Chef’s recipe

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)
Brocoli 2 heads
Raisins 40 g
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
Radishes 5-6 units
Zucchini 1
Pepper 1
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.
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