Cous Cous Concoction *melissa

I made a wonderful discovery the other day -- Israeli Cous Cous. It's delicious...mouth watering creamy pearls of pasta that roll around delightfully on the tongue before sliding down the throat to find their ultimate destination in your belly. Unlike Moroccan cous cous, which has a much finer consistency, and according to Nate--no taste, Israeli cous cous is about the size of pepper corns. In general, I'm a big fan of cous cous but I can now say that this is my favorite type.

Ingredients for a tasty concoction:

Israeli cous cous
cherry tomatoes
scallions
basil
black pepper
olive oil
red wine vinegar

First, determine service size for cous cous and measure out accordingly. Then heat a couple tablespoons of oil in pan, pour in cous cous, and stir until coated and lightly toasted.

Then add water or chicken stock according
to amount of cous cous used. Bring to
boil then cover and reduce to gentle boil
for about 15-18 min.




While your cous cous cooks prepare the rest of your ingredients...half or quarter tomatoes, chop scallions...











Julienne the basil....











(My sisters were the ones born
with the
pretty nails, I got the
wide, flat nail beds....)

I digress. if you've never used this
method to chop leafy
herbs...give it a try.

Combine these ingredients....









Then combine with cous cous. Mix olive oil, a splash of red wine vinegar, and fresh cracked black pepper in bowl, pour over cous cous and stir to coat.













Then, serve with whatever you like!