Israeli Couscous Salad

Long time no see! (Apologies for that). I am most definitely still cooking away but have been mostly making the same things so figured I’d wait until I could bring something fresh to the table. Alas, my Sunday lunch!

I’ve eaten Israeli Couscous numerous times and have absolutely loved it! I stumbled across it in a supermarket today and thought “Yep, there’s a lunch idea!” So, since Sydney’s weather is doing its usual four seasons in one week thing and today happened to be a cold, dreary day filled with rain, figured a warm lunch with roast vegetables would be perfect! I also thought it would be an amazing accompaniment to have a layer of hummus at the bottom to mix in with all the goodness that’s already happening! Completely optional but highly recommend!

This dish can be made in about 20 minutes, stored in the fridge for later consumption and for future work lunches (YES!). So here it is:

Israeli Couscous Salad (serves two or one very hungry person – no judgement here)

What you’re going to need

1/2 cup Israeli Couscous

50 g grams shredded chicken breast (I used leftover BBQ chicken for this)

50 grams pumpkin, skin removed and cut into 2 cm cubes

5 cherry tomatoes, halved

handful rocket

20 grams feta cheese

half handful parsley, finely chopped

1 tablespoon olive oil

salt, to season

Optional: heaped wooden spoonful hummus (preferably homemade – click the link here for my recipe:  Hummus)

Method

  1. Preheat oven to 200 degrees Celcius.
  2. Place pumpkin on a lined baking tray with the olive oil and salt. Bake until soft.
  3. Cook couscous according to packet instructions.
  4. When the pumpkin and couscous have about five minutes to go, throw the cherry tomatoes onto the same baking tray with the pumpkin and mix in with the oil and salt.
  5. Once the vegetables and couscous are cooked, you are ready for assembly. On a plate, spread the hummus in an even, thick layer.
  6. Then, in a separate bowl (or in the saucepan you used for the couscous), mix the couscous, chicken, pumpkin, tomatoes, rocket and parsley until well combined.
  7. Place bowl mixture on top of the hummus then serve with crumbled feta cheese and some additional parsley if you’re feeling it!

Israeli Couscous Salad

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