Thursday, April 24, 2014
The Color and Feel of Spring + a Couscous, Fruit & Cheese Recipe
By the time I am dressed, have my tea snuggly stored in my messenger bag and my lunch packed, the sun has already begun to rise. Turning my head to the east as I head out of the alley and onto the street, I am treated to a pink and orange sky that magically paints itself light blue by the time I come to the big, deep hill just before I arrive at work.
We enjoyed a recipe that I found via Foodgawker earlier this week.
Israel Couscous with Raspberries and Cheese (translated from Dutch into English, and measurements converted from metric to standard.)
via: In My Red Kitchen blog
350 ml (1 1/2 cups) water
125 gr (1 1/4 cup) Pearl or Israel Couscous
150 gr (1 1/2 cup) Halloumi*
4-5 branches Parsley Leaves (large leaves), coarsely chopped
40g(1/4 cup) Shelled Pistachio Nuts, toasted and coarsely chopped
1 green apple, diced
60 gr (1/3 cup) Raspberries, fresh (I made this recipe with fresh raspberries, but they are very tart right now. You could easily substitute strawberries, cantaloupe, etc.)
For the dressing:
2 tbsp orange juice (freshly squeezed!)
1 tbsp strawberry or raspberry vinegar
1 TBL. Olive Oil
salt & pepper
Bring the water to a boil in a saucepan and add the couscous. Cook for about 6 minutes (depending on the type of pearl couscous, check the package) and drain.
Make the dressing by mixing all ingredients mixed. Pour half the dressing with the warm couscous and stir with a fork.
Cut the halloumi into cubes and grill them quickly and briefly in hot oil ( I did not use oil. I simply put a tiny bit of melted butter on the bottom of the pan to keep the cheese from sticking). Drain on paper towels.
Stir well the parsley, pistachios, apples and raspberries into the couscous.
Serve with fried halloumi and remaining dressing.
* I was able to buy the halloumi cheese at Whole Foods, a local organic grocery store. The cheese is solid and a bit squeaky (like fresh mozzarella) and salty. I think If you like, you can also make your own halloumi cheese by following the directions from Simone's blog.
Labels:Bunches of Boxes salad