Couscous Salad

Drawing of Couscous Salad

 

I am Sephardi, Jewish descendant from the Jews who were expelled from Spain back in 1492. Since I was a little girl, I loved to eat couscous, however never as a salad, just as a side dish.  After I got married, every time I visited my mom, she always welcomed me and with a big plate of Couscous. I just love it. And yes, this is one of the typical Sephardi dishes and always was on our table when I was growing up.

The first time I was invited to a very good friend’s home, in Skokie, a Chicago suburb, she served “couscous salad”.  She told me that she made it especial for me, because she knew that I am Sephardi.  Then, when I invited her and her husband to my home I prepared it with some changes with the ingredients, she loved it, and said that she loved it more than her Couscous salad she made for me at her home. Almost every Shabbat I prepare  this recipe and think of my mom and my friend.

This dish has the legacy of two people I loved: my mom and my dear friend. I know when I prepare it, both smile at me from heaven. Therefore, today, I prepared the couscous as my mom taught me, and added more ingredients to make it as a salad, as Rita, my dearest friend, taught me.

Skill Level: Easy

Serving Amount: 5 

Time to Prepare: 01:00

icon for Vegetarian icon for Veganicon for DairyFree

 

Ingredients

  • 1 box of Couscous,  (ideally: Near East – 10 oz. pack)
  • 2 cups of water
  • 1 teaspoon of olive oil
  • 1/3  cup frozen mixed vegetable (ideally: Birds Eye -10oz. pack)
  • 1 cup of water
  • 2 teaspoon of turmeric
  • 1 teaspoon of sweet paprika
  • 1/2 teaspoon of Hawaij blend (ideally: Pereg)
  • 1 pinch of black pepper
  • 1/2 of green onion, chopped
  • 1/4 of parsley, chopped
  • 1/2 of raisin/dried cranberries (ideally Ocean Spray)

Tools

  • 1 Pyrex bowl
  • 1 Medium pot
  • 1 Small wooden spoon
  • 1 Colander

Steps to Prepare

  1. Prepare the couscous following the directions in the box.
  2. Pour the couscous into the Pyrex bowl, and let it cool at room temperature.
  3. Wash the pot.
  4. Add 1 cup of water and the vegetables, cook them on medium heat for 15 minutes or until they are soft.
  5. Mix the vegetables  with the couscous.
  6. Add the spices (turmeric, paprika, Hawaij blend, black pepper), and toss them with the above mix.
  7. Leave uncovered at room temperature for a half an hour
  8. Then add the parsley, the green onion and the craisins.
  9. Stir everything, and serve.

Bon appetite!

 

Notes

Feel free to

  • Add different vegetables
  • substitute the craisins with raisins
  • substitute the Hawaij with cumin