I neglected to post the recipe for the Gazpacho Couscous the other day, on purpose. I thought the blog post was getting a little long so decided to just post the pictures from Tapas night . But, I took a lot of pictures for the Couscous recipes, and since I did, I want to share with you.
By the way, I have to admit to something here, I was so excited when I saw the package of Israeli Couscous at World Market, I just grabbed it and hurried up and bought it and put it in my pantry to use. Then when I pulled it out on Saturday to make these dishes, I read the label.
Yup, read the label.
Turns out what I bought was Israeli Couscous with lentils, green peas and orzo. But since I had the water boiling already, I went ahead and cooked it. And you know it was good. I did taste it, and it was a blank slate. So I decided to go ahead and make the Gazpacho Couscous anyway. I mean if I didn’t tell people that I hadn’t read the label, they were never going to know it wasn’t quite what I had intended to cook.
Gazpacho Couscous Recipe
1/2 red onion, finely diced
1 small green pepper, finely diced
1 cucumber, finely diced
1 container (8 oz.) grape tomatoes, cut in quarters
1/2 cup EVOO
1/4 cup (approx) Rice Wine Vinegar
Salt and Pepper
2 tablespoons (more or less) finely minced mint leaves.
Toss all together and place in fridge for at least 3 hours, then taste and adjust seasonings.
I have to say this turned out so good, but did make a lot, enough that I was able to share with friends. In other words, they got to take some home with them.
And I also made some Courgettes and Mushroom Couscous as well. That wasn’t as photogenic, but it sure tasted good.
Here’s the how to on that one. Oh and Courgettes, we call them Zucchini on this side of the pond, personally, I’m going to continue to call them Courgettes, cause I think it elevates them, a little. Makes them just a tad more elegant, and if you think of all the things you can make with a Zuch, well, I just think they deserve to be called something cool.
Courgettes and Mushroom Couscous
1 1/2 cups uncooked Israeli Couscous, prepared according to package directions
1 small courgette, diced (zucchini)
8 oz. Fresh Mushrooms, diced (next time I’m going to leave them in slices)
1 small onion, diced (I used the other half of the red onion from the Gazpacho couscous)
2 tablespoons fresh parsley, chopped.
1/4 cup EVOO (Olive Oil)
2 tablespoons butter mixed with 2 tablespoons EVOO
Lemon juice from one lemon
Salt and Pepper to Taste.
Saute the mushrooms, courgettes and onion in a mixture of 2 tablespoons butter and EVOO, until softened. Mix with the cooked couscous and then add the Lemon Juice and 1/4 cup EVOO and toss. Add the the chopped parsley and taste. Season to taste with salt and pepper.
So there you have it, the two Couscous recipes, that I got from Chica Andaluza . You should go by and check out her blog as well. She’s got some great recipes and stories there.