1. Israeli Couscous is also known as Pearl Couscous or Gourmet Couscous or Gourmet Pearl Couscous. Basically, they are the giant form of the more common tiny couscous! Some recipes say to use a ratio of 1 cup of couscous to 2 cups of water. I find this makes the couscous too soft and gummy on the outside. Mine are cooked through and soft but “pearl like” on the outside rather than gummy, using a ratio of 1 cup couscous to 1.5 cups liquid.
In Australia, you will find it in the pasta aisle of Woolworths and Coles next to ordinary tiny couscous, and it costs around the same.
2. Use about 2 handfuls of baby spinach (approx. 50g / 2 oz), or even ordinary spinach leaves. Kale and silverbeet would also work well (remove the tough stem in the middle of each leaf). Be generous – this is a great way to pack lots of greens into this salad because it mixes through so well. Hidden greens!
3. The Lemon Dressing I use in this salad is my “go to” Lemon Dressing. I recently used it in my Sexy Lentil Salad
which is proving to be very popular – certainly didn’t expect to find so many fellow lentil lovers around here! In this salad, I make the dressing a touch tarter by using less oil because I think the Israeli Couscous can take it. But if you prefer creamier, just add a wee bit more oil.
4. STORAGE: The dressed salad keeps quite well for 2 days – after that the herbs are a bit too wilted. But it is best served fresh. If you are making ahead, keep the Dressing separate until just before serving.
5. OTHER WAYS TO SERVE: This way of cooking the couscous flavours it so you can even serve the couscous plain as a side dish. If you want, dress it up a bit with a sprinkle of herbs, or a squeeze of lemon juice. Just imagine the possibilities!
7. Serves 4 as a meal or 6 - 8 as a side. Nutrition is per serving, assuming 4 servings.