Tag Archives: Ricotta Salata

Israeli Couscous with Pickled Shallots, Peas, Mint and Ricotta Salata

in green bowl 1 625 sqI have never understood the appeal of traditional couscous. It simply does not have enough texture or heft for me. Even when steamed and fluffed properly, so that the grains stay separate, it fails to satisfy me. I like my carbs with a bit of bite to them. Israeli couscous is more my jam. It is dense with a bouncy, chewy texture. I had always assumed that Israeli couscous was just bigger balls of regular couscous. I only recently learned the true difference.

Traditional couscous is actually tiny ground pasta made from semolina flour. It is made by rubbing semolina between wet hands until teeny-tiny balls are formed. The couscous is then dried and steamed. Israeli couscous is also made from semolina flour, but the similarities end there. Israeli couscous is made by mixing semolina flour with water, into a dough. The dough is then machine extruded through a round mould, about 1 millimetre in size.  These tiny pearls are then toasted dry, which adds a nutty flavour. 

Traditional couscous has been around, some believe, since the 9th century, but Israeli couscous is just a baby. It only came into existence in the 1950’s. Following the War of Independence in 1948, many immigrants arrived in the newly formed country from all over the Middle East. Most of them relied on rice as a staple in their cuisine, but there were rice shortages. Israel’s first Prime Minister, David Ben-Gurion, asked the Osem food company to develop something that they could substitute for their beloved rice. They created “Ptitim“. It was nicknamed Ben Gurion rice, since it was originally extruded in the shape of rice grains. They later introduced a round version which they called Israeli couscous.

This delicious salad is my adaptation of a Cook’s Illustrated recipe. I have only made a slight change. I substituted ricotta salata for the feta cheese they suggested. I prefer the drier texture and less salty taste of ricotta salata. Many Italian grocers carry it. Feel free to use feta if you like, or even some crumbled goat cheese, if that’s your thing.

Begin with pickling the shallots. Nothing too complicated here. You will need red wine vinegar, sugar, a pinch of salt and some thinly sliced shallots. ingredients for picklingSimmer vinegar, sugar and salt until the sugar dissolves. Add shallots, turn off heat, cover pot and let macerate for 30 minutes. That’s it. I always thought pickling was so complicated. pickling shallotsTo properly cook Israeli couscous, begin by sauteeing in a bit of olive oil until about half the grains turn brown. Then add water and a pinch of salt and bring to a boil. Reduce to a simmer and cook covered for 12 minutes. The ratio of Israeli couscous to water is 1:1.25.  (For every cup of couscous, add 1¼ cups water)toasted cous cousOnce cooked, spread couscous out on a baking sheet to allow it to cool before tossing with other salad ingredients. cooling couscousPrepare the dressing. The mild flavour of couscous can stand up to a bracing dressing of Dijon, lemon juice, red pepper flakes and olive oil.making dressingThen it’s simply a matter of assembly. I thawed some green peas (no cooking necessary), drained the pickled shallots, washed some baby arugula and mint, toasted and chopped pistachios and diced up the cheese. Sugar snap peas or asparagus would also be excellent friends with this salad. ready to assembleI loved the combination of all these ingredients. Chewy, nutty couscous, bitter arugula, sweet mint, crunchy pistachios, salty cheese and the zingy pickled shallots. Each bite had me craving more. in white bowl

Click here to print recipe for Israeli Cous Cous with Pickled Shallots Peas, Mint and Ricotta Salata.

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Farro Salad with Pomegranate, Pistachio and Ricotta Salata

ready to eat 2When I was little, pomegranates were considered an exotic and a very rare treat. They usually appeared around mid-September, and my mom would make us get naked and go outside in the backyard to eat them. She was a bit of a neat freak in those days, and pomegranate stains are a bitch to get out. I have fond memories of those backyard orgies with my sisters.

I was in Israel the first time I ever laid eyes on a pomegranate tree. Laden with heavy red globes, about to burst with ripeness, I thought it was the most beautiful plant I had ever seen. According to Jewish folklore, the pomegranate has 613 seeds, which corresponds to the 613 mitzvot (good deeds) of the Torah (Jewish written law). While it makes for a good story, scientists suggest that the actual number of seeds in a pomegranate is most likely dependant upon the degree of pollination.

Now that I’m all grown up and don’t have to get  naked to seed pomegranates anymore, I find myself sneaking them into all sorts of dishes. I love them in Pomegranate Chicken, Pomegranate Tomato Salad, and Pomegranate Molasses Glazed Carrots.

Their jewel-like seeds add crunch and a sweet-sour tang to a Farro Salad. A tart vinaigrette and boldly flavored mix-ins of pistachios and ricotta salata cheese are a perfect complement to the nutty farro.what you'll needCook the farro in a combo of water and vegetable or chicken stock. A bay leaf, garlic clove and a few parsley stems help infuse the farro with more flavour. stock makes it more flavourfulFresh squeezed lemon juice creates a bracing vinaigrette. Shallots add gentle onion flavour and mildly bitter Italian parsley adds brightness and balance.reaming lemondicing shallotsItalian parsleyready to assembleThis salad keeps well for several days in the fridge. Any leftovers make a very satisfying breakfast the next day.

Click here to print recipe for Farro Salad with Pomegranate, Pistachios and Ricotta Salata.

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