The Spring Fling Bowl

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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:

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