Recipe: At Home Summer Soy chunk nutty couscous

Recipe: At Home Summer Soy chunk nutty couscous Delicious, fresh and tasty.

Summer Soy chunk nutty couscous. This is the perfect summer grain salad: nutty whole wheat couscous, juicy sweet watermelon, and salty feta cheese. The dressing is an easy mixture of lime juice and honey, and the sprinkling of mint leaves adds a refreshing herbal flavor. It would be great at your next BBQ or potluck, and perfect with a side of grilled meat!

The texture is quite similar to chicken, and it is so nutricio.

This colorful salad features vibrant summer vegetables that are grilled, chopped, and then tossed with Israeli couscous.

Unlike its Moroccan namesake, whose grains are smaller, lighter, and fluffier, Israeli couscous is pea-sized.

You can have Summer Soy chunk nutty couscous using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Summer Soy chunk nutty couscous

1. It’s 1 cup of couscous.

2. It’s handful of nuts (peanut, almonds, cashew, sunflower seeds).

3. It’s spoonful of oil.

4. It’s 2 of boiled, peeled, diced potatoes.

5. You need 1 of green bellpepper.

6. You need half of onion.

7. You need leaves of salad leaves/coriander.

8. Prepare 1 cup of soy chunks.

9. Prepare of salt.

10. Prepare of blackpepper (optional).

11. It’s of turmeric (optional).

It's equally at home in soups, as the central ingredient in a pasta dish, or tossed, with vegetables as it is here, to create a substantial salad.

Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes.

Stir in fennel fronds and season with salt and pepper.

I opted for a quick soy chunks nutty coucous salad with pitta, in our backyard.

Summer Soy chunk nutty couscous step by step

1. Boil two cups of water. Add half teaspoon salt, and turmeric. Now add soy chunks in the pot for about 10 minutes on medium flame. Let it cool, squeeze the water from the chunks. Keep them aside..

2. In a pan, add the spoonful oil. Roast the nuts till they turn a bit golden brown like in the picture below..

3. The trick to get perfectly boiled couscous is the water to couscous ratio. It should always be 1:1.5 so if you are adding 1 cup of couscous, add 1.5 cups of water. Boil the water, add coucous to it. Let it boil on medium flame till the water evaporates. It should look like this. It wont be sticky or gooey at the end rather every grain should easily seperate..

4. In a bowl, add chopped red onion, bellpepper, salad/coriander leaves, soy chunks, nuts, potatoes. Give it a good shake with a spoon. And thats it..

If you are a vegan or vegetarian or just like to experiement with food, I would highly recommend trying soy chunks.

The texture is quite similar to chicken, and it is so nutricio.

Save the heavy kugels for another Shabbat and make this Middle Eastern-inspired couscous dish instead!

A summery Shabbat dinner shouldn't be either.

For this easy side dish, I always grab a bunch of crisp, peppery scallions at the farmers market, then soften them in olive oil alongside buttery pine nuts until everything is golden.