Monday, July 21, 2008

Recipe of the Month





I buy Israeli or Pearl couscous in bulk at my local Whole Foods. You can also find it at specialty and international stores. It's larger than regular couscous, about the size of a BB pellet. The first time I had it was at my cousin's wedding in Bolinas, and it was served up family style on a huge platter. I've been a fan ever since. This is how I make it:

Mediterranean Couscous

Makes 4 servings

2 cups couscous
3 cups water
1/2 c. sun-dried tomatoes
1/2 c. fresh apricots
1 c. broccolini
1 cooked chicken breast
1/2 c. olive oil
1/4. c. shredded parmesan cheese
sea salt & ground pepper to taste

- Boil 3 cups water
- Add couscous, cook for 5 minutes. Stir and watch closely so it doesn't boil over.
- Remove from heat, put lid on pot for another 5 minutes.
- Stir and transfer to a large bowl.
- Add olive oil, salt & pepper and parmesan cheese. Mix well.
- Add other ingredients.

You can make a combination of whatever sounds best to you. A lot of times we go vegetarian and just use sun-dried tomatoes and broccolini. Sometimes we add chicken. During summer we add the apricots. It's all delicious.

...And it's fast. Good to bring to BBQ's as a side dish. Goes well with red wine, white wine or Tecate.

Buon Appetito!

2 comments:

seamouse said...

Ok here's the best quick food recipe I know. It rules....

1- Put some linguine with a pinch of salt and some olive oil on the boil.

2- Slice up two leeks and saute in a pan.

3 - Add a glass of white wine, a pinch of dried chilli flakes and 200g mascapone cheese and stir.

4- When the cheese has melted add in 3 slices of smoked salmon cut into strips

5- drain pasta and mix in the sauce.

6- Enjoy with the remainder of the bottle of wine!!

The best thing about this recipe is that it can be done in the time it takes to boil the pasta. So good after a hard days work/surfing.

ENJOY!

Jessica said...

Jamie, next time you make this can I taste it? I have never had couscous. Shocker I know. I want to see if I like it. (How could I not, I'm sure).