Israeli Couscous Salad with tender papaya, shredded carrots, crunchy jalapenos, and fresh mint. A light and delicious summer side dish!
Okay, I’m sure you are thinking this sounds like a really weird side dish. Couscous, fruit, vegetables, and mint…? Sometimes I just get bored eating the same food and need something different. How about you? I saw Israeli couscous at the store and it looked like something fun and different to try. The papayas looked really good so I snagged one of those as well. I had the random thought of this side dish very last minute as I was grilling some chicken for dinner. It was really quick, easy, and fresh. I love that! Papaya has a mild, sweet flavor making it a perfect addition to this couscous salad. This salad can be enjoyed either warm or cold.
What is Israeli Couscous?
Israeli couscous is a pasta made of semolina or wheat flour and water. It has a soft but slightly chewy texture and has a little more depth of flavor after being toasted.
Also marketed as pearl couscous, Jerusalem couscous, and Giant couscous. It was created in 1953 in Israel as a substitute for rice and is now known there as ptitim.
To cook the couscous, heat oil in a saucepan, add couscous, and cook for about 5 minutes stirring frequently. This allows the couscous to toast. Then add water or broth, bring to a boil then cover and simmer until the liquid is absorbed. Follow package directions for cooking times and water amounts.
Papaya
Papaya is available all year long with the peak season being early summer into fall. It contains an enzyme called papain, which can aid in digestion and break down the tough protein chains found in muscle meat. Also an excellent source of vitamin C and A, potassium, and calcium.
To ensure ripeness, papaya should be yellow to orange-red in color (a few green spots are fine). Its skin should be firm yet yield gentle pressure similar to an avocado. It should have a sweet smell. The seeds and flesh are both edible.
For this recipe, wash and peel the papaya with a vegetable peeler. Cut the papaya in half longways and scoop out the seeds using a spoon. Cut into cubes.
Ingredients in Israeli Couscous Salad
- Israeli couscous
- papaya
- carrots
- jalapeno
- mint
- avocado or olive oil
- Himalayan, sea or coarse salt
How to Make Israeli Couscous Salad
- Cook the couscous. Heat 1 tbsp oil in a medium saucepan over medium heat, add couscous cook about 5 minutes stirring frequently. This allows the couscous to toast. Add hot water slowly as it may splatter. Bring to a boil then reduce heat to medium-low, cover, and simmer about 12 minutes or until the liquid is absorbed (cooking times and water amounts may vary with different brands, cook according to package directions).
- Prep other ingredients. While the couscous is simmering, wash, peel, and cube papaya. Grate carrots and dice the jalapenos.
- Combine. Once couscous is done cooking. Stir in 2 tbsp oil, papaya, carrots, jalapeno, salt, and mint.
- Serve. Serve warm or chill until ready to serve. Enjoy salad warm or cold. If chilling and serving later, you may need to add additional oil.
Other Awesome Summer Side Dishes
Israeli Couscous Salad
Equipment
- medium sauce pan
- wooden spoon
- cutting board and knife
Ingredients
- 3 tbsp avocado or olive oil divided
- 8 ounce Israeli couscous equals about 1â…“ cup
- 1¾ cup hot water
- 2 cups papaya, cubed about ½ a papaya
- 1 cups carrots grated
- 1 jalapeno diced
- ½ tsp himalayan pink salt or sea salt
- 5 leaves mint leaves
Instructions
- Heat saucepan over medium heat. Add 1 tbsp oil and couscous. Saute the couscous stirring frequently until lightly toasted (about 5 minutes).
- Add hot water slowly, as it may splatter (add water amount according to package directions). Bring to a boil then reduce heat to medium-low, cover, and simmer about 12 minutes or until the liquid is abosored (cook times vart with different brands, cook according to package directions).
- Meanwhile, peel and cube the papaya, grate the carrots, and dice the jalapeno.
- Once couscous is done cooking, stir in 2 tbsp oil, papaya, carrots, jalapeno, salt, and mint.Serve warm or chill to serve cold. If chilling and serving later, you may need to add additional oil.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
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