Jerusalem or Israeli couscous has become one of our favorite forms of pasta for salads. They are nice sized little balls that combine well with a variety of ingredients.
Serving Size: 4
- 1 can artichoke hearts, drained, halved and quartered
- 1 cup pecans, toasted
- 1 cup large couscous (e.g. ptitim, also known as Israeli couscous or Jerusalem couscous)
- 2 & 1/2 cups water
- 1 vegetable bouillon cube
- 2 cups rucola or argula leaves, trimmed and hoped
- 2 pints cherry tomatoes, halved
- 2 shallots, thinly sliced
- simple herbed vinaigrette
- 2 tablespoons fine olive oil
- 3 tablespoons raspberry vinegar or other fine vinegar
- 1-2 teaspoons mixed Italian herbs
- Bring the water and vegetable bouillon cube to a boil.
- Add the large couscous balls and cook.
- Once the liquid has almost completely evaporated, put a lid on the pot and remove from the heat. Allow the couscous to absorb the rest of the liquid and cool.
- Dry roast the pecans in a frying pan. Be careful to watch that they do not burn. Remove from the pan and set aside.
- Slice the shallots and halve the cherry tomatoes.
- Clean the rucola and chop roughly.
- Slice the artichokes in quarters.
- The cooled couscous may stick together, either separate with a fork, or place in a colander and rise under cool water. Shake dry.
- Place the couscous in a large serving bowl.
- Add the sliced shallots, chopped rucola and halved tomatoes.
- Add the artichoke pieces.
- Mix the herbed vinaigrette.
- Pour over the salad and mix gently.
- Sprinkle the pecans on top and lightly mix a few into the salad as well.
- Enjoy the salad cold or at room temperature.