Alma’s Israeli Cous Cous Recipe

P1070164.jpgDon’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.