Photo Credit: Jennifer Olson

The Spring Fling Bowl

Israeli couscous, also known as pearl couscous, is a toasted pasta developed in Israel in the 1950s when rice was scarce. The texture is firm and chewy with a mild flavor, making it an excellent foundation for any bowl or soup. 

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The Spring Fling Bowl

The Spring Fling Bowl

Israeli couscous, also known as pearl couscous, is a toasted pasta developed in Israel in the 1950s when rice was scarce. The texture is firm and chewy with a mild flavor, making it an excellent foundation for any bowl or soup. 
Course: Dinner
Keyword: couscous, rice, rice bowl
Servings: 4
Calories: 598kcal
Author: Genevieve Doll

Ingredients

  • 2 cups water
  • 1 2/3 cups Israeli couscous
  • 3/4 teaspoon salt
  • 1 cup frozen peas
  • 1/3 cup pumpkin seeds
  • 1 cup crumbled feta
  • 1 cup quartered artichoke hearts
  • 1/2 cup loosely packed mint torn

Dressing

  • 6 tablespoons lemon juice
  • 6 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon maple syrup

Instructions

  • Bring water to a boil in a medium saucepan. Add couscous and salt; cover, and reduce heat to low. Simmer 8–10 minutes, stirring occasionally until water is absorbed. Turn off heat, add peas, and steam with lid on for 5 minutes. Remove from heat, and uncover to cool to room temperature.
  • Heat a small sauté pan over medium heat. Add pumpkin seeds, and toast for about 3 minutes, stirring frequently until lightly browned.
  • Combine all dressing ingredients in a half-pint jar, and shake well 
to emulsify.
  • Divide couscous into four bowls, and drizzle generously with dressing. Top with feta, artichoke hearts, pumpkin seeds and mint.

Notes

NUTRITIONAL VALUES CALCULATED 
AT HAPPYFORKS.COM/ANALYZER

Nutrition

Calories: 598kcal | Carbohydrates: 37g | Protein: 20g | Fat: 43g | Sodium: 1338mg | Fiber: 7g | Sugar: 7g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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    Lauren Yeates

    Can’t wait to try this!