Tonight is the first night of the Jewish New Year. Rosh Hashanah marks the traditional anniversary of the creation of Adam and Eve, as well as the completion of the universe’s creation and humanity’s place in it. It begins on the first two days of the Hebrew month of Tishrei and starts the sacred ten day period known as the Days of Awe that ends with Yom Kippur, the Day of Atonement.
Traditional foods for the holiday center around sweet dishes to symbolize wishes for a sweet, prosperous, and meaningful new year. To that end, I am sharing an Israeli couscous salad. These tiny bits of toasted pasta with a nutty flavor and a chewy bite are the base of the salad. A turmeric-honey vinaigrette provides a bright, tangy, and slightly sweet dressing. Little bursts of natural sweetness and chewy texture are evident throughout the dish courtesy of the dried dates, apricots, and cherries mixed into the couscous. With some toasted almonds for crunch and parsley and scallions for freshness as well as flavor, this is a well rounded and flavorful addition to the seder table.
Israeli Couscous with Dried Fruit
Israeli Couscous Salad with Dried Fruit (adapted from onceuponachef.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Cook Time: 10 minutes, Chill Time: 30 minutes, Makes: 6 servings
Ingredients:
- 2-1/2 teaspoons salt, divided
- 1-1/2 cups Israeli couscous
- 1/4 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon turmeric
- 1/4 teaspoon freshly ground black pepper
- 2 scallions, white and light green parts, thinly sliced
- 1/3 cup chopped pitted dates
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried cherries
- 1/4 cup slivered almonds, toasted
- 2 tablespoons finely chopped Italian parsley
Directions:
Bring 2-1/2 quarts of water and 2 teaspoons of the salt to a boil. Add the couscous and cook until it is al dente, about 8 minutes.
Cook the couscous.
Rinse well under cold water and drain. Set the couscous aside.
Rinse the couscous and let it cool.
In a large bowl, combine the oil, vinegar, honey, turmeric, pepper, and remaining 1/2 teaspoon of salt.
Combine the dressing ingredients.
Add the cooled couscous to the bowl with the dressing.
Add the couscous to the bowl with the dressing.
Mix them together then add the scallions, dates, apricots, cherries, and parsley to the bowl. Taste and adjust the seasoning, if necessary. Let the salad chill for at least 30 minutes in the fridge to marry the flavors.
Mix in the scallions, dried fruit and herbs then chill the salad.
Remove the salad from the fridge and toss to redistribute the ingredients before serving. Top the salad with the toasted almonds when ready to serve.
Top the salad with the almonds before serving.
The salad can be prepared up to two days in advance and stored in an airtight container in the refrigerator. For the best flavor and texture, let the salad sit out at room temperature for about 30 minutes before serving, stir to redistribute the dressing and top with the toasted almonds.
This is a wonderful side dish to serve during Rosh Hashanah!
Wishing those who celebrate a sweet, prosperous, and meaningful new year! ~Linda
Israeli Couscous Salad with Dried Fruit (adapted from onceuponachef.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Cook Time: 10 minutes, Chill Time: 30 minutes, Makes: 6 servings
Ingredients:
- 2-1/2 teaspoons salt, divided
- 1-1/2 cups Israeli couscous
- 1/4 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon turmeric
- 1/4 teaspoon freshly ground black pepper
- 2 scallions, white and light green parts, thinly sliced
- 1/3 cup chopped pitted dates
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried cherries
- 1/4 cup slivered almonds, toasted
- 2 tablespoons finely chopped Italian parsley
Directions:
Bring 2-1/2 quarts of water and 2 teaspoons of the salt to a boil. Add the couscous and cook until it is al dente, about 8 minutes. Rinse well under cold water and drain. Set the couscous aside.
In a large bowl, combine the oil, vinegar, honey, turmeric, pepper, and remaining 1/2 teaspoon of salt. Add the cooled couscous to the bowl with the dressing. Mix them together then add the scallions, dates, apricots, cherries, and parsley to the bowl. Taste and adjust the seasoning, if necessary. Let the salad chill for at least 30 minutes in the fridge to marry the flavors. Remove the salad from the fridge and toss to redistribute the ingredients before serving. Top the salad with the toasted almonds when ready to serve.
The salad can be prepared up to two days in advance and stored in an airtight container in the refrigerator. For the best flavor and texture, let the salad sit out at room temperature for about 30 minutes before serving, stir to redistribute the dressing and top with the toasted almonds.