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.

Lemony Couscous

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.

Shop for yummy specialty oils and Balsamic vinegars to liven any dish

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

 Shar Family food memories right her on our blog in our Share the Joy Feature

Peace, Love & Pasta.

Maria

copyright 2009, Maria Liberati

Whether fresh or dried, herbs and spices are the essence of life—particularly life in the kitchen! Fresh dill complements any salad; and what is tomato sauce without fresh basil or guacamole without garden fresh cilantro? What about blending herbs to make a new, distinct flavor to add to your delectable dishes?

Combinations of herbs and spices can be concocted to make even the simplest vegetables soar with flavor. Herb combos can be made with or without salt, depending on your preference. In fact, mixing salt with spices become herbed salts—something you can sprinkle onto any meal instead of plain old salt.

When making an herb mixture, there are 2 important things to remember:

1. Measurements are key—too much of one herb will overpower the other flavors in the mixture. Start with small amounts and add more to taste.

2. Use herbs that will complement one another in the same dish, yet don’t be afraid to try some unfamiliar combinations. You might come across a blend that could become a family favorite!

It is no secret that oregano, basil, rosemary and thyme are classic Italian herbs. They season most Italian dishes with a special zeal. However, have you ever tried adding some different spices or herbs to your spaghetti sauce? Cilantro may not be a typical Italian herb, but chop some up and add it to your sauce for an extra punch.

Making herbed salt

Try this: Mix 1 cup of coarse sea salt with 2 tsp each: dill seed, coriander seed, cumin seed, and whole peppercorns. Pour this mixture into a clear “pepper mill” and you now have some freshly ground salt to spice up your meals every time. This also makes a great gift for the food lovers on your list who are otherwise impossible to buy for.

Each herb and spice has its own distinct flavor and when you blend it with other herbs and spices, it adds or changes the essence. Be creative, but remember to add herbs and spices in small steps. You can always add more but you can’t take it away!

Perfect for the Holidays    The Basic Art of Italian Cooking:Holidays & Special Occasions filled with 140+ recipes, menus, wine pairing tips and short stories about life in a charming town in the mountains of Italy.

Thanks to the Ladies of the Horsham Friends Library for organizing a book signing for me this past week for both of my books. And please stop by the Horsham Townshp Library in Horsham ,Pa and purchase a copy of the best selling book The Basic Art of Italian Cooking . Proceeds go to the Friends of the Library, a great way to promote literacy!