Israeli Couscous Tabbouleh
That's what Israeli couscous looks like to me. Super cous! During the ongoing assault on the grain and bean inventory, this week's work will include a fava bean puree of dried beans atop sauteed broccoli rabe and a yellow split pea dish. Yesterday's offering was this yummy recipe from this month's Bon Appetit. I cooked the couscous in vegetable broth (good old Better Than Bouillon) and sauteed chicken thighs to be cut up and toss with it. Mangia!
Bon Appétit | July 2013
by Eric Ripert
yield
Makes 8 servings
Makes 8 servings
Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.
Ingredients
add to shopping list- 1 1/2 cups Israeli couscous
- 1 small shallot, finely chopped
- 1/2 cup extra-virgin olive oil
- 2 tablespoons (or more) fresh lemon juice
- 1 English hothouse cucumber, unpeeled, seeded, finely chopped
- 3 cups cherry tomatoes, halved
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- Kosher salt, freshly ground pepper
Preparation
Cook couscous according to package directions; drain. Rinse with cold water and drain well.
Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine.
DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.
Read More http://www.epicurious.com/recipes/food/views/Israeli-Couscous-Tabbouleh-51175480#ixzz2Y5AaxwJ7
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