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Israeli Couscous Salad with Crunchy Celery and Sweet Grapes
My great grandma always made hand-rolled wholewheat and semolina pasta (small noodles like pasta) at home. Whenever I eat Israeli Couscous, it reminds me of those delicious noddles. We often ate that pasta in dessert, simmered in milk, sugar and nuts low and slow. Super yummy!! Nothing can match that taste.

Often when I cook Israeli Couscous, I tell myself, I will try making same dessert with Pearl Couscous next time, but that next time has not come yet. :) Now-a-days, sugar is so omnipresent in every food that making sugary desserts is big no-no. Addition of sugar in anything makes me conscious and I keep evading it until I can. So, you have to wait for this recipe.

Israeli Couscous Salad with Crunchy Celery and Sweet Grapes
This does not stop me from enjoying my favorite pasta, I often use it in savory preparations.

So, today is yet another day of savory couscous preparation. Sharing with you my favorite pearl couscous turned to a lite and refreshing (yet filling) pasta salad. Israeli Couscous with sweet grapes, crunchy celery and lite lemon-oil vinaigrette. Sweet and tangy yet very toothsome salad. This refreshing salad is mostly my filling lunch salad but you can also accompany it with some grilled meat for quick and healthy week-night dinner.
Pairing Ideas:

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Israeli Couscous Salad with Crunchy Celery and Sweet Grapes

Israeli Couscous Salad with Crunchy Celery and Sweet Grapes
Total Time Prep Time Cook Time Serves 2

Ingredients

  • 1 and 1/2 Cup Couscous  (I have used Rainbow Pearl Israeli Couscous)
  • 1/2 Cup Celery  (2-3 stalks of celery, preserve celery leaves for garnish.)
  • 1/2 Cup Green Grapes  (Green or black seedless grapes)
  • 2 tbsp Lemon  (lemon juice)
  • 1/2 tsp Black Pepper  
  • 1/2 tsp Salt  
  • 1 tbsp Olive Oil  
  • 1/4 Cup Mint  (fresh mint leaves)
  • 4-5 Sweet Peppers  (pickled sweet cherry peppers)

Directions

  • Step for Recipe - Israeli Couscous Salad with Crunchy Celery and Sweet Grapes
    1. Cook Couscous - Dry roast couscous in heated pan for 3-4 minutes until most of the couscous pearls are light brown and toasted. Toasting couscous pearls gives nutty texture to the salad. You can add 1 tsp oil to toast couscous, but I always avoid this extra addition of oil. Add 1 cup water to the pan, season with salt (about 1/4 tsp), bring to boil and then reduce heat, simmer couscous till almost all water has evaporated and couscous is nice and Al-Dante (5-6 minutes). Remove from heat, cover the pan with lid and leave aside.
  • Step for Recipe - Israeli Couscous Salad with Crunchy Celery and Sweet Grapes
    2. Cut Veggies - Thinly slice celery, grapes and sweet peppers. (if you cannot find sweet peppers, use one small red bell pepper thinly diced).
  • Step for Recipe - Israeli Couscous Salad with Crunchy Celery and Sweet Grapes
    3. Assemble Salad - In a bowl, whisk together lemon juice and olive oil. Season with slat and black pepper. Add couscous and toss to combine. Mix in all cut veggies, transfer to serving bowl. Garnish with few celery and mint leaves and serve.

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