Isreali couscous are tiny pasta made of wheat* that favor traditional pounded semolina couscous in its round shape. It assists well in cold salads like the recipe below or co-starring in a broth based soup. Unless I'm baking, I don't normally measure my spices- I taste as I go. Although the end result is mild, this salad has some sharp ingredients, so if you're not measuring, add carefully. Let the flavors meld overnight & adjust later if necessary. As always, cook and prepare with local unfooled-around-with ingredients as much as possible. If you're in the DC area, GLUT CO-OP has you covered.
What You'll Need:
6 cups water
1 1/3 cups toasted Isreali couscous
1/2 small red onion
15-18 lil tomatoes
4 handfuls baby spinach
1 handful fresh basil
4 tablespoons cold pressed extra virgin olive Oil**
4 tablespoons red wine vinegar
2 teaspoons sea salt
1 1/2 tsp paprika
2 small garlic cloves
3/4 tsp dry herb blend including and/or thyme/rosemary/marjoram/oregeno/savory/sage
OR***
2 twigs rosemary, oregeno & thyme each (stem & leaves attached)
How To Prepare:
While your 6 cups of water come to a boil in a non aluminum pot, clean &
Finely slice 1/2 a red onion
Halve your lil tomatoes
Crush your garlic w/ a garlic press or with the back of a large knife
Rough chop your baby spinach & basil
set aside
Pour 1 1/3 cups of Isreali couscous into your boiling water & stir
Prepare your herbs & spices while your Isreali couscous tenderizes (al dente in 10 minutes)
Pour cooked couscous into a collander to drain & rinse thoroughly with cold water. Place couscous in a large bowl. Pour in olive oil**, sea salt, garlic, red wine vinegar, paprika & dry herb blend (if you're using it) & stir. Toss in the onion, lil tomatoes, spinach & basil. Gently mix. Taste. Refrigerate in a non-metal dish overnight. Taste & adjust accordingly before serving.
***If you prefer to use fresh herbs, scatter the rosemary, thyme & oregeno (twig & leaves attached) throughout the dish before placing it in the fridge overnight. Remove the herbs, taste & stir before serving. The flavors should have infused nicely.
*I've heard that Whole Foods sells quinoa pasta. It probably subs nicely.
**Don't have cold pressed extra virgin olive oil? Flax Oil probably subs nicely.
ENJOY!!!! peace
Bonus: Formed in The District
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7 comments:
OMG.....too much for 1 day. Gonna tryn and make this meal...love to the new blogger!
please do! thanks & love to you as well Sun
good food post. I miss these. I remember when u all had sumthing every day just about. What happened?
Sounds good..............but is it? I am not a big cooker but if i fwd this to a friend maybe they can make it. U have any good vegan PB & J recipes?
Peace Newbee,
While everyone’s palate interprets taste differently, I wouldn’t post something I didn’t think you and other readers couldn’t enjoy. I made a version of this twice and refined it until I got the recipe you see. (FYI, I used dried herbs & fresh garlic).
Regarding a good PB & J:
While I don’t have a full recipe, I make it with fresh raw chunks of strawberries, apple fruit pectin blended with hot water (found at most whole foods & other ‘healthy’ markets) per the directions on the box and agave nectar or cane juice to sweeten. Fold it together so your berries stay chunky then put it in the fridge and enjoy. No need to boil down the berries like you find at most stores.
For nut butter, I just put toasted or raw almonds or peanuts in a bag and carefully bang a mallet over it. If I want it a little smoother, I toss it in the blender/food processor. That only works if you’re making a larger quality. Add cinnamon, a pinch of sea salt or the natural sweetener of your choice and fold it in. Full of texture and crunch. Below are links for bread. Def be wise in your choice. peace
http://wellandgoood.blogspot.com/2010/06/just-good-black-china-rice-bread.html
http://wellandgoood.blogspot.com/2009/11/ezekiel-grains.html
http://wellandgoood.blogspot.com/2009/09/vegan-baking-as-science.html
http://wellandgoood.blogspot.com/2009/05/dont-eat-bread-grow-up.html
Goodness. I didn't expect a response this fast. Thank you for the insight. Def gonna check those links right now. Peace and thanks
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