Tuesday, September 25, 2012

Gazpacho and Courgette Couscous recipes

I neglected to post the recipe for the Gazpacho Couscous the other day, on purpose.  I thought the blog post was getting a little long so decided to just post the pictures from Tapas night .  But, I took a lot of pictures for the Couscous recipes, and since I did, I want to share with you.
Gazpacho Couscous


By the way, I have to admit to something here, I was so excited when I saw the package of Israeli Couscous at World Market, I just grabbed it and hurried up and bought it and put it in my pantry to use.  Then when I pulled it out on Saturday to make these dishes, I read the label.

Yup, read the label.

Turns out what I bought was Israeli Couscous with lentils, green peas and orzo.   But since I had the water boiling already, I went ahead and cooked it.  And you know it was good.  I did taste it, and it was a blank slate.   So I decided to go ahead and make the Gazpacho Couscous anyway.   I mean if I didn't tell people that I hadn't read the label, they were never going to know it wasn't quite what I had intended to cook.  (of course I just confessed here, but don't tell anyone, OK?)


Gazpacho Couscous Recipe
1 1/2 Cups uncooked Israeli Couscous, cooked according to package directions.
 1/2 red onion, finely diced
1 small green pepper, finely diced
1 cucumber, finely diced
1 container  (8 oz.) grape tomatoes, cut in quarters
1/2 cup EVOO
1/4 cup (approx) Rice Wine Vinegar
Salt and Pepper
2 tablespoons (more or less) finely minced mint leaves.

Toss all together and place in fridge for at least 3 hours, then taste and adjust seasonings.

I have to say this turned out so good, but did make a lot, enough that I was able to share with friends.   In other words, they got to take some home with them. 



 And I also made some Courgettes and Mushroom Couscous as well.   That wasn't as photogenic, but it sure tasted good.
Courgette and Mushroom Couscous

Here's the how to on that one.   Oh and Courgettes, we call them Zucchini on this side of the pond, personally, I'm going to continue to call them Courgettes, cause I think it elevates them, a little.   Makes them just a tad more elegant, and if you think of all the things you can make with a Zuch, well, I just think they deserve to be called something cool.

Courgettes and Mushroom Couscous

1 1/2 cups uncooked Israeli Couscous, prepared according to package directions
1 small courgette, diced  (zucchini)
8 oz. Fresh Mushrooms, diced  (next time I'm going to leave them in slices)
1 small onion, diced  (I used the other half of the red onion from the Gazpacho couscous)
2 tablespoons fresh parsley, chopped.
1/4 cup EVOO (Olive Oil)
2 tablespoons butter mixed with 2 tablespoons EVOO
Lemon juice from one lemon
 Salt and Pepper to Taste.


Saute the mushrooms, courgettes and onion in a mixture of 2 tablespoons butter and EVOO, until softened.   Mix with the cooked couscous and then add the Lemon Juice and 1/4 cup EVOO and toss.  Add the the chopped parsley and taste.   Season to taste with salt and pepper.

So there you have it, the two Couscous recipes, that I got from  Chica Andaluza .  You should go by and check out her blog as well.  She's got some great recipes and stories there. 

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

3 comments:

  1. Great job .Thanks for sharing such a fantastic recipe.Keep up writing and giving us many more like this one.
    Couscous recipes

    ReplyDelete
  2. Wow!! looking delicious to me.I definitely try this at my home.
    Couscous recipes

    ReplyDelete
    Replies
    1. Please do, and let me know how they turned out. I know I liked both of these.

      Delete

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