You often find giant Israeli couscous in shop-bought salads, but it was only this week that I noticed a pack in the supermarket locally. After using it in several ways our verdict is that smaller grain fluffy couscous wins hands down any day, but this giant couscous does make a tasty and substantial salad.
The interesting thing with this style of couscous is the cooking method: almost a risotto style of cooking with the grains being fried in minimal oil before the liquid being slowly stirred in. This makes the salad as fat-free as possible when dressed with a little balsamic glaze (reduced balsamic) and no further oil. As it originates from Israel, I thought I’d visit a land not far away geographically speaking and make it a Greek-style salad perked up with cucumber, tomatoes, spring onions, olives and parsley. If you eat cheese, then some feta would be quite appropriate.
Greek Style Giant Couscous Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- 100g giant couscous
- 1 tbsp olive oil
- 200ml water
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- 2 tbsp reduced balsamic glaze (or reduce 2tbsp balsamic vinegar by half)
- 1/4 cucumber. cubed
- large handful cherry tomatoes, halved
- large handful black olives
- 3 spring onions, sliced
- 1 tbsp parsley, finely chopped
- salt and pepper, to taste.
– Fry the dry couscous in the oil for a few minutes
– Pour in the water, wine vinegar and smoked paprika. Simmer, stirring all the time, until the water is absorbed and the couscous cooked (10-15 minutes). Add more water if necessary.
– Once cooked, place in a bowl and leave to cool.
– Add the vegetables and balsamic glaze. Toss and serve.