Technicolor Salad – Israeli Couscous, Cabbage, and some Crunch!

Posted on 2015-06-17 By

You may have noticed that things have been very sugary in the Lindsay Cooks kitchen of late.  Between the little pieces of Peppermint Caramels I nabbed here and there to the Espresso-Chocolate cookies, I have been in need of a something healthy and filling.

Similarly to the Kale, Mushroom, and Radicchio salad and the Butternut Squash Soup, this salad came together from what I had in my pantry and a little inspiration from a salad fromBklyn Larder.

They make an Israeli couscous salad that is flecked with parlsey, sherry-soaked golden raisins, and chopped almonds.  I loved the surprising crunch of the almonds hidden inside the fluffy grains.

Although I wouldn’t say no to a bowl of their version, I like that mine is an entire meal in a bowl.  The cabbage gives it heft, and the pumpkin seeds and nuts give a boost of protein.

Technicolor Salad

Technicolor Salad

Make your own! (Serves 2)

Bring 1 1/4 cups of water to boil in a small saucepan.  When the water is boiling, add 1 cup ofIsraeli couscous and reduce to a simmer.  Cover and cook for 8 minutes, or until tender.  Remove from heat, keep covered and set aside.

Heat a medium sauté pan over medium high heat.  Add 2 tablespoons canola oil and heat until it shimmers.  Add 2 cups chopped cabbage, (about 1/2 of a large cabbage head,) and cook until tender but still has some crunch.  Combine the cabbage with the couscous, 2 tablespoonsdried cranberries, 2 tablespoons pumpkin seeds, and 2 tablespoons roughly choppedalmonds.  Drizzle with high quality extra virgin olive oil and season with salt and freshly ground pepper.

Salads