Yes, I’ve been absent, and my poorly neglected blog has suffered yet again. Here’s the last 6 months in a nutshell: a major house move, started homeschooling and an increased work load. Nuff said. Here’s a scrumptious recipe for an easy-to-make side dish that goes great with just about any kind of meat, especially grilled meats. It would also be good with my Stuffed Pork Loin Roast. Pearl cous cous, or Israeli cous cous, is larger than normal cous cous and is very much a pasta product. It has the distinction of being toasted before packaged, so that it has a slightly nuttier flavor, and it holds up really well to hearty dishes like this one; just don’t over cook it. It should be toothsome, but not chewy. Try this recipe today, and feel free to substitute your own favorite veggies – heck, even half a bag of mixed frozen veggies would work great!
A fabulous spring or summer side dish that will pair amazingly well with just about any grilled meat.
- olive oil - 1 tbsp (or substitute butter)
- garlic clove - 2, minced
- pearl cous cous - 8 ounces
- leeks - 1 cup, sliced
- diced tomato - 1/2 cup
- diced zucchini - 1 cup
- peas - 1 cup
- heavy cream - 1/4 cup
- salt and pepper - to taste
1. Bring a pot of heavily salted water to a boil, then cook the cous cous as per package instructions.
2. While the cous cous is cooking, add the thinly sliced leeks, garlic and olive oil to a pan and cook over medium heat until fragrant and soft, about 8 minutes.
3. Add the tomatoes, zucchini and peas to the pan and cook until the zucchini is crisp but still tender.
4. Drain the cous cous when cooked, and toss with the cooked veggies and add the cream. Season with salt and pepper to taste, and serve hot alongside your favorite grilled meats.