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

Posted on June 17, 2015 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

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.