Whole Wheat Israeli Couscous Salad with Turmeric Vinaigrette

Despite being from Los Angeles, I am not a health nut.  Sure I drank juice elixirs laden with spirulina during my teen years, but I did so because they tasted nice.  That and you try ordering juice in Southern California that doesn’t already come with added super foods.  It’s damn near impossible.

My reason for using whole wheat Israeli or pearl couscous as it is also known is not health related.  Though it’s true whole wheat has more fiber and iron than the regular stuff, I really don’t care.  Its nutritional value is just an added bonus.  The reason I use it is because it tastes better.  I love its nutty flavor.  I also prefer its size as I think big grains are better in salads.

Given the grain’s natural nuttiness, I thought the salad should be decidedly nutty.  Which is why I added toasted almonds and hazelnuts.  They’re my favorite nuts but you should use what you like.  Same with the herbs.  Experiment.  Discover a combination you like best.

 

Ingredients:

150 grams whole wheat Israeli or pearl couscous

1/4 cup fresh chopped herbs (dill and flat leaf parsley)

1/4 cup toasted roughly chopped hazelnuts

1/4 cup toasted slivered almonds

1 sweet red Ramiro pepper, diced

Turmeric vinaigrette: 1 tablespoon dijon mustard, 1/2 cup extra virgin olive oil, 1/4 cup cyder vinegar, 1/2 teaspoon turmeric, salt and pepper to taste

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Method:

First, boil the coucous for about 6 minutes.  Make sure there is still a tiny bit of chew when you take it off.  Strain it and rinse with cold water to prevent further cooking.  Set this aside.

Next, toast your nuts over a low flame.  Sorry, the 9 year old in me can’t stop laughing over that last sentence.  But seriously, toast your nuts over a low flame.  Make sure they do not burn.    You only want them slightly browned.  Generally, I use my nose to tell me when they’re done. The moment you can smell warm hazelnuts and almonds, they’re probably ready.

Now chop your herbs and dice your red pepper.

Add all ingredients to a large bowl and gently mix.  Be sure not to smash your couscous.  Spoon over the vinaigrette.  I do this a tablespoon at a time so as to not get too much dressing on your salad.  A soggy salad is never good.  Season to taste and serve.

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