This may sound a little too eclectic to some people. But let me tell you, it is all very common ingredients and flavors. It wasn't very difficult to make either. Oh, and it tasted good!
I got the recipe from a special on Éric Ripert in Bon Apetit magazine. Eating at his restaurant Le Bernadin in New York is definitely on my bucket list. I thought it sounded like a good dish; and it gave me the opportunity to use items from our own garden.
I started by slicing several cups of cherry tomatoes.
Cook some Israeli couscous according to the package directions.
This is much larger and fuller than most couscous. I think it resembles spherical pasta if you ask me. (Since you're reading my blog, I assume you are.)
Rinse in cold water, drain, and set aside to cool. A little colander like this comes in handy when you don't have a huge batch of pasta. These holes are also small enough so my couscous didn't all slip through.
Whisk 1/3 cup olive oil, 2 tbsp lemon juice, and 1 small shallot (finely chopped) in a large bowl. Peel & slice an English hothouse cucumber. Chop 2 tbsp parsley and 2 tbsp mint.
I went a little lighter on the mint for ours, as you can see. Mix the herbs, cucumber, couscous, tomatoes, and a little salt & pepper together in your bowl. It says it can be made 1 day ahead; but it's best to add the herbs just before serving.
The Israeli couscous has an awesome texture to it. I want to find more recipes to use it now. The cucumbers, tomatoes, and herbs add a real freshness to this dish. There is acidity from the lemon juice, and some sweetness from the tomatoes. Put it all together, it's a really refreshing bite.
Sorry for the blurry picture.
No comments:
Post a Comment