Carrot, Pea, & Green Olive Israeli Couscous Salad
Warm Mediterranean flavors of lemon, cinnamon, ginger, and olive come together with Northwest fresh peas, carrots, and spring onions in this savory pasta salad. Dried currants add a desirable sweet note. This salad may be made ahead of time, say on the weekend and served on those warm summer evenings when it is too hot to cook.
ONWARD:
Love when my organic garden begins to produce vegetables in the early summer abundantly. The sweetness of fresh peas, carrots, and sweet spring onions become refreshing additions to Israeli couscous tossed in a tangy dressing. To maximize the flavor and nutrient availability, it is best always to slightly cook both peas and carrots. I know, why aren’t raw carrots more nutritious? When carrots are cooked, they release more vitamin A, for which they are known as a great resource. It is also important not to peel carrots because that is where the most nutrients reside. I use a designated vegetable brush to release any trapped soil, but I do not peel carrots anymore. (The chef in me cringes at this thought, but the nutritionist says YES!)
Scroll to the bottom for a printable recipe.
4 entrée servings
INGREDIENTS:
Vinaigrette
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon fresh ground black pepper
½ teaspoon ground coriander
Salad Base
2 tablespoons extra virgin olive oil
1 ⅓ cups Israeli couscous (about 8 ounces)
1 ¾ cups filtered water
½ teaspoon sea salt
1 medium carrot, small diced
1 cup fresh peas
½ cup pitted green olives, chopped
½ cup spring onions, finely chopped
¼ cup dried currants or small raisins
1 tablespoon lemon zest or minced preserved lemon rind
½ cup pine nuts, toasted in a dry sauté pan over medium heat
¼ cup parsley, chopped
DIRECTIONS:
Vinaigrette
1. In a small jar, combine all the ingredients and shake well before using.
Salad Base
2. Heat the olive oil in a large saucepan over medium-low heat until shimmering. Add the Israeli couscous. Stir until the couscous browns slightly. Add the water and salt. Bring to a boil. Reduce the heat to low, cover, and simmer until liquid is absorbed about eight minutes. Remove from heat, spread out on a sheet pan, and cool.
Lightly toast the couscous in the pan before simmering.
3. Bring one quart of water to a boil. Add the carrots and peas. Cook just until the color is set, about one minute. Strain in a colander and rinse with cold water to stop the cooking.
4. Toss the cooled couscous, carrots, peas, green olives, onions, raisins, lemon zest (or preserved lemons), pine nuts, and parsley together with the vinaigrette. Taste, Think, Transform with salt and/or black pepper.
Carrot, Pea, & Green Olive Israeli Couscous Salad
ingredients:
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon fresh ground black pepper
- ½ teaspoon ground coriander
- 2 tablespoons extra virgin olive oil
- 1 ⅓ cups Israeli couscous (about 8 ounces)
- 1 ¾ cups filtered water
- ½ teaspoon sea salt
- 1 medium carrot, small diced
- 1 cup fresh peas
- ½ cup pitted green olives, chopped
- ½ cup spring onions, finely chopped
- ¼ cup dried currants or small raisins
- 1 tablespoon lemon zest or minced preserved lemon rind
- ½ cup pine nuts, toasted in a dry sauté pan
- ¼ cup parsley, chopped
instructions:
How to cook Carrot, Pea, & Green Olive Israeli Couscous Salad
- In a small jar combine all the ingredients and shake well before using.
- Heat the olive oil in a large saucepan over medium-low heat until shimmering. Add the Israeli couscous. Stir until the couscous browns slightly. Add the water and salt. Bring to a boil. Reduce the heat to low, cover, and simmer until liquid is absorbed, about eight minutes. Remove from heat, spread out on a sheet pan, and cool.
- Bring one quart of water to a boil. Add the carrots and peas. Cook just until the color is set, about one minute. Strain in a colander and rinse with cold water to stop the cooking.
- Toss the cooled couscous, carrots, peas, green olives, onions, raisins, lemon zest (or preserved lemons), pine nuts, and parsley together with the vinaigrette. Taste, Think, Transform with salt and/or black pepper.
Calories
427.90Fat (grams)
31.16Sat. Fat (grams)
3.54Carbs (grams)
33.52Fiber (grams)
6.43Net carbs
27.09Sugar (grams)
10.43Protein (grams)
8.26Sodium (milligrams)
723.71Cholesterol (grams)
0.00