This year was the first time I have tried Israeli couscous I’m not sure how I went that long without it! It is versatile, easy to cook, and delicious.
My husband made this salad for me last week and I had to have him make it for me again this week. I like to meal prep on the weekends for our busy weeks and this has been my lunch for several days across the last two weeks.
You can switch up the veggies to whatever you have on hand. If you don’t have time to roast a pear, then don’t! Chop up some fresh pears or apples for some added crunch instead. However, if you have time, please try it roasted.
Makes 3-4 SERVINGS
1 cup Israeli couscous
1 tablespoon extra virgin olive oil
2/3 cup water
6-8 cremini mushrooms
2 teaspoons extra virgin olive oil
1/2 teaspoon dried thyme
1/4 cup toasted pine nuts
1/4 cup snap peas, cut into large pieces
1 roasted Bosch pear, thinly sliced
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
pinch of salt
1. Heat oil in a medium-sized pot on medium heat and add couscous. Stir continuously until the couscous is toasted.
2. Pour in water and bring to a boil. Reduce to a simmer and cook for 10-12 minutes.
3. Remove from heat, stir, replace lid and let sit for 5-10 minutes.
4. While the couscous is cooking, slice the pear into thin pieces, and place on a parchment lined baking sheet. Roast in 325F oven until softened, around 20 minutes.
saute mushrooms in a pan with the oil until browned. Add thyme and stir.
5. Toast pine nuts in a dry pan on medium-low heat. Watch closely as they can burn quickly.
6. Add couscous, mushrooms, roasted pear, pine nuts and snap peas to a large bowl. Prepare dressing and pour half over the couscous mixture and stir. Add remaining dressing to your taste. Season with salt.
7. Serve warm or cold.