recipe
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Brooklyn
Lemony Israeli Couscous Salad with Leeks & Peas
Micole Rondinone
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$1.00
I’ve never liked pasta salad. This delightful Israeli Couscous salad on the other hand, is MY kind of pasta salad. The texture of Israeli Couscous is positively delightful and carries the creamy, zesty and savory flavors of this dish in every bite: umami leeks, fried until golden brown. Bright green peas with a subtle sweetness that tastes like what spring feels like. Tangy sour cream and capers. Lemon zest and fresh olive oil finish it off with bold, brightness.
You Need
Serves 2-4
0:30
How To
- Remove dark leek tops and cut leeks in half lengthwise. Clean thoroughly with cold water, especially in-between layers to remove dirt. Thinly cut leeks into half moons and set aside.
- Set a large pot to boil with 2-3 quarts of water and 2 tsps kosher salt. Blanch 1 cup of peas: add them to the boiling water and boil for approximately 1 minute. Use a slotted spoon to transfer peas to an ice bath. Then strain after a minute and set aside in a large bowl. Do not strain water from the pot.
- Once all peas are removed, add 1 cup of dried couscous to the boiling water. Cook for 10 minutes, or until couscous is soft and pillowy. Then strain.
- Place a small pan over medium-high heat with olive oil. Add thinly sliced leeks, and cook until frizzled, brown and a little crispy.
- To the large bowl with the peas, add olive oil, cooked couscous, a nice big pinch of kosher salt, leeks with any olive oil from the bottom of the pan, 1-2 tsps capers without any juice, juice of 1/2 - 1 whole lemon, zest of 1/2 - 1 whole lemon and 1.5 Tbsps of sour cream. Mix thoroughly and taste, adding more capers, lemon juice/zest or sour cream as desired.
- Serve topped with a small dollop of sour cream, a drizzle of olive oil, a bit more lemon zest and a sprinkle of red pepper flakes or Aleppo pepper. Enjoy immediately when warm, or bring to room temperature from the fridge.