Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Couscous Salad with Cherry Tomatoes and Bell Peppers

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Couscous Salad with Cherry Tomatoes and Bell Peppers Empty Couscous Salad with Cherry Tomatoes and Bell Peppers

    Post by Lobo Wed 20 Jan 2016, 1:55 am

    Couscous Salad with Cherry Tomatoes and Bell Peppers Img9l
    Couscous Salad with Cherry Tomatoes and Bell Peppers
    Couscous Salad with Cherry Tomatoes and Bell Peppers Rating

    Read Reviews

    Write a Review
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Servings: 8
    Although couscous is commonly mistaken for a grain, it is actually tiny pasta made from durum-wheat semolina. In North African countries such as Tunisia and Morocco, where it is a staple, it is traditionally made by hand and then steamed twice in a special two-tiered pot called a couscousière. Elsewhere, precooked dried couscous, sometimes called instant couscous, is available either packaged or in bulk. It requires no cooking at all, just rehydrating in boiling water, before serving.






    • 129

    Ingredients:


    • 2 cups water
    • 1⁄4 cup plus 1 tsp. extra-virgin olive oil
    • 1 tsp. salt
    • 2 cups instant couscous
    • 1 1⁄2 roasted red bell peppers, peeled, seeded
        and coarsely chopped (see related tip at left)
    • 1 1⁄2 cups mixed red and yellow cherry
        tomatoes, stemmed and halved lengthwise
    • 1⁄4 cup chopped fresh mint, plus whole sprigs
        for garnish
    • 1⁄4 cup fresh orange juice
    • 1 Tbs. grated orange zest
    • 3 Tbs. red wine vinegar

    Couscous Salad with Cherry Tomatoes and Bell Peppers Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    In a saucepan over high heat, combine the water, the 1 tsp. olive oil and 1/2 tsp. of the salt and bring to a boil. Pour in the couscous, stirring constantly, then remove from the heat. Cover and let stand for 15 minutes. The liquid will be fully absorbed and the couscous will have plumped.

    Transfer the couscous to a large serving bowl. Using a fork, fluff the couscous grains to separate them. Add the bell peppers, tomatoes, chopped mint, orange juice, orange zest, the 1/4 cup olive oil, the vinegar and the remaining 1/2 tsp. salt. Mix gently but well. Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend.

    Garnish with the mint sprigs and serve the salad chilled or at room temperature. Serves 8.

    Make-Ahead Tip: Because this salad is best when the flavors have been allowed to blend for several hours, it is a good choice for making in the morning and taking along to a leisurely picnic. It can be carried easily in a covered bowl.
    Adapted from Williams-Sonoma Collection Series, Salad, by Georgeanne Brennan (Simon & Schuster, 2001).
    • Back to top
      Current date/time is Wed 18 Sep 2024, 9:10 pm