Wednesday, July 20, 2011

Couscous

Chilled Israeli Couscous


‎2 cups Israeli Couscous (bigger couscous bulbs), 4 cups water, 1 tbsp EVOO. Toast couscous in EVOO, until lightly tan- then add 4 cups of water. Bring to boil, then simmer for about 10 minutes (water needs to absorb/evaporate). Chill couscous. After it's cold, add diced tomatoes, feta cheese, salt and pepp to taste- mix. Drizzle 1/2 tsp of EVOO and enjoy.





CousCous eaters... that Israeli couscous I posted about a few days ago- here's another recipe if you want to try it. Toast the IC in 1 tbsp EVOO for until you have a blend of light tan and tan couscous. Then, add your water, boil, then simmer- let the water absorb. In a separate pot, toast some pumpkin seeds (about 3/4 cup). Set aside. After the couscous is cook, salt and pepp to taste. Drizzle about 1 tbsp evoo and mix in toasted pumpkin seeds. SO GOOD. It also tastes yummy cold, the next day!

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