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This weekend was a little bit of a crazy time food wise for me. Friday I had dinner with my family, Saturday I was hanging out with friends all day, and Sunday I had a brunch in the morning, baked some cookies and hung out with another friend later on. I feel as though all I did was eat tortilla chips, salsa, and cookies, which is basically true. So I was really craving something decent to eat that did not involve tortilla chips in any way. I also have been really wanting to make something with Israeli or pearl couscous for practically the entire summer, but I had never got around to it. Until now!
Now I love couscous but the little beaded pieces have become pretty annoying lately, especially prior to cooking. Have you ever dealt cleaning up those little pellets when they are dry and have spilled everywhere? Not fun in the slightest. I highly do not recommend. But on the other hand, they are the perfect addition to so many different recipes because the flavor is not overtly strong and instead has more subtle undertones that compliment almost every other flavoring you could possibly combined these with. For this recipe, I did try a fairly strong flavored vinaigrette because the amount of vegetables that were being used helped to combat this extreme taste and make it much more subtle and less in your face.
A great part about this recipe is that it is incredibly easy to make your own and to fit the vegetables that are currently in season or available in your area. At the moment, sweet corn is everywhere and basically at its peak of freshness so I have been cooking with it at every moment possible. I actually made this with leftover corn from the dinner the night before which was an absolute perfect way to reuse food in a delicious way so nothing went to waste. However, if corn is not in season or available in your area, you can easily substitute it for many other vegetables, it is all up to you and your taste buds.
- 2 cups water
- 1 cup uncooked Israeli or Pearl couscous
- 1 cup zucchini, finely diced
- 1 cup yellow zucchini, finely diced,
- 1 cup Roma tomatoes, finely chopped
- 1 cup spinach, finely chopped
- ½ cup green peppers, finely chopped
- ½ cup yellow peppers, finely chopped
- ½ cup orange pepper, finely chopped
- ½ cup red pepper, finely chopped
- ½ cup sweet corn
- 2 tablespoons olive oil
- Zest and Juice of 1 lime + 1 teaspoon Lime juice
- 3 Tablespoons spring onion greens
- 1-2 teaspoons sugar
- 1/4 teaspoon salt
- freshly ground pepper to taste
- Optional: Hemp hearts
- Bring water to a boil in a small to medium pot before add in the couscous and allow to cook for 9-10 minutes or until the pearls have puffed up.
- While cooking, dice and chop all of your vegetables and then mix together in a large bowl, before setting aside for later. In a small bowl, combine olive oil, lime zest, lime juice, green onions, sugar, salt, and pepper to make the dressing and stir until there is no separation between the ingredients.
- Once finished, remove couscous from heat and fluff up the pieces with a fork until they do not stick together. Place the couscous in a medium to large bowl and allow to cool in the refrigerator for a 5-10 minutes.
- Once cooled, pour the dressing over the couscous and mix thoroughly until the couscous is coated and then add in all of the vegetables before mixing again.
- Allow to refrigerate for 1-2 hours before serving.