Photo: via Veri on Flikr.
If you haven’t experimented with Couscous then you’re missing out on a wonderful product. Most couscous is made from semolina wheat, but Israelis make their couscous with hard wheat and it’s usually larger in size. Traditional couscous takes a good amount of time to prepare, but most folks in the US use the quick cooking, and thus further processed, variety.
I love the texture of couscous and appreciate the fact that it’s made from whole wheat and can be made in bulk and refridgerated for use throughout the week.
Couscous ranks in the top five side dishes of all time for me and here’s a quick recipe, starting with the ingredients:
– 1 cup of couscous
– 1 large ripe tomato
– 1 cucumber (with skin and seeds removed)
– 1/2 large red onion
– Fresh Basil ,Parsley, and Mint
– 1/4 cup of olive oil
– Salt and Pepper to taste
– Juice of 1/2 a lemon
– Freshly crumbled feta cheese (about 1/2 a cup) – if you can avoid buying Feta at a supermarket then do so (go to your local Greek or Mediterranean specialty shop and taste all the varieties until you find a variety you like)
To prepare the couscous itself simply bring a cup of water to a boil and then turn off gas and add couscous. Cover the pot and let the couscous sit for 5-6 minutes. The couscous should be light and fluffy when done.
Next, finely dice the tomato, cucumbers, and onion (small cubes) and include in a large serving bowl. Add you couscous and mix well. Thereafter, finely mince your herbs and add to the bowl. Next, add olive oil and lemon juice along with feta cheese. Mix the ingredients well and add salt and pepper after tasting the mixture.
Enjoy with grilled pork chops and a glass of Temparanillo from Spain.
I made this using quinoa because I didn’t have enough couscous. It was delicious!
Made this today using quinoa. Lovely recipe for summertime when the herbs are abundant in the garden. Don’t overlook the mint. It really enhances the flavor!