ISRAELI COUSCOUS SALAD
Israeli couscous, also known as ptitim, is larger and more doughy than regular couscous. We use it in this substantial salad with beets, almonds and goat cheese. Serve it as a lunch entrée or as a side dish with dinner.
Yield: Serves 6.
July 02, 2019
- 5 small beets, trimmed, unpeeled
- 1 cup Israeli couscous
- 1/2 cup finely chopped red onion
- 1/2 cup golden raisins
- 1/4 cup red wine vinegar
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 clove garlic, finely chopped
- 1/2 cup extra-virgin olive oil
- 2 tbsp sliced almonds, toasted and ground
- Lettuce leaves*
- 3/4 cup crumbled soft goat cheese
- Toasted sliced almonds*
- Preheat oven to 400°F. Individually wrap beets tightly in foil and place in a baking dish.
- Bake until tender when pierced with a fork, about 1 1/4 hours. Unwrap beets; when cool enough to handle, peel beets. Cut beets into 3/8 inch cubes. Transfer to a bowl; set aside. There should be about 2 cups.
- Meanwhile, cook couscous in boiling salted water until couscous is tender, about 25 minutes. Drain and transfer couscous to a bowl. Add onion and raisins to couscous; set aside.
- To prepare dressing, whisk together vinegar, mustard, salt, pepper and garlic. Gradually whisk in oil until blended. Whisk in ground almonds.
- Add 1/2 cup dressing to beets and toss to combine. Add 1/4 cup dressing to couscous mixture and toss to combine.
- Place lettuce leaves on individual serving plates. Top each serving with 1/2 cup couscous mixture and 1/3 cup beet mixture. Sprinkle each serving with cheese and toasted sliced almonds. Drizzle with remaining dressing.
362 calories, 21.9 g fat, 7.2 g protein, 35.4 g carbohydrate, 3.2 g fibre, 328 mg sodium