Thai Israeli Couscous Salad

Thank you for sharing!

Last Updated on December 16, 2020 by Chef Mireille

Thai Israeli Couscous SaladHaving just returned from a trip to Thailand a few weeks ago, Asian food is on my mind and in particular the multi faceted flavors of Thai food. A little of this, a little of that and an amazing soup or curry is created in a few minutes. What they consider every day simple food is a pleasure to watch – they really are culinary artisans. Here I tried to re-create some of the great flavors I had in this Thai inspired salad dressing.

Thai Israeli Couscous Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: Serves 2

Ingredients:

  • 1 cup Israeli couscous
  • 2 bouillon cubes
  • 1 cup grated carrots
  • 2 scallions, thinly sliced
  • 4 tablespoons dry roasted peanuts

Dressing Ingredients:

  • 3/4 cup coconut milk
  • 2 tablespoons red curry paste
  • 1/2 teaspoon lemongrass powder
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1/4 teaspoon salt

Combine couscous, bouillon cubes and 3 cups of water in a saucepan. Bring to a boil and cook until tender, about 10 minutes. Drain, reserving a few tablespoons of the liquid.

Combine all of the dressing ingredients with 2 tablespoons of the reserved cooking liquid. Whisk well until thoroughly combined.

Add to couscous, with carrots and scallions. Add dressing and toss until well combined. Add peanuts and toss until thoroughly incorporated.

salad -edit

Serve chilled or at room temperature.

Israeli Couscous -edit

The dressing has quite a spicy kick to it, so if needed, feel free to reduce the quantity of curry paste.

thai -edit

Thai Israeli Couscous Salad
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Thai Israeli Couscous Salad

Prep Time10 mins
Cook Time15 mins

Ingredients

  • 1 cup Israeli couscous
  • 2 bouillon cubes
  • 1 cup grated carrots
  • 2 scallions thinly sliced
  • 4 tablespoons dry roasted peanuts
  • Dressing Ingredients:
  • 3/4 cup coconut milk
  • 2 tablespoons red curry paste
  • 1/2 teaspoon lemongrass powder
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1/4 teaspoon salt

Instructions

  • Combine couscous, bouillon cubes and 3 cups of water in a saucepan. Bring to a boil and cook until tender, about 10 minutes. Drain, reserving a few tablespoons of the liquid.
  • Combine all of the dressing ingredients with 2 tablespoons of the reserved cooking liquid. Whisk well until thoroughly combined.
  • Add to couscous, with carrots and scallions. Add dressing and toss until well combined. Add peanuts and toss until thoroughly incorporated.
  • Serve chilled or at room temperature.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Elizabeth O.

    Now this is a simple dish that’s packed with flavor! I love the spices used in this recipe, thanks for sharing it! I would sure like to try this, I bet the girls will love this.

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