Julia Child is reported to have said, "I was 32 when I started cooking; up until then, I just ate." For me, I was 30. While I have always loved food, cooking was something I feared, disliked, and avoided until motherhood compelled me to overcome my feelings and, in spite of myself, I found I began to enjoy trying new recipes, creating tasty meals, and sharing them with others. These are the adventures of my learning to love something that overwhelmed and intimidated me for far too long. I hope you will enjoy (and perhaps benefit from) the tales of a reluctant cook!
Thursday, August 28, 2014
Greek Israeli Couscous Salad (originally posted April 28, 2014)
I can’t remember where I got this recipe, but when I asked hubs what he might like to eat this past week, he reminded me of it, and I wondered why it had been so long since we’ve eaten it. It’s quite good. It’s quick, easy, healthy, and it works well as a lunch, a light dinner, or a side. Furthermore, my toddler, Ms. Pickypants, who is totally impossible to please loves it. Hallelujah!
I love rediscovering old recipes :)
Greek Israeli Couscous Salad
Serves 4
1 shallot, minced
1.5 C couscous
3 T evoo
2 C water
2 T lemon juice (fresh is best, though not necessary)
1/2 t salt
1/2 C feta
1 diced cucumber
1 large diced tomato
1 T parsley (or mint), chopped- we prefer mint
Directions:
Place couscous an 1 T evoo in pot and toast for 5 min. over medium heat
Finely dice/mince shallot
Add water to couscous, bring to boil, summer 12 min (covered)
Sautee shallot
Remove couscous to bowl and cool
Pour in remaining ingredients, plus 2 T oil and stir
Serve!
***This recipe is very easy to double, and even if I don’t double everything, I do at least add extra of a few of the ingredients. This time, I added extra cucumber, tomato, feta, shallot, and mint to give some more bulk and have more for leftovers. It was delish!
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