Toasted Israeli Couscous with 18 Year Aged Balsamic, Sun-Dried Tomatoes & Goat Cheese
By Marlene Sorosky Gray
Balsamic is poured over toasted couscous immediately after cooking, so that it absorbs its sweet pungent flavor. This would also be good with blue cheese or feta instead of goat cheese and toasted almonds in for the pine nuts.
1 Tablespoon + 3 Tablespoons The Spice Way House Blend Olive Oil, divided
2 cups Israeli couscous (about 9 oz.)
4 Tablespoons The Spice Way 18 Year Aged Balsamic Vinegar (available in-store only)
1 cup (4 oz.) goat cheese, coarsely crumbled
1/2 cup The Spice Way Sundried Tomatoes (available in-store only), sliced or coarsely chopped
2 cups tightly packed baby arugula, very coarsely chopped
1/3 cup finely chopped red onion
1/2 tsp. + 1 tsp. kosher salt, divided
Freshly ground black pepper
1/2 cup chopped fresh basil leaves
1/4 cup pine nuts, toasted at 350° until golden, about 8 minutes
Heat 1 Tablespoon oil in a medium saucepan over medium high heat until hot. Stir in couscous and cook, stirring frequently until most of the grains are golden brown, 4 to 5 minutes. Add 2 cups water and bring to a boil. Reduce heat to medium low, cover and simmer stirring occasionally, until water is absorbed and grains are al dente, 7 to 9 minutes.
Transfer couscous to a large bowl. Add balsamic vinegar and stir well. Add cheese, tomatoes, arugula, onion, remaining 3 tablespoons oil, salt and pepper, to taste. Toss well. Refrigerate until serving.
MAKE AHEAD: Salad may be refrigerated overnight.
Before serving, stir in basil and pine nuts.
From Marlene Sorosky Gray:
Website: cookingwclass.com (Please sign up on my website to receive my blog and email me any time you have a question.)