October 9, 2010

COUSCOUS

Monte wanted me to share his creation. We had some couscous leftover from a supper, so the following morning he simply added some egg till it held together and then dropped spoonfuls onto a heated oiled griddle or skillet, flattening them out. Cook on both sides till golden brown.



We've tried it a few times more. He's added a no-salt seasoning full of herbs. I've added some cinnamon and vanilla, and of course topping them with maple syrup.



Love the simplicity, since couscous with added hot water is done in a minute. And love the bit of crunch!


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A salad we really like is with couscous. My taste buds were having quite a craving for it for awhile.



In a bowl put

1 cup couscous and 1 tsp salt.

Mix in 1 1/3 cups of the hottest tap water and come back and stir it occasionally while mixing up the rest of the ingredients.



Anything can be mixed in, but for starters, try this:

Chop 2 cups loose parsley

Mix with

1 Tb fresh lemon juice

1 Tb olive oil

6 green onions chopped (green tops included)

4 cups spinach cut in ribbons



Make dressing and add as much as you like:

2 Tb fresh lemon juice

1/2 tsp salt

1 cup half&half



I like to add cherry tomatoes

&/or roasted red pepper chopped

or mint, making the dressing of orange juice, zest and vinegar

. . . . . . .



I only use olive oil in all my cooking. I buy three kinds. The cheapest kind in a large container is virtually flavorless. A virgin kind I use for sauteing. Then I have a more expensive extra virgin kind for salads, and other times it's not cooked, and for dipping bread in - yum!!!! Good flavored olive oil with a seasoning and great whole grain bread--I crave! but can't eat a lot of or I'd be a fattened cow.



I always have a pretty wooden bowl or basket of lemons and limes. We use these ALL the time--whether just in water or squeezed onto salad alone with the good olive oil...



I also love green onions.



I love lots of things...
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