This cous cous recipe uses a larger sized cous cous, the Israeli variety, that is essentially a pasta, not an actual grain. Toasting the Israeli cous cous adds a nice nutty element to the dish that is further expressed with spring seasonal vegetables. This Toasted Israeli Cous Cous Salad with Spring Vegetables and IPA Dressing recipe is easy to make, delicious as a side starch or side vegetable with many different meals. With peas, braised fennel, a mix of fragrant herbs and a citrusy IPA Dressing; serving it alongside a Mediterranean Stuffed Leg of Lamb would compliment each recipe. The combination of these two recipes would bring the beer pairing to a citrus forward APA or IPA beer style. I am a huge fan of what 3 Floyd’s Brewing Co. has done over the years. I suggest their Zombie Dust APA, to be both cooked and paired with this recipe. The tropical | citrus | piney flavors will pair perfectly with the braised fennel and fennel pollen, fresh English peas, pea shoots and coriander seeds.
If 3 Floyd’s Zombie Dust is hard to find, one of my go to Pale Ales brews is Russian River Brewing Co. Blind Pig. It is bright, full of complex citrus notes, a wonderful malt backbone and would highlight the herbs used in this Toasted Israeli Cous Cous Salad with Spring Vegetables and IPA Dressing.
This Beer Cuisine recipe can also be used, not just as a side vegetable | starch, but as a filling in a Middle Eastern Shawarma. Think about adding grilled beer brined chicken or more roasted vegetables (for a vegetarian version), some crumbled feta or goat cheese, a Harrisa sauce and even some Beer Hummus. Grilled eggplant, roasted bell peppers, roasted red onions and crumbled feta cheese could also be mixed into this recipe, to transform it a entrée salad.