Israeli Couscous Salad Bowl with Orange Basil Yoghourt
Israeli Couscous Salad Bowl with Orange Basil Yoghourt

At a glance
Preparation time 30 mins
Cooking time 30 mins
Serves 4

1 tablespoon olive oil
1 1/2 cups (270g) Israeli couscous
3 cups (750ml) vegetable stock or water
400g can chickpeas, rinsed, drained
1 medium fennel bulb, trimmed and thinly sliced
1 medium (150g) carrot, coarsely grated or pickled carrot (see recipe* below)
1/2 cup edamame
50g mixed salad leaves (eg. beet, rocket, spinach)
3 green onions, finely sliced
1/3 cup combined chopped flat-leaf parsley and mint leaves
1/4 cup seed mix (eg. pepitas, sunflower)
2 tablespoons currants
1 tablespoon lemon juice
Fresh beetroot, shaved

Orange basil yoghourt
Juice & zest of 1/2 orange
1 cup (250g) Jalna Biodynamic Organic Whole Milk Yoghourt
1/4 bunch basil, leaves picked and finely shredded
Salt & cracked black pepper, to taste

In a medium saucepan, heat oil over a moderately high heat. Add couscous and stir until begins to colour, stir 4-5 minutes. Add stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 10 minutes or until tender. Drain any excess liquid.

Meanwhile, make the orange basil yoghourt by combining all ingredients in a medium bowl and whisking until well combined. Set aside for flavours to develop.

In a large bowl toss the couscous with chickpeas, fennel, carrot, edamame, salad leaves, green onion, parsley and mint, seeds, currants and lemon juice. Serve drizzled with orange basil yoghourt.

Add grated raw or cooked beetroot which makes the salad turn a vibrant pink colour. Substitute Israeli couscous with quinoa, amaranth, burghul, red rice, soba noodles or supergrain mixes (available from supermarkets).

*Pickled carrots
3 tablespoons rice or white wine vinegar
1/2 teaspoon sugar
Pinch of salt
2 tablespoons water
2 carrots, peeled thinly into ribbons or thinly sliced
1-2 teaspoons grated ginger

In a small bowl, whisk together the vinegar, sugar, salt and water until the sugar dissolves. Add the sliced carrots and ginger and set aside to pickle for at least 10 minutes or longer if time permits. Best used within a couple of days but can be refrigerated for up to a week.

Add chilli, garlic, red onion, radishes, beetroot, daikon, fennel.


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