Couscous is a pasta too!..Most of us don’t think of it as one. But in Sicily a dish of couscous is commonly served as first course as is a pasta dish. Here’s my recipe for an easy to make, bright, fragrant couscous dish. Use Meyer Lemon oil to emphasize the fresh lemon taste.
1 cup couscous
1 1/4 cups water
1 teaspoon Meyer Lemon Oil
1 tablespoons extra virgin olive oil
3/4 tsp sea salt or kosher salt
1/2 cup shopped scallions
1/4 cup chopped leeks
1 fresh garlic clove minced
finely grated peel of 1 fresh lemon
1/4 tsp of freshly ground black pepper
In a saucepan (2-3 quart size) heat water till boiling. Add in couscous when boiling with sea or kosher salt. Cover and reduce heat. Simmer for approximately 10 minutes, stirring once.
Place Extra virgin Olive Oil in small saute pan. Place in scallions, leeks, garlic and saute on low to medium heat for 3 minutes or until leeks & scallions, garlic, have just begun to turn golden. Stir in lemon peel. Remove from heat.
Drain couscous. Place couscous in saute pan with garlic mixture. Toss gently, drizzle with Meyer Lemon Oil.Serve and top with freshly ground black pepper. For garnish decorate plate with long strips of lemon peel or fresh lemon slices and fresh ,torn mint leaves.
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For lots of Holiday Ideas, Recipes, Tips, get your copy of the book selected as The Best Italian Cuisine Book in the USA– The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
*October 14th-Lower Southampton Twp Library-book signing and Olive Oil & Balsamic Vinegar tasting and presentation
*October 27th-11AM-NBC TV !10 Show (morning magazine show-0check your local paper for listings)
*October 29-31- Philadelphia Gourmet Food & WIne Show-Culinary Book Signing event-signing copies of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
*Nov 2nd-Franklin Lakes Library-Book singing and Olive oil sampling & Tasting
*Dec. 4th-Borders Princeton, NJ
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Peace, Love & Pasta.