Israeli Couscous Salad with Tahini-Pomegranate Dressing

Israeli couscous, giant couscous or also called “ptitim” in Israel is made of wheat flour and peppercorn sized. It therefore basically is pearl-shaped pasta and can be used in salads, soups and stews.

I really like mixing things up and think it’s a great alternative to rice, quinoa and regular couscous. In this salad, the Israeli couscous is combined with squash, kale, feta and pomegranate seeds and served with a sweet and sour dressing made of tahini, pomegranate molasses and grape sirup.

Ingredients
Serves 2
Preparation time: 30 minutes

• 200 g Israeli couscous (giant couscous)

• 300 ml vegetable broth

• 1 squash

• 100 g kale

• 1/2 white onion

• 2 garlic cloves

• 2 tbsp olive oil

• 200 g pomegranate seeds

• salt & pepper
  

For the sauce:

• 1 tbsp tahini

• 1 tbsp pomegranate molasses

• 1 tbsp grape syrup

• 1/2 tbsp lemon juice

• 3 tbsp water

Method

1. Preheat oven to 200 degrees.

2. Peel 1 squash and cut into 1 cm sized cubes. Place into a mixing bowl.

3. Peel and mince (or finely cut) 2 garlic cloves and add to the same mixing bowl as squash. Sprinkle with 2 tbsp olive oil and 1 tsp salt. Mix well and spread out on a baking tray. Place tray on middle oven rack and bake for 25 minutes until squash is tender.

4. In the meantime, bring 300 ml vegetable broth to the boil, add 200 g Israeli couscous and lower heat to a simmer. Cook for 10 minutes., then set aside.

5. Finely cut 1/2 white onion and remove stems of 100 g kale. Heat 2 tbsp olive oil In a frying pan and add onion and kale. Cook for 5-8 minutes until kale is tender.

6. In a large salad or mixing bowl combine all vegetables, 100 g pomegranate seeds and crumble in 100 g feta cheese.

7. Mix all ingredients for the dressing. You can either serve it on the side or mix it under before serving.

Enjoy!