You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Israeli couscous with vegetables and walnuts



This is one of those, "do as I say, not as I do" recipes. It looks good, but I screwed up several key things. Here's the recipe as it should be...

Prepare 1 cup (dry) Israeli/large-pearl couscous according to package directions. I spiked the cooking water with lemon thyme, sherry, and a little Vegeta. Don't overcook it! Use less water and add more at the end if you need to.

Cut half a red onion into small pieces, toss with a small amount of oil, and broil, stirring often, until soft and starting to blacken in a few places. Set aside.

Toast 1/4 cup walnuts. Set aside.

Saute a clove of garlic with one good-sized carrot, julienned, and about half a pound asparagus, cut in bite-sized pieces. My carrot got too soft, so you might want to add the asparagus a little ahead of the carrot if the stalks aren't slender.

Toss couscous and vegetables together. Add roughly broken or chopped walnuts and a handful of chopped parsley. Dress with lemon juice, with or without some rice or white-wine vinegar, and salt.

Then, don't forget the critical step I forgot until I'd photographed the plate and eaten half of it: Sprinkle with smoked paprika. It was good before then, but just fantastic once I'd added that flavor.

Makes enough for two servings, if it's not all you're eating for that meal.
Tags: cous-cous, salads-pasta salads, seasonal recipes-spring, vegetables-asparagus
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