Most often with couscous, I go savory (parmesan or gruyere with some fresh herbs is a favorite). Israeli (or "pearl") couscous is wonderful as a savory side, but between the two, I prefer pearl couscous when the preparation is sweet -- with apricots and warm spices makes a great breakfast alternative to oatmeal. The slightly chewy texture, relatively quick cooking time and bland mild flavor that goes with anything...it's great! And although the smaller, standard variety of couscous works just fine, I also personally prefer pearl couscous for most cold salad recipes...similar to other pasta salads. Here's a mix that can go hot or cold:
Ingredients
2 C cooked pearl couscous (prepare according to package directions - super easy)
½ sweet onion, small diced
1 nectarine, small diced
¼ C orange juice
1 T melted butter
salt to taste
¼ C fresh basil leaves, chopped or torn
Directions
Gently stir together all ingredients - reserving a little of the basil leaves for garnishing. If you're preparing this hot the butter doesn't have to be melted in advance, just mix it in with the hot prepared couscous and it'll melt as it mixes. Garnis with remaining basil just before serving.
No comments:
Post a Comment