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