Happy President’s Day Everybody! How exactly do you celebrate this holiday? Weekend of snowboarding perhaps? Sleeping in and going to brunch? Making this amazing Israeli Couscous salad? That’s patriotic for sure!
Have you ever had Israeli Couscous? It’s also called pearl couscous. I don’t know why but it is so much better than the regular kind! There is something about the shape and texture of those little balls that I just really love! The way they feel in your mouth… ok, I’m going to stop here. But seriously you should try it. Next time you want to make couscous, go for Israeli!
Usually couscous is served cold with tons of parsley. This couscous is best served warm with just a smidgen of parsley for garnish. If you’re not into parsley (like myself) you could even use basil. Another reason this couscous is so amazing is the addition of coconut milk! It makes it creamy, almost like risotto, but without all that time slaving over the stove!
Unfortunately, couscous is not much of a gem nutritionally. It’s a grain with barely any fiber. However, the other ingredients are very nutritious and all fairly low-calorie. If you are wanting to make this recipe lighter, get the coconut milk in the carton in the dairy section, not the coconut milk in the can. If you want to make it heavier or creamier, go for the canned kind.
I have a confession. I didn’t actually use coconut milk when I made this recipe. I intended to, but that can of coconut milk which I thought was hiding in the back of the pantry seemed to disappear. Going back to the grocery store just for one item is such a bummer. So I created my own coconut milk from coconut water and evaporated milk. I thought this was pretty clever myself. The flavor and texture were actually very similar to the real deal. So when you make this recipe (and I know you are going to) you can make it either way.
This recipe is adapted from Amanda’s Apron.
- 8 ounces Israeli Couscous
- 2 tbsp olive oil
- 1 white onion, diced
- 2 cups chopped carrots
- ½ tsp salt
- fresh ground black pepper
- 4 garlic cloves, minced
- 3 cups vegetable broth
- ¾ cup coconut milk
- ½ green or red bell pepper, diced
- 1 14 oz. can hearts of palm, chopped
- dash cayenne pepper
- fresh chopped parsley to garnish
- Heat large pot over medium heat.
- Add olive oil, onions and carrots. Cook for a few minutes.
- Add salt, pepper, and garlic.
- Add vegetable broth and bring to a boil.
- Pour in Israeli Coucous and cook for 8 minutes until all the liquid is absorbed.
- Reduce heat and pour in coconut milk, bell pepper, hearts of palm, and cayenne. Stir well to combine
- Turn off heat. Garnish with chopped parsley.