If the classic macaroni salad had a bougie relative, it would be this "Kiss Kiss Couscous" salad. Israeli couscous is pretty much the same thing as a macaroni noodle but shaped like a teeny tiny ball. When paired with sweet and crunchy sugar snap peas, green peas and radish, then mixed with an assortment of fresh herbs, then coated with a simple yet vibrant vinaigrette and finished with avocado, hemp seeds, and lemon wedges, it’s an elevated and fancy-ass version. You can’t help but raise a pinkie when eating. Fresh couscous bowl for the win!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main, Salad, Side Dish
Cuisine: Middle Eastern
Servings: 4
Calories: 1340kcal
Author: Cara Cifelli
Ingredients
Couscous
2tablespoonsolive oilor avocado oil
3cupsdried Israeli Couscous
4½cupswarm waterabout 110° F
Simple Vinaigrette
⅓cupred wine vinegar
3clovesgarlicminced
3tablespoonspure maple syrup
1cupolive oil
saltto taste
black pepperto taste
Salad
10ouncessugar snap peas
2cupsfrozen sweet peas
1cupradishthinly sliced
1½cupfresh herbstightly packed and finely chopped (I recommend a mix of at least two of the following, but up to all four: cilantro, mint, dill or parsley )
½cup red onionfinely diced
2green onionschopped
1tablespoongarlic powder
8cupsbaby spinach leaves
2avocadoscubed
saltto taste
black pepperto taste
Garnishes
lemon wedgesoptional
hemp seedsoptional
Instructions
Make the couscous: In a medium-sized saucepan, heat the avocado oil over medium heat. Once hot, add the couscous and stir for 30 seconds. Then, add the warm water and salt and bring to a boil. Cover, lower the heat to medium and cook until all the water is absorbed about 12 minutes. Drain and rinse with cool water, then set aside.
Meanwhile, make the vinaigrette: In a small bowl, combine the vinegar, garlic and maple syrup, then slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. Set aside.
In a medium-sized bowl, create an ice bath with ice cubes and cold water and set aside. Bring a medium-sized pot of water to a boil. Add the snap peas to the boiling water and boil for 3 minutes, then transfer to the ice bath to stop the cooking.
Defrost the sweet peas according to their package directions.
In a large bowl, combine the radish, fresh herbs, red onion, green onions, garlic powder, sweet peas, sugar snap peas, and cooked couscous. Add three-quarters of the dressing and mix well.
To serve, divide the spinach equally among 4 serving bowls and drizzle each with some of the remaining dressing. Add a layer of the couscous mixture. Divide the avocado among the bowls, season with salt and pepper to taste, garnish with lemon wedges and hemp seeds and serve.
Notes
If making ahead of time, mix everything together as directed, except the avocado, which should be added just before serving, and store in an airtight container in the fridge for up to a week. For additional crunch, add some dry toasted slivered almonds.