Israeli couscous is a large, pearl-like pasta made of semolina flour. It’s a cousin of the much smaller-granule couscous that we are more familiar with. Israeli couscous can be toasted before using, which gives it a nutty taste. For this salad, it adds body and soaks up the flavors from kalamata olives and capers. From Cooking Light.
- 1 cup uncooked Israeli couscous
- 1/4 cup chopped pitted kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped capers
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 3 cups cubed or shredded chicken
Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.
Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.
Serves 4 for lunch-size meal.
Per serving: 413 calories; 12 g fat (2 g saturated fat; 26 percent calories from fat); 35 g carbohydrates; 90 mg cholesterol; 367 mg sodium; 39 g protein; 3 g fiber.