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Alma's Israeli Cous Cous Recipe

Don't be afraid to try Israeli Cous cous! It is just as easy as pasta and has a bit of a nutty flavor. It is great for summer salads!

Israeli cous cous salad:

3 cups dry Israeli cous cous
1/2 cup dried currants (aka Zante currants)
1 lb asparagus, cut into one inch pieces
3 peeled, chopped carrots

Dressing:
1/2 tsp salt
1 tsp black pepper
1/2 cup olive oil
3 TBS Red Wine Vinegar
1 TBS agave syrup
1 TBS Dijon mustard

In a medium sized bowl,whisk all the above dressing ingredients together

In a large pot with a lot of water, boil the couscous until tender, about 10 minutes or so.
About a minute before you empty the couscous to drain, add in the prepared asparagus and then drain all together. Let cool.
Add in the dried currants, chopped carrots and combine.
Add in the dressing and coat to combine . Serve immediately.

For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Posted in: Take Back the Kitchen on 06/09/2011