Simple Israeli Couscous Salad

This is essentially the same as the Peruvian Quinoa Salad recipe, except it uses a box of Israeli couscous (from Trader Joe's) instead. This dish can be served warm or cold. The processed grain does come from Israel, according to Wikipedia. It is hard wheat flour that has been shaped into tiny balls or pearls and toasted in the oven.

Israeli couscous salad

Ingredients

Serves 4.

1 1/2 c Israeli couscous
14.5 oz organic tomatoes, diced
1 3/4 c organic chicken broth or water
2 organic bell peppers, diced
1 tbsp olive oil or unsalted butter
sea salt, to taste

Directions

1. In a heavy-bottomed pot, heat olive oil on medium-high heat and toast the couscous until it is lightly browned. This step can be skipped. It merely adds some color to the otherwise creamy white couscous.

2. Add water or broth to the couscous and bring to a boil. Reduce heat to low and simmer covered for 15 minutes or until all the liquid has been absorbed.

3. Add tomatoes and their juice, if any, and the bell peppers. Stir to combine. Remove from heat and serve warm.