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.


- 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


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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