This is a tasty side dish that can be banged out in five minutes. Couscous is a tiny type of cracked, granular pasta that’s already been cooked and dried. It’s actually easier to use than other pastas. Just soak it in some boiling liquid and it’s good to go!
Yield: Makes 4 sides or 2 mains
1 cup couscous
1 cup lightly salted boiling water
1 cup chopped dried tomatoes
1 handful flat leafy parsley, chopped
1/2 juice and zest lemon
a splash extra virgin olive oil
a sprinkle or two Salt and Pepper
Pour the water and tomatoes into a small pot and bring them to a boil. Turn off the heat then stir in the couscous. Cover it and let it rest for ten minutes while its tiny grains absorb moisture.
When the couscous has rehydrated and tenderized, stir in the parsley lemon, olive oil and seasoning. If there are any leftovers put them in the refrigerator; they’ll be even tastier tomorrow!
Risotto is one of the world’s great rice dishes. It’s a traditional Italian dish that must be made from rice varieties with very high starch contents. Its distinctive cooking method gently coaxes the starches out of each rice grain, giving the dish its characteristic creaminess. An exercise in patience, but the results are more than worth the effort!