I’ve never liked pasta salad.
Maybe you’re in agreement that cold noodles never quite carry the punch of flavor you want them to.
Or perhaps you just feel like you’ve cooked your way through every single pasta and orzo salad in existence. Snooze.
Meet Israeli Couscous — often confused as a grain, these silky, plump little balls of heaven are actually toasted balls of pasta that originated in Israel in the 1950’s when there was an influx of immigrants and limited supply of rice.
The texture of Israeli Couscous is positively delightful and carries the creamy, zesty and savory flavors of this dish in every bite: umami leeks, fried until golden brown. Bright green peas with a subtle sweetness that tastes like what spring feels like. Tangy sour cream and capers. Lemon zest and fresh olive oil finish it off with bold, brightness. Dive in and prepare to wave pasta salad goodbye this warm weather season.
Lemony Israeli Couscous Pasta Salad with Frizzled Leeks and English Peas
Serves 2-4, as a side or main
1 cup Israeli or Pearl Couscous*
1 cup of English peas
1-2 small-medium leeks, trimmed and thoroughly cleaned
2 lemons
1-2 tsps capers
1.5 Tbsps sour cream
Brightland Awake, or other bold extra virgin oil
Aleppo or red chili flakes, to taste
Kosher salt, to taste
Remove dark leek tops. Cut leeks in half lengthwise.
Clean thoroughly with cold water, especially in-between layers to remove dirt. Thinly cut leeks into half moons & set aside.
Set a large pot to boil, 2-3 quarts of water with 2 tsps kosher salt.
Then blanch 1 cup peas: Get a slotted spoon or spider*. In a bowl add up to 10 ice cubes & cold water. Add peas to boiling water & boil approximately 1-minute. Use slotted spoon to transfer peas to ice bath. Then strain after a minute and set aside in a large bowl. Don’t strain water from the pot. Once all peas are removed, add 1 cup of dried couscous to the boiling water. Cook 10 minutes, or until couscous is soft and pillowy. Then strain.
Place a small pan over medium-high heat with olive oil. Add thinly sliced leeks, and cook until frizzled, brown and a little crispy.
To the large bowl with the peas, add Brightland or other olive oil, cooked couscous, a nice big pinch of kosher salt, leeks with any olive oil from the bottom of the pan, 1-2 tsps capers without any juice, juice of 1/2 - 1 whole lemon, zest of 1/2 - 1 whole lemon and 1.5 Tsps of sour cream. Mix throughly and taste, adding more capers, lemon juice/zest or sour cream as you desire.
Serve topped with a small dollop of sour cream, a drizzle of olive oil, a bit more lemon zest and a sprinkle of red pepper flakes or Aleppo pepper. Enjoy immediately when warm, or bring to room temperature from the fridge.