Israeli food comprises of the usual Middle east suspects like Hummus, Msabbah, Falafel, Shakshouka and Couscous . The regular spices used are paprika, turmeric, cumin, thyme, salt, zaatar and even sesame seeds. Herbs like Parsley and cilantro are also popular. Sounds too good, doesn't it ? Not much of shopping to be done if one wants to enjoy some nice warm Israeli food this weekend !!
But if you not much of a weekend cook and would rather prefer to recharge your batteries, this is just the kind of recipe that you would savour. Assembling this easy-peasy Israeli Couscous salad is a child's play ( you still need to cook the couscous and chop the vegetables ). It is important to remember that Israeli couscous or pearl couscous takes more time to cook as compared to the other varieties that might just need soaking in hot water.
Bring 1 1/2 cups of water to boil in a saucepan. Add the salt and olive oil.
Toss in the couscous and cook on a medium flame till it is still chewy ( a few degrees less than al-dente). Drain the excess water if any and keep the couscous covered for 10 mins.
Uncover and fluff it up using a fork.
Mix the olive oil, lemon juice, cider vinegar, cumin powder, smoked paprika and salt in a cup.
Take all the ingredients in a big mixing bowl.
Drizzle the vinaigrette, sprinkle the herbs and toss it all into one delicious salad !!