I wish I had a better photo of this delish dish to share with you...but it was gobbled up in a flash. Yesterday when I pulled out the precious 2 tablespoons leftover for a little snack, it hit me...I've got to share this on the blog! It is just too delish! (& too easy peasy too :)
I had pulled the recipe from a Martha Stewart Living Magazine about 15 years ago and it has remained a favorite ever since. The recipe calls for regular couscous, but I used Israeli couscous this time because that is what I had on hand. The texture of the Israeli couscous is plenty different & also needs a bit more cooking time, but it is sooooo good so if you've got it, I'd definitely recommend it. 15 years ago, I used to get my Israeli couscous at a middle eastern wholesaler on Atlantic Avenue in Brooklyn, but these days I get it from my local market in a big jar.
We ate our couscous on a bed of fresh spinach with shrimp & scallop cakes (also from our local market, they've got a fabulous seafood department). seriously YUM!
so here ya go! enjoy!!!
Garden Vegetable Coucous
1 cup uncooked couscous
1 small bell pepper diced (I used yellow this time b/c they were on sale at my market)
4 small scallions (white & green parts only) sliced nice & thin
1 small tomato seeds removed & diced
2 Tablespoons olive oil
a little over 1 Tablespoon freshly squeezed lemon juice (about a 1/2 of a lemon, depends on your lemon)
Kosher Salt & Pepper
1 Tablespoon chopped fresh parsley
1. Prepare your couscous according to the package directions. Set the warm couscous aside.
2. At the bottom of the bowl you will be serving the dish in, whisk together the olive oil & lemon juice. Add Kosher salt & peper to your taste.
3. Add all your veggies & parsley to your bowl, then add your warm couscous.
3. Toss everything together so every bit gets some dressing & enjoy!
happy thursday!
xoxo
gi
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