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Thursday, July 9, 2015

Israeli Couscous with Mint and Lemon

They should just call this recipe "heaven in a bowl."  It's addictively good.  I have made it twice in the last three weeks since I discovered it, and that is a lot for me.  I wanted so badly to blog this the first time, but I brought it somewhere and I refuse to take food pictures at a party that is not my own (at this point anyway.)

So let's talk about how summery and delicious this pasta salad is with all the mint and's kinda ridiculous.  The combination of mint and lemon and olive oil and almonds and raisins and's all awesome.  It's a sweet, salty, sour, crunchy plate of heaven.  It has everything and it makes me keep wanting more.  Going to a barbecue this weekend?  Bring this.

Israeli Couscous with Mint and Lemon
adapted from Martha Stewart

1-1/2 cups Israeli (or pearl) couscous
1/4 cup olive oil plus a little more for coating the couscous
the zest and juice of 2 lemons
1 tsp salt
4 scallions, thinly sliced on the diagonal
1/4 cup of slivered almonds, toasted
1/3 cup golden raisins
1/4 cup fresh mint, chopped

Cook the couscous according to the package directions and drain.  Coat with a little bit of olive oil to keep from sticking and spread the couscous in a single layer onto a parchment lined baking sheet.  Place in the refrigerator and allow to cool for at least 10 minutes.  Meanwhile, mix together the olive oil, lemon juice, zest and salt.  Once the couscous has finished cooling, remove to a bowl.  Add the olive oil/lemon mixture and all of the remaining ingredients and combine.  Enjoy immediately as well as for the next several days if you store it covered in the fridge.


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