Rating: 4 stars
16 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Israeli couscous stands in for pasta in this lighter version of a classic summer salad.

Martha Stewart Living, July 2008

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Recipe Summary test

prep:
5 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of salted water to a boil. Meanwhile, toast couscous in a small saute pan over medium heat, moving pan in a circular motion, until evenly browned, about 7 minutes. Immediately add couscous to boiling water, and cook, stirring occasionally, until just tender, about 6 minutes. Drain, and rinse under cold water until cool.

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  • Place couscous, tomatoes, basil, shallots, vinegar, oil, 1 1/2 teaspoons salt, and the pepper in a large bowl. Mix well, and let stand at room temperature until ready to serve, at least 15 minutes (or up to 1 hour). Stir well, and garnish with basil.

Cook's Notes

Israeli, or pearl, couscous tastes like a light version of pasta. The tiny tan orbs take slightly longer to cook than traditional couscous and are available at most major supermarkets.

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Reviews (1)

16 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
04/16/2009
This is yummy. I served it with bacon-stuffed trout and roasted asparagus. Tasty and impressive.