I found this recipe a while back after having an amazing parmesan crusted steak with this couscous on the side at the White Chocolate Grill. While I enjoy most things on the menu, this is my favorite and we don't make it over there very often. It makes quite a bit, so I often find myself sharing with Aimee and Brian (who also happen to love it!).
White Chocolate Grill Copycat Israeli Couscous
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1/2 c. shelled pistachios
1/2 c. golden raisins
3 radishes (julienned to the best of your ability)
6 large fresh basil leaves (about 1/3 c. after chopped)
1 sprig of fresh parsley (about 4 Tbsp.)
1/4 c. minced red onion
2 Tbsp. mayonnaise (I like the kind made with olive oil)
2 Tbsp. champagne or apple cider vinegar
1 Tbsp. honey
S & P to taste
Cook the couscous to the box directions, then cooled to at least room temp.
Chop the pistachios slightly (you want larger chunks).
Julienne the radishes to the best of your ability, mince the parsley and red onion, then chiffonade the basil.
Mix the mayonnaise, vinegar and honey. For a smoother mixture, mix the mayo and honey first, then add the vinegar 1 Tbsp. at a time and whisk thoroughly between.
Just before you serve, mix all ingredients together, reserving some pistachios and basil leaves to garnish.
