I am a mother with two young children at home. One of my biggest challenges is to create exciting new dishes for my family each day. We love to try new ingredients or new combinations to make them fun and delicious. Let's cook together. It will be a fun ride. I promise!
Wednesday, July 1, 2009
Tuscan CousCous
I wanted to give an italian flavor to my Couscous, so I created this recipe. The flavors came really well together and provided such a earthy taste to it.
Ingredients:
- For the pesto:
1 1/2 cup (not packed) fresh sweet basil leaves
2 oz. pine nuts
1/2 cup grated parmesan cheese
1/4 cup olive oil
Salt and Pepper to taste
- For the Couscous:
1 can diced tomatoes (with its juice)
1 shallot
1/8 tspn. black ground pepper
1 cup Couscous
1 1/2 cup water
1/2 tspn. salt
Directions:
In the bowl of a food processor fitted with the blade, add all the pesto ingredients but the olive oil. Pulse for a few minutes and add the oil in a steady stream until everything is well blended and emulsified. Set aside.
In a medium saucepan combine undrained diced tomatoes, shallot, pepper, water and salt. Bring to a boiling. Stir in Couscous. Cover; remove from heat and let stand for five minutes. Fluff with a fork and add the pesto mixture until well blended. (Do it gently or you'll end up with a mushy mess). Transfer to a serving bowl or platter and serve. (You can either serve it hot, room temperature or cold)
(I molded the couscous on a bowl lined with plastic wrap. Then, I flipped it over a round platter and decorated with lettuce leaves, stuffed olives, sun-dried tomatoes and toasted pine nuts)
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