Monday, October 5, 2009

Cous Cous Revisited

I've posted about the virtues of cous cous before as a staple and a backdrop for fresh veggies. Regular cous cous is delicious but if you ever see Israeli cous cous (Trader Joe's has a good one) give it a try. Whereas cous cous reminds me of rice, Israeli cous cous definitely leans toward pasta in texture and tastes almost like orzo. It stands up to a sauce or dressing and absorbs flavors quite well.

Here is a recipe for a greek style salad, best served room temperature or chilled.

Ingredients

1 box Israeli cous cous
Handful kalamata olives, chopped
1 small bunch scallions or chives
Handful tomatoes, chopped
1 small red onion, chopped
Handful toasted pine nuts
Balsamic Vinegar
Olive oil
Juice of 1 lemon
Optional: handful of capers

Cook the cous cous according to the package. While it's still warm, add all of the ingredients along with salt and pepper.

1 comment:

  1. As you know, I am not much of a cook. My favorite thing about couscous apart from the taste? THE EASE OF PREPARATION!!!!

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