Israeli Couscous Salad: Rice-A-Roni for the gourmand

I absolutely adore shopping for food.  It is one of, if not the very top, favorite of my pastimes; I even find myself sneaking away for little jaunts to the local market just to check out what's good and fresh.  Farmer's markets are next to dangerous for a gal like me, as the overload of fresh produce and seasonal availability makes over spending a last minute thought.  I guess you could say that grocery shopping is my answer to retail therapy.

A common brand of Israeli Couscous, although you bargain shoppers out there should know by the price tag where I found this little jewel

Large grain Israeli couscous used in today's dish

In this "episode" of Feng Shui Gourmet, I'm using an ingredient that many people have never ventured, or even thought to include in their menus: Israeli couscous.  Couscous (pearl and the finer grain variety) are all about texture.  Each variety is exceedingly simple to prepare, but yields large flavorsome quantities fit for any meal or gathering.  Try adding raw grains to your next soup, or cooked as a means to bulk up a pasta or leafy salad.  Be sure to season and flavor amply during the cooking phase as, like most starches, couscous is very bland on its own and loves the company of good taste.

Some great qualities, besides the flavors and fantastic mouth-feel of this dish, is that it is equally lovely to look at and a joy to prepare.  Do not be fooled by the long grocery list; this can be made with almost anything you've got in your fridge.  You just have to have a bag of couscous, a couple different vegetables (anything with an enthusiastic crunch), and your choice of protein (tofu and couscous might be on my next-to-try list...) to be on the road to unboring salad shangri-la.  What a tasty way to clean out the fridge!

Ingredients for Israeli Couscous Salad... :

1 8.8 oz packet Israeli (pearl) coucous
2 tbsp oil (olive oil preferred)
1/2 small onion (approximately 1/3 lb total), finely diced
1/2 tsp chopped fresh garlic
1/2 tsp freshly ground black pepper
1/2 tsp sea or Kosher salt (1/4 if using table salt)
1 3/4 c boiled chicken broth
OR
1 3/4 c boiled water
2 tsp chicken bouillion
2 c Asian broccoli salad (recipe below)
15-20 shrimp, shelled, deveined, seasoned with lemon pepper and grilled 1-2 minutes per side (or until pink through)
4 rashers of bacon, crisped and sliced into lardons (1/2 inch width-wise ribbons)
1/2 large lemon (approximately 1/5 lb total weight)
Zest of the 1/2 lemon


... And for Asian Broccoli Salad (not pictured):
2 heads broccoli, washed, dried, florets trimmed from stems
2 stalks celery (about 15 inches long each), diced
OR
1 small bag of broccoli salad mix (largely contains broccoli, carrots, and a bit of purple cabbage).
1/4 large yellow onion (about 1 lb total weight), finely diced
1/2 c fresh snap peas, sliced on the bias 1/3 inch wide
1/2 c bottled Asian dressing (I recommend Kraft Sesame Dressing)
2 tbsp mayonnaise

Garnish: 

Fresh cilantro, either a couple sprigs or about 1/4 c, roughly chopped

1/4 c sliced or slivered almonds, toasted

Shaved lemon zest, finely slivered

*can be used as garnish or chopped up in chunks and mixed into salad

Cover your work surface with a clean kitchen/tea towel (trust me, this will save you about 15 minutes of clean up time after all is said and done).  On a large cutting board, chop broccoli florets into bite-sized pieces.  Using either a sharp chef's knife or a mandolin fitted with the smaller toothed blade, cut broccoli stems into matchsticks on the bias.  Alternately, if using bagged broccoli salad mix, gently combine with the rest of the ingredients until a slaw-consistency is reached.  Refrigerate for at least 1 hour before serving.  Keeps for up to 2 days in refrigerator.

Untoasted couscous

Directions for Israeli Couscous Salad

1.  Heat high sided frying pan over medium heat.  Add 2 tbsp oil, turn to coat and add couscous, shuffling pan occasionally for even toasting.  Allow to toast until most grains are toasted, about 5 minutes total (watch very closely).

2.  Add diced onion and garlic, stir to combine.  Boost heat to high and add chicken stock OR water with bouillon (should bubble up around edges without boiling over).  Stir to combine, cover tightly with lid and lower heat.  Cook six minutes, stirring at 3 minute mark.

Nicely tanned.

Addition of onions, garlic and pepper.

Sizzling hotness after addition of broth/water 

3.  Remove lid after 6 minutes are up, stir quickly to ensure bottom cooks evenly, replace lid and remove from heat.  Continue to cook for an additional 5 minutes or until couscous is al dente.

4.  Scoop cooked couscous into a large work bowl and gently stir to combine with two cups of broccoli salad, bacon, shrimp (if not using as garnish) and lemon zest.

... Et, voila!  Israeli Couscous Salad in all its textural glory!

Serving suggestions:
Place about 1 cup of couscous salad into a rimmed plate, top with whole grilled shrimp and a generous sprinkle each of cilantro and toasted almonds.  Garnish with slivered lemon peel.

Or

Place entire salad into an attractive dish with shrimp fanned out over the center.  Sprinkle generously with cilantro and toasted almonds.  Garnish with slivered lemon peel.  For either application, serve with a plate of quartered fresh lemons on a plate of its own, allowing each person to season to taste.

This salad can be eaten at any temperature, even the day after straight out of the refrigerator as a side dish, snack or even a hearty meal.  If storing in fridge for later use, reserve garnishes for just before serving.