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Couscous Salad

With the coming of spring, we try to spend as little time in the kitchen as possible. We cook, but lightly dressed foods and one pot wholesome meals. My parents will be visiting us soon and I know we may not cook very much of  non Indian cuisine. I am cleaning up my pantry and using up handfuls of this and that.

I found that  sky is the limit when it comes to flavoring couscous. You can make a simple salad to something elaborate like pilaf. Here is what I did, this was basically cleaning up my pantry kinda dish.  Israeli couscous look like tapioca, and should be cooked like we cook pasta.

Israeli Couscous – 1 cup

Olive oil – 1 T

Vegetable stock – 2 cups

Cranberries – 1 T

Roasted Almonds – 2 T, chopped

Salt & pepper to taste

• Heat a sauce pan with olive oil and toast the couscous until it changes color (just a slight change)
• Add the stock, when it comes to a boil, reduce to simmer and close the pan with a lid for roughly 12- 15 minutes.
• Test to see if it cooked, and add more liquid if needed.
• Fold in the almonds and cranberries, add salt & pepper if needed and serve.

The nuttiness of the toasted couscous compliments the nuts and cranberries. For the next round, I wilted some spinach and added that in the end.