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Categories:
couscous vegetable broth madames cucumbers tomatoes red scallions parsley mint zaatar Feta cheese dressing olive white wine vinegar garlic additional salt
Viewed: 42 - Published at: 8 years agoIngredients
- 1 1/2 cup Israeli Couscous
- 2 cups vegetable broth
- 1 T olive or canola oil
- 1 can ful madames (Egyptian beans)
- 2 small pickling cucumbers (peeled or unpeeled)
- 3 tomatoes, seeded
- 1 red or yellow pepper
- 1 small bunch scallions
- 4-5 tbs flat parsley, minced
- 2 tbs fresh hyssop or mint, minced
- 1 tbs zaatar
- 4 oz feta cheese, crumbled (opt)
- Dressing
- 6 tbs olive or canola oil
- 2 1/2 tbs white wine vinegar
- 2 cloves garlic, peeled and crushed with salt
- additional salt to taste
Method
- Israeli Couscous
- Heat 1 tbs oil in a saucepan over medium heat. Add couscous and saute till lightly browned (about 5 min.) Heat the vegetable broth till just boiling. Carefully add to the couscous. Cover and simmer 10-15 minutes until the liquid is completely absorbed. Stir with spoon and set aside to cool
- Crush the garlic with the salt and let stand while chopping the vegetables.
- Chop the tomatoes, peppers and cucumber into small (1/2 inch) dice. Thinly slie the green and white parts of the scallions. Mix together the Israeli couscous, ful madames, vegetables, herbs and feta into a large bowl.
- Whisk together the 6 tbs oil, wine vinegar and garlic salt mixture till blended. Add to the salad ingredients. Let cool completely and taste for salt.
