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From Cook's Illustrated | July/August 2015
WHY THIS RECIPE WORKS:
To make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenly cooked results than boiling the couscous. To turn the couscous into a salad, we dress it with a bold vinaigrette of equal parts acid and oil. Finally, we mix in plenty of fresh vegetables, cheese, nuts, and herbs.
SERVES 6
Our favorite goat cheese is Laura Chenel’s Chèvre Fresh Chèvre Log.
INGREDIENTS
- 1/4 cup extra-virgin olive oil
- 2 cups Israeli couscous
- 2 1/2 cups water
- Salt and pepper
- 3 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/4 teaspoon sugar
- 2 ounces (2 cups) watercress, torn into bite-sized pieces
- 6 scallions, sliced thin
- 6 radishes, trimmed and sliced thin, then sliced into matchsticks
- 1 1/2 cups parsley, coarsely chopped
- 1/2 cup walnuts, toasted and roughly chopped
- 4 ounces goat cheese, crumbled (1 cup)
INSTRUCTIONS
- Heat 1 tablespoon oil and couscous in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and 1/2 teaspoon salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Transfer couscous to rimmed baking sheet and let cool completely, about 15 minutes.
- Whisk vinegar, mustard, paprika, sugar, 1/8 teaspoon salt, and remaining 3 tablespoons oil together in large bowl. Add couscous, watercress, scallions, radishes, parsley, and 6 tablespoons walnuts and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with goat cheese and remaining 2 tablespoons walnuts and serve.