Post by Amani on Oct 12, 2004 11:31:35 GMT -5
Tomato, Basil, Couscous and Lentil Salad
Makes 8 to 10 servings
8 ounces Moroccan couscous
4 ounces French green lentils (about 1/2 cup)
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt to taste
sugar to taste
1 cup cherry tomatoes, quartered
1/4 cup fresh basil, chopped
1/4 cup pine nuts, toasted
2 tablespoons red onion, diced
fresh mozzarella cheese sliced for garnish
fresh basil for garnish
Cook couscous and lentils separately in chicken or vegetable stock, set aside and cool.
Mix olive oil, balsamic vinegar and salt and sugar to taste for vinaigrette. Stir vinaigrette into couscous until thoroughly mixed.
Add remaining ingredients to couscous and mix well. Garnish with slice of fresh mozzarella and fresh basil for service.
Mediterranean Couscous Salad
Makes 6 servings
8 ounces Israeli couscous
2 tablespoons olive oil
2 teaspoons fresh garlic, minced
4 ounces fresh spinach, julienne cut (matchstick size strips)
1/2 cup sun-dried tomatoes, diced
1/2 cup black olives, diced (Calamata olives preferred)
1/4 cup red onion, diced
1 tablespoon fresh oregano, chopped
2 tablespoons fresh mint, chopped
4 ounces Feta cheese
Lemon Vinaigrette:
1/4 cup lemon juice
1/4 cup extra virgin olive oil
kosher salt to taste
sugar to taste
Cook Israeli couscous according to package directions. Set aside and cool.
To make vinaigrette, mix olive oil and lemon juice with whip. Add sugar and kosher salt to taste.
Heat olive oil in a pot, add garlic and heat for 30 seconds while stirring. Add fresh spinach and stir until wilted and fully coated. Remove spinach and cool. Add all remaining ingredients including vinaigrette and spinach (excluding Feta cheese) and mix well. Chill salad.
Garnish with Feta cheese before serving.
Israeli Couscous with Cashews and Fresh Herbs
Makes 6 servings
1/4 cup olive oil
1/2 cup onion, diced
8 ounces Israeli couscous, uncooked
2 cups chicken stock
1/2 cup orange or red pepper, diced
1/2 tablespoon cumin
1/2 cup cashews, chopped
black pepper to taste
2 teaspoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped
Heat olive oil in a large skillet, add diced onions and sauté over medium heat until onions are almost transparent. Add the Israeli couscous and sauté until lightly toasted in color.
Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer. Add cumin, chopped cashews and pepper to taste.
Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone. Remove from heat and stir in fresh thyme and oregano before serving.
Makes 8 to 10 servings
8 ounces Moroccan couscous
4 ounces French green lentils (about 1/2 cup)
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt to taste
sugar to taste
1 cup cherry tomatoes, quartered
1/4 cup fresh basil, chopped
1/4 cup pine nuts, toasted
2 tablespoons red onion, diced
fresh mozzarella cheese sliced for garnish
fresh basil for garnish
Cook couscous and lentils separately in chicken or vegetable stock, set aside and cool.
Mix olive oil, balsamic vinegar and salt and sugar to taste for vinaigrette. Stir vinaigrette into couscous until thoroughly mixed.
Add remaining ingredients to couscous and mix well. Garnish with slice of fresh mozzarella and fresh basil for service.
Mediterranean Couscous Salad
Makes 6 servings
8 ounces Israeli couscous
2 tablespoons olive oil
2 teaspoons fresh garlic, minced
4 ounces fresh spinach, julienne cut (matchstick size strips)
1/2 cup sun-dried tomatoes, diced
1/2 cup black olives, diced (Calamata olives preferred)
1/4 cup red onion, diced
1 tablespoon fresh oregano, chopped
2 tablespoons fresh mint, chopped
4 ounces Feta cheese
Lemon Vinaigrette:
1/4 cup lemon juice
1/4 cup extra virgin olive oil
kosher salt to taste
sugar to taste
Cook Israeli couscous according to package directions. Set aside and cool.
To make vinaigrette, mix olive oil and lemon juice with whip. Add sugar and kosher salt to taste.
Heat olive oil in a pot, add garlic and heat for 30 seconds while stirring. Add fresh spinach and stir until wilted and fully coated. Remove spinach and cool. Add all remaining ingredients including vinaigrette and spinach (excluding Feta cheese) and mix well. Chill salad.
Garnish with Feta cheese before serving.
Israeli Couscous with Cashews and Fresh Herbs
Makes 6 servings
1/4 cup olive oil
1/2 cup onion, diced
8 ounces Israeli couscous, uncooked
2 cups chicken stock
1/2 cup orange or red pepper, diced
1/2 tablespoon cumin
1/2 cup cashews, chopped
black pepper to taste
2 teaspoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped
Heat olive oil in a large skillet, add diced onions and sauté over medium heat until onions are almost transparent. Add the Israeli couscous and sauté until lightly toasted in color.
Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer. Add cumin, chopped cashews and pepper to taste.
Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone. Remove from heat and stir in fresh thyme and oregano before serving.