I am crushing hard on Israeli couscous right now. It’s the perfect vessel to deliver all the flavors while lending the perfect pearl of chewiness. The textures in this dish are meant to be and the punch of mint is where the magic happens. I am pretty confident that if you were to throw in some golden raisins, it might be even better.
The first time I made this, I used the well known red radish that you can find at pretty much any store.
This time, Farm Fresh To You was featuring watermelon radishes for this weeks delivery, so…..
Watermelon radishes do not taste like the summer melon. They have a mild flavor but visually resemble the fruit with their green exterior and rich pink middle, such a pretty vegetable.
It doesn’t matter what type of radish you use, actually go ahead and use a bunch of different types, types you have never tried…what do you have to lose?
1 cup uncooked Israeli couscous
1 small shallot, finely chopped
1/4cup olive oil
1 tsp lime zest
1/4 cup lime juice ( about 2 limes)
kosher salt to taste
pepper to taste
1 bunch radishes of your choice (about 12 ounces), chopped (2 1/2 cups)
1/2 English cucumber, chopped (1 cup)
1/2 cup roasted, salted pistachios, coarsely chopped
1/2cup chopped fresh mint
Cook couscous according to package directions. Set aside to cool.
In a large bowl whisk together shallot, olive oil, lime zest, lime juice, salt, and black pepper.
Stir in couscous, radishes, cucumber, pistachios, and mint.
Taste for seasoning and then let sit in the refrigerator for an hour.
Taste for seasoning again. Enjoy!