First time cooking with Israeli couscous, and I think I prefer the larger, chewier grains for preparations such as this cold salad.
1 package Israeli couscous (mine was from Trader Joe’s)
half a red onion, minced
five scallions, chopped
zest and juice of one lemon
nuts (mine was a mixture of almonds and sunflower seeds)
salt and pepper
large handful of mint, roughly chopped
good olive oil
dash of red pepper flakes
Cook couscous according to package directions. Spread out on baking sheet and chill for ten minutes or so.
Combine with remaining ingredients, to taste. Let marinate and come to room temperature. Serve.