Monday, October 26, 2009

Basil-Tarragon Israeli Cous Cous

I made this on Sukkot and am just now getting around to putting it up, but it is a good cold side dish for anytime. Yum Yum!

2 bags Israeli Cous Cous, prepared according to package directions
1 cup roasted red peppers, chopped
1 cup carrots, chopped
1 cup broccoli florets, chopped (optional)
1/2 cup red onion, minced
1/2 cup Craisins
1/2 cup toasted sliced almonds or pine nuts
2 tbsp basil oil (or 1 tbsp extra virgin olive oil with 1 tsp of dried basil, or 2 tbsp of fresh chopped basil)
1/2 cup tarragon rice vinegar
kosher salt and freshly ground pepper to taste

Briefly boil the carrots and broccoli, approximately 4 minutes) and place in iced water (blanch and shock). Combine the rest of the ingredients and refrigerate. Enjoy!

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