Fresh summer pasta vibes via couscous, that provides a mellowed toasty taste with fabulous texture. Some zip is provided via the celery and mint. Couscous can be served at room temperature or even refrigerated/cold. This recipe serves as a base for many varieties and combinations of vegetables. Works best as a side dish to grilled vegetables, fish, chicken or just as a mid-day snack.
Ingredients (serves 2)
1 cup of pearl Couscsous
1/4 of a large cucumber - diced
A handful of mint - chopped
1/4 of a celery stalk - diced
1/2 carrot - diced - Heirloom works best
Olive Oil & Lemon
Salt and Black Pepper
Optional: arugula, onion, zucchini, olives, tomato
Optional: the couscous can be seasoned during the cooking process, with turmeric for example.
Steps
Pearl couscous can be prepared in a variety of ways, the most common being boiled and strained like a pasta, or toasted and boiled until the water is absorbed, like a rice. What's most important is NOT overcooking the couscous, so choose the method you're comfortable with.
Prepare the couscous via either boiling or pan/toasting and boiling. Remove from heat when fork tender. In a bowl, Add olive oil to the couscous avoid clumping, and stir with a fork, not spoon, to fluff. Try not to overwork the couscous too much as it will get sticky
Chop/Dice all of the ingredients and set aside in a bowl
When the couscous is near room temperature, fold couscous into the other ingredients, add 1 tbsp of olive oil, salt and black pepper, and lemon to taste.
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