Unlike the North African couscous used in Moroccan dishes, Israeli couscous is toasted not dried giving it a bit of a nuttier constitution. It's also 3x the size. Soft, slippery orbs of absorbant chewiness perfect for simple salads that carry forth strong flavours. They are non intrusive but provide excellent texture. They are like the donkey of the barnyard: holds back but full of character.
Since Israeli couscous (found at most bulk stores) is simply boiled there is no ratio. Prepare like you might a pot of pasta water. Once the water is boiling, add in 1/2 cup of Israeli couscous. Turn down to medium and continue at a slow boil for 10 minutes. Drain, rinse and shake off the excess water.
Meanwhile, peel and dice 1/4 field cucumber.
Mince 1 tbs of red onion.
Tear off about 10 fresh mint leaves from their stem.
Add 1/4 cup smoked tofu (there are many superior pre-smoked tofus that I adore, otherwise, you can add non-smoked tofu in the form of Soyaire Organic extra-firm or herb, both of which you can marinate in sesame oil, garlic, ginger, tamari sauce and add raw or baked, which gives the tofu a much more chewy texture, almost crunchy.)
Dash of red pepper flakes.
Dressing is a mix of sesame oil, lemon juice, soy or tamari sauce.
Grated fresh ginger and garlic is optional.
A really delightful cooling hot summer lunch!