Israeli Couscous Salad
Israeli Couscous Salad with tender papaya, shredded carrots, crunchy jalapenos, and fresh mint. A light and delicious summer side dish!
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Servings: 8 servings
Equipment
- medium sauce pan
- wooden spoon
- cutting board and knife
Ingredients
- 3 tbsp avocado or olive oil divided
- 8 ounce Israeli couscous equals about 1⅓ 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.