com/
A delicious dinner for me and a side for my son and daughter with grilled salmon. It is easy to make and looks pretty too. Who could ask for anything more? Thanks for a great recipe!
Thanks for your comment, Vivian! I’m glad your family enjoyed it and grilled salmon sounds like the perfect accompaniment for this dish! ?
This was delicious! The family loved it; will totally make it again. We are it warm but I can totally see that it would be good cold too. Yummy!
Great to hear, Susan! Thanks for your comment; I’m glad your family enjoyed it!
Sarah recently posted…Raspberry Pear Turnovers
Love the addition of dried cranberries – that would go so well with the couscous. Would love to make this as a light dinner.
Love this! Your dish is so pretty!
My sister and bro-in-law worked at J’s for years. Talk about some good food!
Perfect timing! I was just looking at some Israeli couscous I have on my shelf wondering what I should make with it! Pinning!
Thanks Tracy! Israeli couscous is really versatile so I pretty much always have it on my shelf haha! 🙂
I have an Italian flavor combo that I always make with Israeli couscous… this sounds like it would be a nice change up for us! Pinning!
What a perfect, delicious and bright side dish! Need to make this soon!
This looks delicious! Quick question – is it meant to be served hot or cold?
Thank you, Valerie! It can be served hot or cold, it’s your preference. We ate it warm with dinner and then I had it cold the next day with my lunch! Let me know if you have any other questions! 🙂