Herby Israeli Couscous Salad
2 cups Israeli Couscous
1 tbsp Moroccan Olive Oil or Dill Olive Oil
2 ½ cups Water or Broth
2 Tomatoes, seeds removed and diced
1 large Shallot, small diced
6 oz Goat Cheese Crumbles or Feta
¼ cup Fresh Parsley, finely chopped
2 tbsp Finely Chopped Fresh Herbs, such as dill, chives, tarragon, thyme, oregano etc.
Dressing:
¼ cup Moroccan Olive Oil or Dill Olive Oil
1 tbsp Mediterranean Rub
Juice of 1 Lemon
Roasted Garlic Sea Salt and Black Pepper, to taste.
Directions:
1. Heat 1 tbsp of oil over medium high heat, add the couscous and cook for about a minute. Add the water and a pinch of sea salt. Bring to a boil, cover and reduce to a simmer. Simmer for about 10 minutes or until al dente.
2. If extra water is remaining, go ahead and strain off. Set to the side and make the dressing by combing all the ingredients. Taste and add salt and pepper as needed.
3. In a Large serving bowl add the couscous, tomatoes, shallot, goat cheese, parsley and herbs. Pour the dressing over top, gently toss until everything is well combined. Taste and add more salt or vinegar as needed. Enjoy warm, or chill and serve cold.
