Around this time of year – when its lighter and warmer outside – I love to make big batches of pasta or grain salads. They are tasty warm or cold – and last through the week for lunches and casual suppers outside in the backyard. I’ve said it before and I’ll say it again – I love Israeli CousCous! It’s a sturdy pasta that will hold up wonderfully in cold salads and soups.
This recipe is another variation on a Mediterranean salad with piquillio peppers (sweet and spicy!), black olives, dried cherries (love the sweetness), slivered almonds and fresh spinach. I found myself eating this right out of the serving bowl. Totally addictive and it make enough to feed an army. I delivered some in Chinese take-out boxes to friends on Sunday evening. Just call me Ina.
Israeli CousCous Salad with Black Olives, Dried Cherries and Piquillo Peppers
- 1 box (1 pound) Israeli Couscous
- 1 carton chicken broth
- lemon balsamic vinaigrette (purchased or a combo of lemon juice, balsamic vinegar, salt, pepper, sugar, garlic and olive oil)
- black olives, pitted and halved
- dried cherries (to your liking)
- piquillo peppers, sliced
- fresh spinach
- toasted almond slivers
Assembly: Boil Israeli Couscous in chicken broth until tender and drain. Immediately add to the lemon vinaigrette and chill. Add olives, cherries, peppers, almonds and spinach to cooled couscous. Serve with grilled chicken on fish!