Israeli couscous over a bed of fresh salad
with bacon bits and dried fruit
Loved by Palais employees and event participants alike, this salad combines sweet and salty in an all-purpose side dish for all seasons. Israeli couscous can be found in several gourmet food shops, such as La Dépense, located at the Jean-Talon market.
|Israeli couscous||200 g uncooked (yields 2 to 3 times cooked)|
|Dried cranberries||40 g|
|Assorted nuts, crushed||40 g|
|Green onions, finely chopped||1 bundle|
|Herbs (parsley, chive), chopped||1 bundle|
|Salt and pepper, freshly ground||to taste|
|Bacon bits||½ pouch bacon, approx. 250 g|
- Use store-bought coleslaw salad dressing to taste or make a generously seasoned homestyle mayonnaise.
- Cook the Israeli couscous as you would pasta, i.e. in lightly salted boiling water, 6 to 7 minutes. Drain thoroughly and refrigerate in a platter.
- Cut broccoli heads in small pieces. Keep stems to make soup. Dice remaining vegetables (radishes, zucchini and pepper).
- For bacon bits, oven cook bacon and pat dry to remove as much fat as possible. Crush into small pieces and let cool.
- Mix everything in a large bowl or salad bowl. Salt, pepper and dress to taste.
- Refrigerate a few hours so flavours can blend.