Thursday, August 19, 2010

Israeli Couscous Salad With Grilled Veggies and Garbanzo Beans

A while back, I made Israeli couscous salad with shrimp. I loved it so much that I wanted to play around with the ingredients. Israeli couscous salad with cucumber, tomatoes and goat cheese came next. Here is my third adaptation of Israeli couscous salad. Tonight's version was based on what I had on hand.

We had it as our main course for dinner. The beans and cheese gave the dish the protein and richness it needed to be satisfying on its own. You could easily serve it as a side as well. Oooh, with some grilled meats or fish!

Israeli Couscous Salad With Grilled Veggies and Garbanzo Beans
  • 8 oz (1/2 lb) of Israeli couscous or orzo, cooked according to package directions and allowed to cool for about ten minutes
  • juice of 1 large lemon
  • 3 tbsp olive oil
  • package of Trader Joe's frozen grilled eggplant and zucchini (or 2 cups of grilled veggies of your choice); defrosted, drained and cut into 1 inch pieces; warm up in the microwave slightly if the veggies are still cold
  • 15 oz can of garbanzo beans/chick peas (or any other bean of your liking), rinsed and drained
  • 2 tbsp fresh basil and/or oregano leaves, chopped
  • 1/2 cup of shredded Parmesan cheese
  • kosher salt and freshly ground pepper 
In a large bowl, whisk the olive oil, 1/2 teaspoon of salt, 1/4 teaspoon pepper and half the amount of lemon juice together. Add the couscous, grilled veggies, beans and basil/oregano, fold together gently until just combined, don't over-mix. Taste it and add as much more of the lemon juice as you desire. And season to taste with more salt and pepper if needed. Sprinkle the Parmesan on top.