RECIPE FOR ISRAELI SALAD RECIPES

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ISRAELI VEGETABLE SALAD RECIPE | INA GARTEN | FOOD NETWORK



Israeli Vegetable Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

1 (1 pound 13-ounce) can chickpeas, rinsed and drained
1 cup tahini (ground sesame paste) 
1 cup freshly squeezed lemon juice (4 to 6 lemons), divided 
3 tablespoons chopped garlic (9 cloves) 
1 1/2 teaspoons ground cumin 
1/2 teaspoon Sriracha 
Good olive oil 
Kosher salt and freshly ground black pepper 
1 large hothouse cucumber, unpeeled, halved, seeded, and 1/2-inch diced 
2 cups heirloom cherry tomatoes, halved or quartered 
1 cup (1/2-inch-diced) Holland red bell pepper (1 large) 
3/4 cup (1/4-inch-diced) red onion 
1/2 cup julienned fresh mint leaves, for garnish 
Toasted pita bread, for serving 

Steps:

  • For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
  • In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
  • Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.

ISRAELI COUSCOUS SALAD WITH SMOKED PAPRIKA RECIPE | GIAD…



Israeli Couscous Salad with Smoked Paprika Recipe | Giad… image

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 16

1/3 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
1/2 teaspoon kosher salt
2 cups packed baby spinach leaves, coarsely chopped
12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
1 cup jarred red bell peppers, drained and coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh mint
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
  • For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
  • Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.

Nutrition Facts : Calories 353, FatContent 23 grams, SaturatedFatContent 5 grams, CholesterolContent 17 milligrams, SodiumContent 796 milligrams, CarbohydrateContent 33 grams, FiberContent 7 grams, ProteinContent 9 grams, SugarContent 2 grams

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