this is my new favorite thing to eat, trough-size portions. i had never heard of golden jewel blend so did some research to discover it’s an Israeli special couscous blend inspired by traditional North African dishes, made with larger-size semolina pearls than the traditional variety. so yummy. i think the recipe i dug up to post below will just need a bit of tweaking to get the balance right with the mint, but i think it is this flavor plus the kalamatas, feta and sun-dried tomatoes that add all of that deliciousness to the blend. thank you lassen and hennings for again introducing me to a great dish.
1 3/4 quarts water
2 pounds of Golden Jewel Blend
2 cups sun-dried tomatoes, diced
2 cups kalamata olives, sliced
1 cup red onion, diced
6 ounces fresh spinach, julienne cut
4 tablespoons oregano, fresh, chopped
8 tablespoons mint, fresh, chopped
2 cups lemon vinaigrette
(1:1 lemon juice/olive oil w/garlic, salt & sugar to taste)
1 tablespoon garlic, fresh, minced
1/2 pound feta cheese
Salt and pepper to taste
Bring 1 3/4 quarts water to a boil, stir in Golden Jewel Blend. Reduce to a simmer and cover for about 10 minutes, or until liquid is gone. Cool quickly on sheet pan in a thin layer. Slowly drizzle extra virgin olive oil into fresh squeezed lemon juice while whipping continuously. Add garlic, then sugar and salt to taste. Add all remaining ingredients (except feta cheese) and mix well before adding vinaigrette (you may choose to reserve 1 cup vinaigrette to adjust flavor of salad after it is chilled). Chill salad and garnish with feta cheese before serving.
Yield: About 32 1/2 cup servings