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ISRAELI COUSCOUS WITH EDAMAME & CORN

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Description

I love the kind of salad that is jam packed with so many fresh flavors that your taste buds are all over the place trying to take in all the yumminess. This is one of those salads.

It’s served on a bed of Israeli Cous Cous, so it’s hearty and perfect if you need a vegetarian option. The combination or fresh and canned corn along with the Edamame add a nice chew to the salad and the sweet cherry tomatoes, crunchy cukes and tons of fresh dill, cilantro and spring onions wake it up and work brilliantly together.

Lemon, Tahina and Good Italian olive oil create a citrusy and creamy dressing that will blow your mind.

Run don’t walk to grab the ingredients for this salad. You can also add some crumbled feta cheese to the salad or top with your favorite protein. I know your family and guests will love this. Enjoy

xxx Chef MM

ISRAELI COUSCOUS WITH EDAMAME & CORN






US (Imperial)


Print Ingredients

FOR THE SALAD
4 cups of Israeli Couscous
4 cups of boiling water with 2 TBS of stock powder
2 cups of cooked and shelled edamame
4 ears raw yellow corn –kernels removed
15 oz can - yellow corn kernels drained
8 Persian cucumbers cut into chunks
4 cups of cherry tomatoes
½ cup of green spring onions – sliced
1 cup of fresh cilantro - coarsely chopped
1 cup of fresh dill – chopped

FOR THE DRESSING
1 cup good quality Olive oil
¼ cup apple cider vinegar
2 TBS Tahini Paste
2 lemons – juice and zest
1 TBS Dijon mustards
Kosher salt and black pepper to taste



Instructions

In a large heavy pan toast the couscous in a little olive oil for 1-2 minutes. Add the 4 cups of boiling water and 2 TBS of stock
powder. Mix to combine and simmer on low heat for 6-7 minutes. Turn off the heat and allow to cool with the lid on for another 6-7 minutes.

In a large bowl combine the edamame, raw corn kernels, yellow canned corn, cucumbers, cherry tomatoes, spring onions, chopped cilantro and chopped dill.

Puree all the ingredients for the dressing in a blender and pour over the veggies. Add the cooked couscous and adjust seasoning to taste.

Served at room temperature.

CHEF’S TIP
If you make the salad ahead of time you can halve some of the tomatoes just before serving to stop the salad going soggy

SERVES 10





EU (Metric)


Print Ingredients

FOR THE SALAD
4 cups of Israeli Couscous
4 cups of boiling water with 2 TBS of stock powder
2 cups of cooked and shelled edamame
4 ears raw corn– kernels removed
430g can - yellow corn kernels drained
8 Persian cucumbers cut into chunks
4 cups of cherry tomatoes
½ cup of green spring onions – sliced
1 cup of fresh cilantro - coarsely chopped
1 cup of fresh dill – chopped

FOR THE DRESSING
1 cup good quality Olive oil
¼ cup apple cider vinegar
2 TBS Tahini Paste
2 lemons – juice and zest
1 TBS Dijon mustards
Kosher salt and black pepper to taste



Instructions

In a large heavy pan toast the couscous in a little olive oil for 1-2 minutes. Add the 4 cups of boiling water and 2 TBS of stock powder. Mix to combine and simmer on low heat for 6-7 minutes. Turn off the heat and allow to cool with the lid on for another 6-7 minutes.

In a large bowl combine the edamame, raw corn kernels,
yellow canned corn, cucumbers, cherry tomatoes, spring onions, chopped cilantro and chopped dill.

Puree all the ingredients for the dressing in a blender and pour over the veggies. Add the cooked couscous and adjust seasoning to taste.

Served at room temperature.

CHEF’S TIP
If you make the salad ahead of time you can halve some of the tomatoes just before serving to stop the salad going soggy.

SERVES 10




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