“honey, i think we need to go on a diet” dinner: israeli couscous, arugula, roasted red pepper, capers, anchovies, sun-dried tomato, lemon.
Update: A version of this recipe is featured on GradSpot.com! Check it out here.
- Boil just under 2 cups of vegetable stock and/or water. Add a bay leaf, a clove of garlic, some herbs (I used thyme), and a few strips of lemon zest, and then stir in 1.5 cups of Israeli couscous. Bring to a boil, then turn the heat down to a simmer and cook for about 10 minutes or until tender, stirring occasionally. Pour the couscous out onto a plate to cool, and remove the stuff you don’t want in your salad (garlic, bay leaf, etc.). Drizzle the pasta with a little olive oil to keep it from sticking and stir.
- While the couscous is cooking, reconstitute some sun-dried tomatoes in a bit of boiling water. Once they are tender, mince them.
- Once the couscous has cooled some, put it in a mixing bowl and add the following: roasted red pepper, cut into strips and marinated in a little balsamic vinegar; minced anchovies; rinsed capers; minced lemon zest; and the minced reconstituted sun-dried tomatoes. Season, stir, and let the ingredients mingle at room temperature for up to two hours.
- Just before you want to eat, toss some baby arugula with live oil, lemon juice, salt, and pepper. Toss the arugula with the other ingredients and serve.
- Want some more protein? It’s really good with some olive-oil-packed tuna mixed in!
