Israeli Couscous with Tomatoes, Olives, and Ricotta Salata

Name: Israeli Couscous with Tomatoes, Olives, and Ricotta Salata
Yield: Serves 6
Ingredients: 1/4 cup, extra-virgin olive oil; 2 cups Israeli, couscous; 2 1/2 cups, water; , Salt and pepper; 3 tablespoons, red wine vinegar; 1 teaspoon, Dijon mustard; 12 ounces, grape tomatoes, quartered; 2 ounces (2 cups), baby spinach, sliced 1/4 inch thick; 1 1/2 cups, basil leaves, chopped coarse; 3 ounces, ricotta salata cheese, crumbled (3/4 cup); 2/3 cup, pitted kalamata olives, sliced; 1/2 cup, pine nuts, toasted; 1 bunch, chives, cut into 1/4-inch pieces (1/4 cup)

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Appears in Cook's Illustrated July/August 2015

SERVES6

TIME1¼ hours

Israeli Couscous with Tomatoes, Olives, and Ricotta Salata

WHY THIS RECIPE WORKS

To make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenl...

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