Fruity Toasted Israeli Couscous – {Five Ingredient Friday}

Fruity Toasted Israeli Couscous

Lemon-infused olive oil kicks off the fruity elements in this Fruity Toasted Israeli Couscous; paired with figs and pistachios, this couscous dish has a distinct Mediterranean twist. It’s a simple recipe that will liven up any meal; it is great as a stand-alone salad or as a side dish and can easily be converted into an entrée. 

First let me say if you don’t have lemon-infused olive oil, it is simple to make and I have a method for you below. The lemon in the olive oil permeates the couscous as it is toasted and really adds a tremendous amount of flavour. So, it’s worth trying to find some, or to make your own.

The dried figs are a fantastic way to add calcium and dietary fiber to the salad, not to mention the delicious taste. Roasted pistachios enhance the nuttiness of the flavour of the toasted couscous; while the lemon zest punches up the fresh, fruity elements of the dish.

This can easily be turned into a full meal by adding some chicken (or your favourite meat), so it is incredibly versatile. If you’re not a fig fan, use any dried fruit you like.

Since it is a Five Ingredient Friday recipe, here are your five ingredients:

• Israeli (or pearl) Couscous
• Pistachio Nuts
• Dried Figs
• Scallions (green onions)
• Lemon Zest

Since oil, salt and pepper, and water don’t count in ingredient counts for Five Ingredient Friday, I made it on the dot this week!

I can’t tell you how different and wonderfully delicious this couscous is! Now, as I have said before, Mr. Saucy claims to not like couscous, so for his consumption, this is Fruity Toasted Round Pasta Salad. *wink*

Try it!

P~

Fruity Toasted Israeli Couscous - {Five Ingredient Friday}

 

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Lemon-infused olive oil kicks off the fruity elements in this Fruity Toasted Israeli Couscous; paired with figs and pistachios, this couscous dish has a distinct Mediterranean twist. It's a simple recipe that will liven up any meal; it is great as a stand-alone salad or as a side dish. It can easily be transformed into a full meal with the addition of some cooked chicken.

Author: The Saucy Southerner

Recipe type: Side Dish, Salad

Ingredients

• 2 tablespoons lemon-infused olive oil
• 1 cup Israeli couscous
• ⅓ cup roasted, shelled pistachios
• 1 cup plus 3 tablespoons water
• salt and ground black pepper, to taste
• 1 tablespoon lemon zest
• 6 dried figs (I used Calimyrna), stemmed removed, diced (this is a scant cup)
• 3 scallions (green onions), diced

Instructions

1. In a medium-sized saucepan, over medium heat, heat the olive oil.
2. Add the couscous and the pistachios to the oil and cook for about 10 minutes, or until the couscous is light golden brown in colour.
3. Add the water, half the lemon zest, salt and pepper and bring to a boil.
4. Reduce heat and cover, continuing to cook for about 10 minutes, or until the water is absorbed.
5. Remove the lid and stir in the figs, scallions and the remaining lemon zest.
6. Serve warm.

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3.2.2028

Lemon-Infused Olive Oil

 

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Infusing olive oil is a simple thing that will really enhance the flavour of anything you are cooking. This same method can be used with any citrus peel, crushed garlic or herbs.

Author: The Saucy Southerner

Recipe type: Condiment

Ingredients

• 1 large lemon
• 1 cup olive oil

Instructions

1. Scrub lemon clean and dry thoroughly.
2. Using a very sharp knife or peeler, remove the zest (just the yellow outer peel- avoiding the bitter white pith immediately below).
3. Put lemon zest and olive oil in a small sauce pan and warm over medium heat. Do not allow the oil to simmer. Keep the oil just below a simmer for about 10 minutes.
4. Remove oil from heat and allow to cool and further infuse the lemon (about 2 hours)
5. Remove the lemon zest from the oil and pour the oil into a glass jar.
6. Cover and store in a cool, dark place.

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3.2.2028