Don't be put off by the exotic sounds of Israeli Couscous. It's just some little round pasta balls that are toasted first and then plumped up in hot chicken stock. Who knew? I certainly had no idea what all the hoopla was about. With a mouth feel much like caviar, I found the cooked pasta had very little flavor which is OK I suppose as long as you add enough. I didn't!
From Giada De Laurentiis, this salad includes dried cranberries, tart green apple, toasted almonds and lots of herbs including rosemary, thyme and parsley dressed up in an apple cider/maple syrup vinaigrette. Topped with lots of salt and coarse ground black pepper it should have been fabulous, right?
Unfortunately, I think the recipe could use a little more work although it could be that I didn't give it enough salt and might have gone overboard with the rosemary; however, I found it rather flat and in need of some punch like maybe a little red onion and perhaps some dried apricots as well. The vinaigrette could have used some citrus (orange or tangerine) but I'm not much of an apple cider vinegar fan anyway - at least not the brand I bought.
Served on some panko crusted lemon and Dijon infused crispy chicken paillards, it should have been wonderful but didn't quite get there. Hey, ya' can't win 'em all.
Here's the link for the recipe people if you'd like to give it a try. I won't be adding it to my repertoire before I make some serious adjustments. By the way, after you've toasted the couscous and before adding the chicken stock, remove the pot from the heat and let it cool a bit and add your hot chicken stock very slowly, otherwise you'll burn your fingers big time. I speak as one who knows!
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