Tag Archives: Israeli couscous

Israeli Couscous and Quinoa Salad with Orange Cumin Vinaigrette

Israeli couscous salad with cumin orange vinaigrette

Do you ever feel a bit like a mad scientist when you cook? Man, I do, especially when concocting a new recipe. I had the tastiest salad yesterday at The Assembly, a new restaurant in Santa Cruz. So me being me, I had to deconstruct it and create my own version that will strike awe in the heart (and mouth) of my carnivore…and also at a baby shower I’m co-hosting. I don’t have a picture of myself creating things in my kitchen, but I’m pretty sure I look and sound like a cross between Gene Wilder in Young Frankenstein and Monty Burns. “Mmm, yessss. Blend cumin and orange – no one will expect such a bewitching combination! Make the miniature Saturns of quinoa orbit the pearls of Israeli couscous. Yeessss. Mix in some golden beets, sweet currants, kale. And kumquats, yes kumquats, to make it come ALIVE!! Mooohahahahah!”

Although when my friends who do not cook see me in full-on chef-it-up kitchen-concoction mode, they stare at me as if I look like this:

preparing for alien onslaught

But I digress. Don’t worry, no lab coat is needed to make this healthy, delicious, elegant salad. It’s actually quite simple to make, and it’s versatile too – it’s perfect as a meal or a side-dish. Trust me – you’ll love this delicious salad. It’s got everything: it’s both savory and sweet, it’s got a bit of crunch, there are earthy flavors and bright citrus highlights, it’s packed with protein, complex carbs, fruits, veggies, everything!

When you make this salad, be sure to serve it by holding the bowl high above your head and shouting “IT’S ALIVE!!”  🙂

Israeli Couscous and Quinoa Salad with Orange Cumin Vinaigrette

From fridge to table: 15-20 minutes*
Serves: 6-8

Salad:

1 cup Israeli couscous (aka Pearl Couscous)
1 cup quinoa
1/2 cup dried currants or chopped dates
10 kumquats, rolled and finely diced*
2 cups finely sliced kale
1 large cooked golden beet, peeled and chopped **

* Cool tip about kumquats: roll them between your fingers to release oil held in the kumquat’s skin. You’ll see that it takes on a shiny sheen. This immediately takes the bitterness out of the skin so you can eat the kumquat whole. Pretty cool, huh?

how to prep a kumquot

Orange-Cumin Vinaigrette:

1/3 cup canola oil
1 tsp ground cumin
1/4 cup sherry vinegar
1 tsp Dijon mustard
1 tbsp orange juice
2 tsp orange zest
1/8 tsp red pepper flakes
salt and pepper to taste

** There are tons of ways to cook beets, so if you’ve got your favorite method, go for it! If not, here’s an easy way: scrub the beets, rinse them off and put them in a casserole dish. Coat with a little oil, cover with foil and bake at 400 for about 30 minutes.

Prepare the Israeli couscous according to package (I boil 1 ¼ cup water with a pinch of salt, add the 1 cup of couscous, cover and simmer for 10 minutes). Meanwhile, cook the quinoa according to package (I combine 2 cups water with 1 cup quinoa, cover, bring to a boil, then simmer until water is absorbed, about 12 minutes). Once the couscous and quinoa are done, fluff them to cool, then combine them in the bowl with the other salad ingredients.

Combine all the vinaigrette ingredients in a lidded jar, shake well, then stir into the salad, to taste. Serve and enjoy!

Israeli couscous salad with orange cumin vinaigrette

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Super Simple Scrumptious Savory Soup

Multi-grain super simple soup
Have you ever heard a friend tell you: “Oh you really like this soup? I just whipped it up using whatever I could find in my fridge, it only took 15 minutes.” And did you force and smile while thinking: “A-hole! I haven’t even found time to shower today.” Well my friends, never fear, for today you will become that a-hole! That’s right, with this simple, hearty and delicious dish, you’ll be that much-envied home chef who can magically create a scrumptious and healthy soup from scratch in no time at all using scraps from your cupboard and fridge. And bonus: it’s a one-pot meal, so clean-up is quick and painless.

Harvest grains

Thanks to the Israeli couscous, orzo, quinoa and chickpeas, this savory soup is quite filling and has a nice backbone to it. The rich flavors of the tomatoes and red pepper really shine, and they do a great job of hiding the zucchini and carrots (which is essential for those of us who want our veggie-averse loved-ones – like my husband – to eat and enjoy this soup). It’s also versatile – if you’re more in the mood for a thick stew, just use less broth.

So get ready to make your taste buds and your body very happy! It’s a perfect meal to make at the end of a busy day. And if you share a bowl with your friends and tell them how quickly you cheffed up this yummy soup using “just a little of this and that I found in my fridge and pantry,” be sure to enjoy watching them force a fake smile to mask the fact that they’re screaming “a-hole!” inside their heads.

Multi grain soup ingredients

Super Simple Savory Multi-Grain Soup

From pantry to table: about 20 minutes
Serves: 4

½ of a large onion, chopped
1 medium red bell pepper, seeded and chopped
4 cloves garlic, chopped
1 chili de arbol, broken (optional – if you want a spicy little kick)
1 cup tomatoes, chopped
½-3/4 cup carrots, chopped
4-6 cups vegetable broth (use for if you want stew, 5-6 if you want a thinner soup)
½ cup “mixed grains” *
1 tsp dried oregano
2 zucchinis, sliced lengthwise then cut into half-moons
salt and pepper to taste
fresh lemon juice, to taste

* For your mixed grains, be sure to choose those that take the same amount of time to cook. For example, I like using Israeli couscous (which is fatter and chewier than regular couscous), quinoa, orzo and chopped chickpeas. Trader Joes has their own blend of this called “Harvest Grains,” which is quite nice.

In a large soup pot over medium-high, sauté the onion in about 1 tbsp of olive oil for 3 minutes. Add the garlic and continue sautéing for 1 minute, then add the red bell pepper and chili de arbol (if using). Continue stirring until the onion is limp and translucent. Add the tomatoes and oregano and cook for 1 minute, then add the vegetable broth and bring to a boil. Once boiling, toss in the carrots and mixed grains and stir well. Cover and simmer for 10 minutes, stirring occasionally. After 10 minutes, stir in the zucchini, cover and cook for another 5 minutes.

Season with salt, pepper and fresh lemon juice. Enjoy!

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