My friend and coworker Erin asked me to share the recipe for this salad I posted on FB last week. So here it is!
Makes 3-4 generous servings.
1C toasted Israeli couscous
1T olive oil
2C hot water
2-3T minced preserved lemon rind (or 2t fresh lemon zest)
1/4C chopped parsley
1 scallion, thinly sliced
1 large or 2 smaller carrots, grated
1/2 a small or 1/4 of a large red cabbage, very thinly sliced
red wine vinegar
1/2C toasted slivered almonds
dried cranberries (optional)
Toast the almonds in a dry pan, and set aside.
Heat the 1T olive oil in a pot, and stir in the couscous for 3-5 minutes. Add the hot water and bring to a boil. Lower the heat and simmer covered for 10 minutes, or until the liquid is absorbed. (Turn off the heat when the couscous has absorbed all the liquid but still looks like it's covered in paste. This starch will absorb into the couscous as it cools.)
Transfer the couscous to a bowl and stir in the preserved lemon (or zest). Spread out the couscous in the bowl to help it cool while you prep the rest of the ingredients.
When the couscous has cooled to near room temperature, add the rest of the ingredients. Dress it with a few dashes of the vinegars, season with S&P to taste, and drizzle with olive oil.
Reserve the almonds and cranberries as a garnish just before serving.
Like most pasta salads, this will keep well in the fridge for a few days, and can be prepared a day ahead. Make it on a Sunday, and you'll have lunches for Monday and Tuesday.
For some reason the bulk Israeli couscous from Whole Foods works better for this recipe's couscous/water ratio. If using the boxed one from Trader Joe's, follow the directions on the box.
Store bulk blanched almonds in the freezer to keep them fresh.