Featured on my TV episode, Mediterranean Day.
INGREDIENTS
For the dressing:
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- ¼ teaspoon crushed red pepper flakes
- 1 clove garlic, crushed
Couscous:
- 1 cup Israeli couscous (aka pearl couscous)
- Neutral oil like vegetable or canola
- 2 cups water
- Kosher salt
- ½ cup each green and red bell peppers, finely diced
- ½ cup white onions, finely diced
- 1 cup shiitake mushrooms, thinly sliced
- 1 garlic clove, crushed
- 2 cups fresh baby arugula
DIRECTIONS
- In a small bowl, whisk all the dressing ingredients; set aside
- In a medium saucepan, heat 1 tablespoon of the oil and add couscous
- Cook, stir constantly just to lightly ‘toast’ the couscous - about 2 minutes
- Add water to the pot to completely cover the couscous along with a generous pinch of salt and bring to a boil - turn down and cook 7-8 minutes
- While it cooks, heat 1 tablespoon oil on medium-high heat in a pana and add peppers and onions - cook until just softened about 3 minutes and add mushrooms
- Cook for another 2-3 minutes then add garlic, cook until fragrant, remove from heat and set aside
- When couscous is about done, add arugula to the water, stir well and let wilt - remove from heat and drain
- Mix couscous, vegetables and dressing in a large bowl
Serve.
