Israeli Couscous with Fresh Corn, Tomatoes, and Feta

Now on our summer menu, something that the kids love and easy to get from the garden....

Israeli Couscous

 This is a  colorful summery dish, which is a cross between a warm salad and a pilaf. Folding the corn and tomato into the couscous while it’s still warm brings out the vegetables’ flavor, softening them slightly and making them even juicier than they started out. It also makes the feta cheese very creamy.

If you do have leftovers, it will make a marvelous light lunch the next day, though you might want to pop the couscous into the microwave for just a few seconds to make everything nice and supple, especially if you’ve stored it in the fridge.

Ingredients

	1	large garlic clove
	¾	tsp. plus 1 pinch kosher salt, or to taste
	2	tsp. freshly squeezed lemon juice
	¼	tsp. freshly ground black pepper
	3	Tbsp. extra-virgin olive oil
	1½	cups Israeli couscous, preferably whole-wheat
	1	cup fresh corn kernels (from 1 large ear)
	1	large ripe tomato, diced
	3	oz. crumbled feta cheese (optional)
	2	Tbsp. chopped fresh basil

Steps

1. Using a mortar and pestle or the flat side of a knife, mash the garlic and a pinch of salt to a paste. In a small bowl, whisk together the garlic paste, lemon juice, remaining ¾ tsp. salt, and pepper. Whisk in the olive oil.
2. Cook the couscous according to package instructions; add the corn for last 5 minutes of cooking. Drain well.
3. In a large bowl, combine the hot couscous-corn mixture, tomato, and vinaigrette. Let the couscous cool for about 10 minutes before gently folding in the feta and basil.

Notes

Just about anything goes with this terrific little dish, and you can vary the vegetables, herbs, and cheese to match your mood and what’s in season. Here are a few ideas:

Chopped spinach will wilt appealingly if you fold some into the hot couscous, sautéed mushrooms make it autumnal, and roasted red peppers are an excellent substitute for the tomato.

Parmesan cheese will give the dish added depth of flavor, and ricotta salata is just tasty anywhere you use it.

Fresh rosemary is very appealing used here in place of the basil for several reasons. It’s less likely to turn black when you toss it with the warm couscous and therefore makes a better presentation. And I love its piney flavor and scent with fresh summer tomatoes and briny feta.

The textural aspect of the juice-bursting nibs of corn really is nice. I would say it might even be worth using good frozen corn if you can’t get good sweet fresh corn. But that depends entirely upon how you feel about frozen corn.

Source: http://www.culinate.com/books/collections/all_books/cook_this_now/israeli_couscous_with_fresh_corn_tomatoes_and_feta

roasted veggies with quinoa

this was so good i had to put it on-i was eating this for dinner thinking, i can't wait to eat this for lunch tomorrow too!!


i just cooked quinoa in chicken broth i my rice cooker-and roasted a pan of zucchini, summer squash, orange peppers& slivered almonds. when the quinoa was done i mixed it all together and put it in the oven to keep warm-i threw a little cheese on top for more flavor.

sorry audj for not posting for so long-but i am back now

cool summer dinner

I'm not sure what Casha called this meal, but it is a delicious and refreshing summer meal.

combine:
2 qts greens (spring mix)
1 head romain or green leaf
1 or 2 english cucumbers
1 or 2 can mandarin oranges
1 pckg craisins
1 cup candied pecans

Cook, drain, and rinse angel hair pasta. Grill seasoned chicken breasts and baste with Yoshida sauce, slice thin.

dressing:
8 Tbsp toasted sesame seeds
4 tsp salt
1 cup salad oil
3/4 c honey
1 cup red wine vinegar
Shake and chill over night.

To eat:
Place mound of greens on plate, add a mound of pasta and several chicken slices. Drizzle dressing over top or you can just mix everything together and mix the dressing with it, either way, it is yummy.

grilled squash pasta salad

16 oz bowtie pasta
1 lb crookneck sqaush cut into 1 inch chunks, 1 lb zucchini cut into 1 inch chunks
1/2 cup olive oil, divided, salt, 2 tbsp vinegar, about 1/2 tsp fresh ground black pepper
2 tbsp chopped fresh oregano, 1/4 to 1/2 cup toasted pine nuts, 1/4 c chopped olives

Cook pasta until tender, rinse until cooled. Prepare grill on medium heat, thread squash and zucchini chunks on metal skewers and place on baking sheet, brush vegetables with 1/4 c olive oil on all sides and sprinkle to taste. Put skewers on grill and cook about 10 minutes, turning occasionally, or until veggies are very tender. Meanwhile, whisk together remaining olive oil, vinegar, and 1/2 tsp pepper in a small bowl. In a large bowl, toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss. Serve warm or cold.

spincah tortellini salad

1 bunch of spinach, about 2 cups of small tomatoes (cherry, pear…), 1 package fresh or dried tortellini, about 8 oz feta cheese, Sweet Onion Dressing (Ken’s)

Cook tortellini according to package rinse and cool then mix all the other ingredients together and toss with dressing to taste. Options: if desired add grilled chicken, fresh cucumbers, or broccoli to salad.