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Couscous with Lemon, Scallions, and Feta

 
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Amarante




 
 
 


Post  Wed, Jul 26 2017, 4:29 pm
A nice side for dairy or fish dinner. A plus is that it is made ahead of time and served at room temperature so perfect for Shabbos lunch.

Excerpt From: America's Test Kitchen - Menu Cookbook

Couscous with Lemon, Scallions, and Feta

WHY THIS RECIPE WORKS: Couscous is an incredibly easy side dish, and great for a crowd because it can be served either warm or at room temperature. Though it may look like a grain, couscous is actually tiny pasta made from semolina. During our testing, we found that toasting the couscous for a few minutes before adding the liquid gave it a deeper, richer flavor. The toasted couscous can then simply be soaked in boiling water to hydrate and turn tender.

Couscous with Lemon, Scallions, and Feta



For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. This dish can be served warm or at room temperature.

2¼ cups couscous
5 tablespoons olive oil
1 onion, chopped fine
4 garlic cloves, minced
¼ teaspoon cayenne pepper
3 cups boiling water
Salt and pepper
2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
8 ounces feta cheese, crumbled (2 cups)
½ cup pine nuts, toasted (see "Toasting Nuts and Seeds")
12 scallions, sliced thin
½ cup chopped fresh mint

1. Toast couscous with 2 tablespoons olive oil in 12-inch skillet over medium heat, stirring occasionally, until lightly browned, 3 to 5 minutes; transfer to large bowl.

2. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Transfer to bowl with couscous. Stir boiling water and ¾ teaspoon salt into couscous, cover tightly with plastic wrap, and let sit until couscous is tender, about 12 minutes.

3. Fluff couscous with fork, breaking up any clumps. Combine remaining 2 tablespoons oil, lemon zest and juice in small bowl. Add lemon mixture, feta, pine nuts, and scallions to couscous and gently toss to incorporate. Season with salt and pepper to taste. (Couscous can sit at room temperature for up to 2 hours and be refrigerated for up to 1 day. If refrigerated, bring to room temperature or microwave, covered, until hot, 3 to 5 minutes.) Before serving, fold in mint.”
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Amarante




 
 
 


Post  Wed, Jul 26 2017, 4:32 pm
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