"This salad helped me teach my daughters, when they were little, to eat vegetables," says cook and blogger Michal Levy Al-Halal, a member of the ISRAELI KITCHEN Instagram page.
And this couscous salad is indeed one that children prey on - it is super colorful and spiced with orange juice, which gives the salad a slight acidity and wonderful sweetness.
Watch:
Couscous salad // Photo: Michal Levy Alhalal
Raw ingredients (for six diners):
1 bag of quick and easy couscous to prepare (possible and recommended thick couscous of "food couscous")
1 tablespoon canola oil
2 tomatoes cut into small cubes
10 cherry tomatoes cut into slices
2 cucumbers cut into small cubes
1 yellow pepper cut into small cubes or 4 mini peppers
1 peeled carrot cut into cubes or thin sticks
2 tablespoons freshly chopped mint
1/2 cup small light raisins
1/4 cup almond sticks (if desired)
6 tablespoons olive oil
One large or 2 small orange juice
Salt
Couscous salad,
Preparation:
Transfer the couscous to a bowl with canola oil and a little salt, cover almost completely with boiling water.
Leave for 5 minutes.
Stir and refrigerate in a covered container, at least 10 minutes.
Mix couscous with vegetables, mint, raisins, olive oil, lemon and balsamic vinegar.
Season with salt.
Sprinkle over almonds.
Transfer to a serving bowl and serve fresh that day.
Michal Levy Al-Halal is a chef and confectioner by education, a food and culinary blogger.
She studied cooking in the US and France and has owned a large catering business for about 20 years. Her blog "Michi" is her personal voice and her experience in the kitchen, enter it here.
To the Israeli Kitchen Recipes page on Instagram - click here.