(Recipe can be found on Giada De Laurentiis’ site here.)
Step by Step Instructions:
For this recipe that finally gives couscous some flavor of its own, here are the ingredients you need: Freshly Ground Pepper, Sun-dried Tomatoes, Reduced-Sodium Chicken Broth, Fresh Basil, 10 ounce box of Couscous, Extra-Virgin Olive Oil, Kosher Salt, Small Cucumber, Small Lemon, 2 Garlic Cloves, 4 ounces of Ricotta Salata (or I substituted a block of Feta because I couldn’t find the Ricotta Salata), and Parmesan Cheese.
In a medium-sized sauce pan, bring 2 cups of chicken broth and 1/2 teaspoon of kosher salt to a boil.
Remove the pan from the heat, add the couscous, stir, and cover the dish for 5 to 6 minutes until the liquid is absorbed.
While the couscous cooks, I peeled one cucumber, and then I cut it in half. Using a spoon, I scooped out the seeds, and then I cut into about 1/2-inch sized pieces.
I also grated 1/4 cup of Parmesan cheese.
By now, the couscous was finished, so I fluffed it with a fork.
Next up, I added 1/4 cup of olive oil to a large pan, and heated it over medium-high heat until it was hot.
As the oil was heating, I rinsed fresh basil leaves and chopped 1/4 cup of basil…yummy!!
Then I added the 2 peeled, smashed garlic cloves to the oil for 2 minutes until they are lightly browned. We just want to infuse the oil with the garlic. Then the garlic gets removed from the pan.
Now the couscous gets added to the hot oil and the heat is turned to high. Stir the couscous constantly for 6 minutes. Then let the couscous cook for 25 minutes (I turned it to medium heat so it didn’t burn) stirring every 5 minutes. It will get nice and toasted and will be so good!
While the couscous is toasting, I chopped 1/4 cup of sun-dried tomatoes and set it aside.
Then I zested one small lemon and juiced the lemon into a small bowl. You can also use the zest and juice of a large lemon if that’s what you have on hand.
To finish up this dressing, I whisked 1/4 cup of extra-virgin olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper until it was smooth.
Then I cut up 4 ounces of feta cheese (or ricotta salata if you’re able to find it) into 1/2-inch sized pieces.
At this point, the couscous had toasted for about 25 minutes.
I put the couscous in a bowl and let it cool for 5 minutes.
Oh my goodness we are so close now! Add the chopped basil, cucumbers, feta, Parmesan, and tomatoes to the couscous…
…and stir it together.
Then pour the dressing over the salad and combine thoroughly so the salad is well coated with the dressing. Now it’s time to dig in! I absolutely loved the dish. I’m thinking I need to go get more couscous and cucumbers so I can make this dish again STAT! Definitely give this recipe a whirl. It’s a great way to kick up the couscous and give it some fabulous flavor! Enjoy!
Makes 2 to 4 servings
Ingredients:
Couscous
2 cups low-sodium chicken broth
½ teaspoon kosher salt
1 (10-ounce) box (1 ¼ cups) couscous (recommended: Near East)
¼ cup extra-virgin olive oil
2 cloves garlic, peeled and crushed
4 ounces ricotta salata cheese, cut into ½-inch pieces
1 small or ½ large cucumber, peeled, seeded, and cut into ½-inch pieces
¼ cup sun-dried tomatoes, chopped
¼ cup grated Parmesan
¼ cup chopped fresh basil leaves
Dressing
¼ cup extra-virgin olive oil
Zest and juice from ½ large lemon
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Preparation Instructions:
Couscous
1. In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
2. In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. 3. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. 4. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
Dressing
1. In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
2. Pour the dressing over the salad and toss until the couscous is coated.
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