Fiddlehead Kitchen

First of all, can I just say I’m loving my five dollar estate sale plate score from last weekend! Snagged a really cool pottery bowl as well, also 5 bucks, that will most likely make an appearance on here at some point. Anyway, it’s one of several versions of Israeli Couscous Salad I make that is adorning said estate sale plate. This salad’s origin comes from a Barefoot Contessa recipe that I never actually made following her exact recipe, but it’s where the idea spun from. This version can serve as a complete one bowl meal with the addition of tuna, though the tuna is easily left out, as I often will do.

Israeli Couscous Salad

8 ounces of Israeli couscous, boiled in well salted water until al dente, drain and rinse well with cold water. Leave to drain again very well, then fluff with a fork.

Cherry tomatoes, a pint or more, mixed varieties or all the same, up to you

Cucumber, I used an English cucumber, but any variety will do, and as much or as little as you like

Kalamata olives, I used about ½ to ¾ of a jar

Capers, 2 to 3 tablespoons

Fresh garlic, finely minced (you’ll be eating it raw, so mince, mince, mince), about 2 teaspoons, but adjust to your taste

Zest from 3 to 4 lemons, amounting to roughly 2 teaspoons

1 tin of olive oil packed tuna, drained. I used albacore

Feta, best to find a nice one that’s swimming in brine and crumble it yourself, as much or as little as you like

Mix all of the above together is a big bowl

Lemony Vinaigrette

Whisk together ¾ cup extra virgin olive oil and ½ cup of freshly squeezed lemon juice, yep, the very same ones you zested. Kosher salt and freshly ground pepper to taste.

Pour ¾ of the vinaigrette into the couscous salad, mix well, adding more vinaigrette if needed. Give it a taste to check the seasoning, adding additional salt and pepper if needed.

This “recipe” is so very easily adapted to what you might have on hand or tweaked just for the heck of it. A different pasta, like orzo or fusilli would be great. Skip the tuna, swap the feta for little fresh mozzarella balls, add thinly sliced fresh basil, maybe some roasted red peppers, a little cubed salami, perfecto. I’ve often used whole wheat couscous, the smaller more grain-like type, left the tuna and capers out and added fresh chopped mint for a light and refreshing Mediterranean inspired salad. Next up, I’m thinking a version using farro or possibly buckwheat… might as well, during the long, hot summer, salad is king.