ORZO AND ISRAELI COUSCOUS SALAD
I know it’s cold and rainy in SA, but this is absolutely perfect for our weather here in Canada! Hope you will enjoy it as well at some point in time.
- ½ cup orzo
- ½ cup Israeli couscous
- 3 cups of water
- salt to taste
Combine the orzo, couscous, water and salt in a pot and bring to the boil, stirring frequently. Cook until soft but still chewy.
Rinse, drain and set aside.
- 3 spring onions, finely chopped
- ½ red pepper, finely chopped
- ½ small tin of sliced mushrooms (can use fresh if preferred)
- ½ tin of corn kernels (not the cream variety)
- ½ bag of sugar snap peas, remove the string and cut in half
Add a light coating of oil or butter in a pan, and on medium heat, stir fry the veggies in small batches, adding the next as you go along.
If you which, you can add water to the veggies to steam, but if you prefer it to fry, it’s your choice.
Once the veggies are done, add it to the orzo and couscous and mix all together.
I actually intended this to be a cold salad, but when my husband saw it, he decided to have it as a hot dish and just warmed up his leftover portion of the BBQ rib (cut up into bite-size pieces), and added it to the mix in the pan, and stir fry it for another minute or two and voila a super delicious meal.
Note:
I left my portion cold and added the cold BBQ on the side. Both versions are super delicious.
I eventually added some avocado and crumbled feta cheese to mine, when served.
Also, you can add any salad dressing of your choice with it. I had some creamy poppy seed dressing and it complemented it very well.
We in fact have some leftover salad and will use that tonight with some roasted chicken (also leftover).
– Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice.
– Balls of Israeli couscous are bigger than regular couscous, with a soft, chewy texture.
Recipe and photo: Esme Slabs
