• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Israeli Couscous Salad

    Not all that is salad has lettuce! This take on the iconic Israeli salad uses tangy goat cheese, crunchy walnuts and bright red and earthy beets to create a side dish that steals the spotlight. 


    Ingredients
    1
    cup
    Pereg Gourmet Israeli Couscous
    1 3/4
    cups
    water
    4
    red beets (tops removed)
    4
    tablespoons
    extra virgin olive oil (divided)
    1
    cup
    arugula
    3
    tablespoons
    lemon juice
    1/2
    teaspoon
    kosher salt
    1/4
    teaspoon
    black pepper
    1/4
    cup
    red onion (thinly sliced)
    1/2
    bundle
    scallions
    1/4
    cup
    crumbled goat cheese
    1/4
    cup
    walnut pieces
    Directions
    Pre-heat the oven to 450-degrees.
    Drizzle the beets with ½ tablespoon olive oil and wrap the beets loosely in tin foil. Roast for 40-60 minutes until tender. Cool, peel, and dice the beets into ½ inch cube pieces.
    Bring 1 ¾ cups water to a boil in a medium saucepan. Add the couscous and ½ tablespoon olive oil and stir. Reduce heat to low, cover, and cook for 10 minutes until the liquid is absorbed. Turn off heat, stir in arugula to let wilt and let stand for 5 minutes. Set aside.
    To make the dressing, whisk together lemon juice, salt, pepper and remaining 3 tablespoons extra virgin olive oil. Add the red onions and let site for 30 minutes. Combine couscous, beets, red onion, scallions, and dressing. Garnish with goat cheese and walnuts and serve at room temperature.

    The base number of servings for this recipe is 4
    OK

    Categories 

    SaladSide Dish

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