Having only visited Israel one time – for my Bar Mitzvah – I can’t say I have the native’s touch or if any true Israeli will even like this recipe.
Before you get the notion that I was raised in a very religious home or that we were world travelers, let me digress and tell you the story behind my Israeli Bar Mitzvah trip.
One night, when mom’s guest list for a traditional NY Bar Mitzvah had reached 500 people, (and we had already moved to Illinois), Dad said to me, “You are going to be a man, you decide. A family trip to Israel or a 500-person Bar Mitzvah in NY.” Having only been on a plane once at that time, I chose Israel. My parents chose both options, requiring me to do 2 Bar Mitzvahs, but with a smaller NY guest list.
The trip was amazing. The highlight of the NY “affair” was my Uncle Benny Cohen promising to take me and my friends to a brothel in very colorful language. It sounded exciting and I had no idea what he was talking about. I was only 13! Outside a seedy Holiday Inn directly across from JFK Airport, the sign read “Happy Birthday Morty.” From that date forward the “y” at the end of my name was dropped.
SERVES 8
INGREDIENTS:
4 cups Israeli couscous (also available in a whole wheat version as well as traditional)
1 medium cucumber, peeled, seeded and diced
1 medium red bell pepper, seeded and diced
¼ red onion, diced
1 cup orange or yellow cherry tomatoes, cut in quarters
2 teaspoons Za’atar (available in many grocery stores or on line)
1 tablespoon white wine vinegar
2 tablespoons olive oil
Salt/Pepper to taste
INSTRUCTIONS:
Mix, serve at room temperature with some grilled Pita and Tahini as a light lunch or add your favorite grilled protein to make a very satisfying dinner.