It’s been a busy few weeks and I was missing in action for sometime. I’ve missed visiting your blogs and posting some of my own. I guess this is the time of year when it is so hard to get it all done isn’t it? I have however, been taking pictures and planning a few dishes that I will be posting over the next couple of weeks, so all is not lost. Beach trips, hikes, picnics, road trips, planning vacations and getting together with friends spells summer with a capital S! Summer is here, and with it comes lighter meals barbequed, salads, an array of fruit and vegetables that are available at the market. Hooray!
Have you ever tried Israeli toasted pasta, shaped like pearls? Believe me, it’s outstanding! Outside of Israel, it is known as Israeli couscous or Jerusalem couscous. When I first tried it, I preferred it to the more traditional Moroccan couscous found in stores today and it is what I use now. It is cooked just a tad longer and the pearl like shaped balls feel so good in your mouth – mix it with roasted vegetables and fresh herbs and you’ve got a dish to savor through the dog days of summer. I paired this dish with a very tasty salmon bake with pecan-crunch coating. This dish was adapted from Epicurious’s website.
I thought to pair the above dish with a salmon bake.
Broiled vegetables with toasted Israeli couscous
- 1 1/2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 garlic clove minced
- 1 medium zucchini, cut lengthwise into 1/2 inch thick slices
- 1 yellow summer squash, cut lengthwise into 1/2 inch thick slices
- 2 red bell peppers, quartered lengthwise
- 1 yellow bell pepper, quartered lengthwise
- 1/2 cup chopped red onion
- 1 cup toasted Israeli couscous (4 ounces)
- 1 3/4 cups chicken broth
- 3 tablespoons thinly sliced fresh basil
- 2 tablespoons fresh thyme
- Whisk together balsamic vinegar, garlic, 2 tablespoons olive oil and salt and pepper to taste.
- Preheat broiler. Toss zucchini, red onion, yellow squash and bell peppers with half of dressing in large bowl, then marinate 5 minutes.
- Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total.
- Transfer to a cutting board, then broil remaining dressed vegetables in same manner. Do now crowd vegetables as they will steam.
Let the vegetables broil. Now start heating the broth, add couscous and simmer for 10-12 minutes (or follow package directions). Fluff with a fork when done. Stir in broiled vegetables, basil, thyme and remaining dressing. Add salt and pepper to taste. Serve at room temperature.
I can’t wait to mingle with my buddies at the Fiesta today. I’ve missed everyone, but am now back with recipes and stories to share. Thanks Angie@The Novice Gardener for always hosting these grand parties. Today, our co-hosts are Jhuls@The Not So Creative Cook and Justine@ Eclectic odds n sods. Thanks ladies, what would we do without co-hosts!