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Apr 5, 2010 10:44 AM

israeli couscous newbie: suggestions for lunches I can take to work

Hi there! I bought my first bag of Israeli couscous and would love suggestions as to a)cooking it as the instructions on my bag were sketchy to non-existent b)lunchtime salads that I can make the night before and then pack up to bring to work (we have a fridge). I eat basically everything, can be meat or meatless, just good and with lots of flavor!

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  1. I just made a cold Israeli couscous salad that went over well. I sauteed garlic, shallots, zucchini and mushrooms in butter with whatever herbs I had around, dry toasted the couscous in a saucepan, added water and salt, and then cooked it all together (bring to a boil, then turn heat all the way down and cover. I think it takes 15 min or so). I forget the liquid to couscous ratio, but you should be able to google for that. I topped with lemon zest, lemon juice, and rice wine vinegar. I would usually have used chicken stock instead of water, but was serving vegetarians this time.

    1. I really like iraeli couscous and this recipie is really good, it is good cold as well and you can toss in whatever proteins, want...

      1. Here is a quinoa salad recipe put into roasted delicata squash. I think it would be good with israeli couscous too. Has arugula, apple, raisins, sherry vinegar, honey and some herbs.

        1. Me again.

          I just came across this collection of quinoa salad recipes from Food and Wine.

          I think any of these would be good with Israeli couscous.

          See a couple I'd like to try myself.

          1. Oops. Forgot to attach the link to the F & W recipes.

            Here it is: