Thursday, June 30, 2011

Israeli Couscous From The Midwest

This is the second article I did for Honest Cooking Magazine. The first being about my rouille and my night in a French bistro.

This dish came about after a trip to the farmers market where I found English peas. They are scarce in the Midwest so when I find them I am gleeful.

Cooking dinner last night for father’s day I had steak on the grill, potatoes roasting, farm fresh tomatoes sliced and peas from the market. Not quite sure what to do with those peas? The first thing that came to mind was risotto. No that would not quite go with the menu and too hot a dish for a summer meal. After scouring the cupboards I found a box of Israeli couscous. This became my inspiration for the recipe that follows.
Israeli couscous is sometimes called pearl or maftoul. It is larger than Moroccan couscous and it’s pearly round shape reminds me of tapioca although the taste is nothing like it.

Israeli Couscous with Fresh Peas 
1 box Israeli couscous, prepared as package directs
2 Tbsps (14.78 ml) extra virgin olive oil
½ large shallot, diced
1 cup (227 g) fresh English peas, blanched
salt and pepper to taste
mint and Italian parsley, chopped

Saute shallot in olive oil until translucent. Add cooked couscous and blanched peas. Season to taste with coarse salt and pepper and chopped herbs.

I loved this dish. It is a perfect side for summer meals. Would travel well so great for picnics too.

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