Israeli Couscous

Around 3 portions

Estimate cooking time: 20 minutes

Recipe from Olivier Gamache

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Ingredients

• 2 Cups of pearl couscous
• 2 teaspoons of chicken broth (powder)
• 2 Cups of water
• 1 tomato
• 1 cucumber
• 1 small brick of cheese (mozarella or cheddar as you wish)
• 341 ml of Peaches and Cream corn

Vinaigrette

• 1/2 Cup of Olive oil
• 2 Table spoons of lemon juice
• 2 Table spoons of green pesto
• 2 Table spoons of old-style mustard
• 2 teaspoons of chopped garlic

Preparation

1. In a cauldron, add the water, the chicken broth powder and the couscous. Follow the instructions on the couscous bag for the cooking time. You may also have to add water if the couscous is not tender enough
2. While the couscous is cooking, cut dices of cucumber, tomato and cheese. The quantity is hard to tell since they are used as toppings. I would suggest cutting half of the tomato, 1/3 of the cucumber and 1/4 of the cheese brick, but do as you feel!
3. Mix all the ingredients for the vinaigrette together in a small container.
4. When the couscous is ready (no water left in the cauldron and couscous tender), you are ready to serve! First put the couscous at the bottom of a bowl (bigger is the best), add all the toppings you wish on top of the couscous and, finally, add the vinaigrette.
5. To have more diversified bites, I would suggest mixing everything together before eating

Possible extra

To improve the recipe, you can:

• Add some herbs in the vinaigrette like chive or parsley
• Add as topping avocado and switch the cheese for halloumi cheese