Back To Basics - NK's Original Israeli Couscous Salad

Our Green Market Bounty + Heirloom Cherry Tomtoes, Photo: NK

It's that time again - time for our annual Couscous recipe.
This year, we're kickin' it old school with the Couscous that started it all - our original and perfectly simple Israeli Couscous with Tomatoes and Onions. Israeli Couscous is one of our go-to summer sides because it's super versatile, great for barbecues, can be made ahead (it tastes better the longer it sits) and served chilled or at room temperature. Finally, I like that it's just slightly less ubiquitous than regular old Pasta Salad (not that there's anything wrong with that).

Like any good basic, you can dress it up or down. Today's version is probably our most stripped down because it uses just a few widely available, everyday ingredients that are great in summer. (We're all about the tomato, as you can clearly see here). Do check out our past years' Couscous recipes HERE, HERE and DO get creative with this great little pearl shape Pasta on your own. You cannot go wrong and the possibilities are endless. 

What can I say? We love the stuff - whether you are looking to shake up your pasta salad or create the simplest side ever for your next barbecue, Israeli Couscous is a great choice. 

NOTE - For this recipe we used Heirloom Cherry Tomatoes because they were available at our green market and I always find that they lend a little something special (plus lots of color!) to recipes. If you can't find them, you can absolutely use any small tomato variety like Grape, Cherry, Sungold (the orangey-yellow kind) or even larger Tomatoes that have been chopped up.  

So here it is, the original and still best Israeli Couscous Salad With Tomatoes & Onions. Did someone say barbecue? 

Classic Israeli Couscous with Heirloom Cherry Tomatoes, Photo: NK

Classic Israeli Cous Cous & Tomato Salad

Serves 4 (double for larger groups)

Ingredients:  
1/2 cup dry Israeli couscous (we prefer Osem Brand) prepared in water according to package instructions. (Don't add salt) *see below for how to 'toast the couscous first 

2 heaping tablespoons minced Italian parsley 
1 Cup Assorted Heirloom or Regular Grape or Cherry Tomatoes (cut in halves or quarters depending on their size)
1/2 Cup Red Onion, cut in a small dice. (About half a small red onion)

Dressing: 

2 teaspoons Olive Oil 

1 teaspoon Red Wine Vinegar (plus more to taste)

1/4 Teaspoon Sea Salt + more

Black Pepper

Method: 

1.*Optionally "toast" the Couscous to enhance flavor and color - To do this: Pour the Couscous into a dry pan and toast over medium heat shaking the pan and stirring occasionally until the Couscous begins to take on a bit of color on some, not all, of the pasta pearls. Keep an eye on it. It gets toasted quickly and can burn if you aren't watching. Turn off heat and proceed with the recipe. 

2. Prepare the Couscous in water according to package directions. (For more flavor, you can use an equal amount of low sodium Chicken Broth, but I would taste before adding the extra salt later). 

3. Let Couscous cool and then toss in the Tomatoes, Parsley and Onion.

4. Dress with 2 teaspoons or more good-quality Olive Oil and then add Red Wine Vinegar to taste (we use about 1 teaspoon). Stir. Finish with 1/4 teaspoon Sea Salt. Allow to sit in fridge before serving and bring to room temperature or serve chilled. Taste before serving and adjust seasonings if needed. 

**This dish is best served slightly chilled or at room temperature and tastes better the longer you let the flavor develop.You can make it a day in advance and the Couscous component as many as three days in advance. 

Summery Side - Israeli Couscous with Scallions & Dried Cherries

Around this time each year, I get to thinking about new ways to zhush up an old favorite in our house - Couscous. Couscous is our standby summer side because it's a wonderful make-ahead dish that tastes great at room temperature and lends itself to all kinds of creativity. 

Israeli Couscous with Scallions & Dried Cherries, Photo:NK

I love that it feeds a crowd, and with the right accoutrements, I find it far and away more exciting than your everyday traditional pasta salad. 

With all those barbecues and summer parties around the corner (we'll tell you about our Memorial Day celebration very soon), you can never have too many ideas for potluck dishes. 

As far as types of couscous go, we strongly prefer Pearl Couscous, also known as Israeli. This larger variety holds up really well and just feels a bit more stick-to-your-ribs than its smaller-grained cousin (I should mention that "regular" cous cous is actually more a grain - semolina to be exact - than a pasta, per se). For more ideas and info, check out last year's special Couscous recipe HERE. 

I hope you'll also stick around for today's latest colorful twist on this scrumptious side. I used dried cherries and lots of scallions to create a tart and savory dish that ended up being quite satisfying (with tons leftover for later in the week). It also made a welcome accompaniment to my the tasty roast beef dinner my husband cooked up for me. 

Israeli Couscous with Scallions & Dried Cherries, Photo: NK

Here's how to make it:

Israeli Couscous With Scallions & Dried Cherries 

Serves 5-6

Ingredients:

2 Cups Dried Pearl aka Israeli Couscous (approx. an 8.8 oz box)

2 Tablespoons Olive Oil, divided

2.5 Cups Free Range Organic Chicken Broth (or Vegetable Broth)

3 Ounces Dried Cherries, finely chopped

4 Whole Scallions, both white and green parts, thin sliced

1 Large Clove Garlic, finely minced

Lemon Juice, 3 squeezes - optional

1/2 teaspoon Salt

Lots of Black Pepper

Method:

1. In a large saucepan, toast the Couscous by swirling one Tablespoon Olive Oil in the bottom of the pan over medium heat. Add the dried Couscous and stir fairly constantly until the grains begin to become slightly golden but not black. This should take 2 or 3

Fast to prepare and feeds a crowd, Photo: NK

minutes but watch it closely to avoid burning. Pour the toasted Couscous into a bowl and set aside. Toasting brings out more flavor and makes the small, round pearls even more visually appealing. 

2. In the same large saucepan, bring Broth to a boil and add the Couscous. Turn flame down to a simmer, cover the pot, and cook about 6-8 minutes, stirring occasionally, until Couscous is cooked through and the liquids have disappeared. Ideally it should still have some bite to it, and be somewhat al dente. 

3. Now add minced Garlic and remove from the heat. Place in the refrigerator to chill. This can be done a day in advance. 

4. When ready to finish, stir in the Scallions, Dried Cherries, three squeezes of Lemon Juice and the remaining Tablespoon of Olive Oil. Give it a good stir. Add the Salt a quarter teaspoon at a time so you can adjust it to your taste. Finish with ample Black Pepper. Stir again and store in the fridge until ready to serve. This will keep well overnight and for several days after. The flavors should have time to blend before serving as the definitely get better and better with time.

Enjoy! 

Special "Addition" - Israeli Couscous Salad With Crab

One of my favorite things to do in the kitchen is to improvise little twists on tried, true, and faithful recipes. Usually, this means adding one extra special ingredient that elevates the dish. The latest example of this was a recipe I recently created to serve a party of ten dinner guests. It involved our go-to "feeds a crowd" side, Israeli Couscous Salad. While we usually serve this easy to prepare crowd-pleaser mixed with chopped parsley, sliced cherry tomatoes, red onions and a balsamic vinaigrette (the result is totally delicious yet so simple and pretty), I decided that last week's family barbecue called for something a bit more unique. Whenever I am looking to add a little luxury to a meal, I find that there's no better bang for your buck than a can of crabmeat.

Israeli Couscous with Crab, Photo: NK 

Today's Crab Couscous Salad will not require that you splurge on expensive lump crab meat. "Flake," generally the cheapest type of crabmeat, works perfectly here. You could certainly use Backfin -which is more in the middle grade. I prefer Israeli (also known as Pearl) Couscous to the more ubiquitous "regular" couscous although I am sure the latter would also work. 

With a more substantial grain the size of small pearls, Israeli couscous is wonderful if you are looking for a couscous with a much more texture and interest. This little pasta, like its arguably more popular smaller-grained counterpart, is super versatile and easy to handle. Carrots (we happened to find really beautiful ones at the greenmarket) provide color, crunch, and sweetness, while tangy lemon juice and zest give this salad its punch.  Buttery crab ties the whole dish together into one deliciously special and easy side. Be sure to let the prepared salad sit in the fridge a few hours. The flavors will blend and intensify nicely! Bring this to your next potluck or serve at a picnic or as a fancy dinner accompaniment. The only thing easier than making Crab Couscous Salad is eating it. 

Israeli Couscous With Crab 

Serves 10 as a hearty side dish 

Photo: NK 

Ingredients: 

Two 8.8 Ounce Boxes Israeli Couscous (we use Osem brand usually found in the Kosher food aisle)

3 Tablespoons Extra Virgin Olive Oil plus more

16 Ounce Can Pasteurized Crabmeat (flake) 

Zest of 2 Lemons 

3 Tablespoons Lemon Juice

1/2 Cup very finely chopped Carrot

4 Heaping Tablespoons Italian Parsley,finely minced

1 large Shallot, cut into a fine dice

1 teaspoon Kosher Salt

Method:

1. F'irst, toast the couscous: pour the uncooked Israeli Couscous into a large, wide pot over a medium-low flame. Stir frequently for a few minutes until the couscous begins to take on a bit of color. Take care not to burn. Some of the grains should become slightly golden, others will remain white. Turn off the heat. 

Israeli Couscous, Photo: NK

2. Now, cook the Couscous in water according to the package instructions. (*We recommend you add a teaspoon or two of olive oil to the cooking liquid to prevent sticking)

3. When finished, remove the cooked Couscous to a very large bowl. 

4. Add Carrots, Shallots, Parsley, Lemon Zest, Lemon Juice, 3 Tablespoons Extra Virgin Olive Oil and Salt. Give it a good stir and then carefully fold in the Flake Crabmeat. 

5. Toss couscous and allow it to sit in the fridge, stirring occasionally, for at least one hour or up to three hours. 

6. When ready to serve, taste for seasoning and add extra salt or lemon juice as desired. 

You can serve this chilled or room temperature, according to your preference. Enjoy!!

Simply Grilled - Honey Sriracha Glazed Shrimp Skewers

Last week's July Fourth holiday was just as it should be - a day of fun in the sun and an excuse to fire up the old all-American grill. Today, I'd like to share the fastest and easiest dish of our spread, super simple Shrimp Skewers that looked beautiful and tasted even better. 

Honey Sriracha Glazed Shrimp Skewers with Grilled and Chopped Scallions, Photo: NK 

Next time you're looking for an easy yet impressive appetizer or the surf to accompany your turf, Honey Sriracha Glazed Shrimp Skewers are a great choice. Make them if you are a Sriracha lover who can handle moderate heat and if you enjoy sweet and spicy flavor profiles like I do. 

First, Some Handy Tips:

1. Soaking the wooden skewers for about a half hour is a good idea before using them on a grill in order to prevent any burning. 

Photo: NK 

2. Martha Stewart, from whom this recipe was adapted, very wisely advises that you use two skewers for each row/serving of Shrimp. Pierce one skewer through just about at the tail, and another through the opposite head end. Doing this allows you to flip the skewers more easily and prevents the Shrimp from curling up. I used these shrimp skewers as an accompaniment to a hamburger, so for us, about four large Shrimp per person was just right. 

3. If you can get your fishmonger to peel and devein the shrimp leaving the tail on, all the better. Cleaning Shrimp is one of my least favorite cooking chores, and frankly, it takes time! Buying pre-cleaned shrimp (preferably wild) or paying a bit extra to have the cleaning done for you is a huge part of making this dish as easy as it should be. 

Scallion Garnish , Chopped and Grilled Whole, Photo: NK

4. For a pretty green edible garnish, we opted to scatter the Shrimp with chopped Scallion and whole Grilled Scallions. To grill, we simply brushed the whole Scallions with oil and dusted them with Salt and Pepper. We let them cook for the duration of the Shrimp's cook time, turning once on the grill until they charred a bit. You could certainly garnish this creatively with other greens such as Cilantro or Parsley, but Scallions fit well with this Asian-inflected dish and I just love the look of them with char marks. 
Let's grill... 

Honey Sriracha Glazed Shrimp
Adapted from Martha Stewart
Serves 6 as an appetizer or accompaniment, 3 as an entree

Ingredients:

Sriracha Honey Glaze, Photo: NK 

24 Large Shrimp, peeled, deveined, with tail left on
1/2 teaspoon Garlic Powder 
2 Tablespoons Sriracha 
1/4 Cup Honey
Salt and Pepper

Vegetable Oil for brushing the Shrimp and the grill
Optional Scallions for chopping and a few whole for grilling 

12 Wooden Skewers, soaked

Method: 
1. Light a charcoal,gas grill, or heat up a grill pan. Soak wooden skewers for 20 min to a half hour

2. Lay peeled and deveined tail-on Shrimp on a work surface. Make a row of 4 Shrimp. Skewer the Shrimp through the tail end just before the tail, and through the opposite end (where the head would be). Repeat until you have 6 skewers of with 4 Shrimp Each. 

Glazed Shrimp, Photo: NK

3. Brush Shrimp all over with Vegetable oil and  Sprinkle Shrimp all over with Garlic Powder, Salt and Pepper. 

4. Prepare the Glaze by Mixing Sriracha with Honey and sprinkling with a healthy dose of Black Pepper. 

5. If using, brush Whole Scallions with Oil and sprinkle lightly with Salt and Pepper. Chop the extra Scallions. 

6. Place Skewers (and whole Scallions, if using) on the hot part of the grill. Grill the Shrimp until they start to become opaque - about 3 minutes. Flip and brush generously with the Sriracha and Honey Glaze. Cook another 3 minutes and serve immediately, scattered with chopped Scallions and Grilled Scallions. 


And there you have it. Enjoy!  

Fancy 'Cue: Grilled Peaches + Crottin, Walnuts, & Truffle Honey

Pitted Fresh Peaches, Photo: NK  

Stone Fruit. 

Stars of summer. 

Making sweet and savory dishes everywhere that much more sumptuous...

like our Apricot Frangipane Tart
or Stone Fruit, Burrata, Prosciutto & Arugula Salad. 

Today's subject? 

Juicy and ripe Peaches.

Together with just a few other high quality ingredients, these beauties make one striking and simple grill-able side-dish. All in under twenty minutes.

Elegance has never been so easy.

Let's get to work:

Grilled Peaches with Crottin, Walnuts & Truffle Honey

Serves 3-4 as a Side Dish 

Ingredients:

Photo: NK   

3 Medium-sized Ripe Peaches, sliced in half and pitted.

3.5 Ounces Goat Cheese, room temperature (we like Crottin).

1/3 Cup Walnuts, chopped

2 Tablespoons Olive Oil, for brushing

Salt and Pepper

Regular Honey or Truffle Honey, for drizzling

Method:

1. Preheat a gas or charcoal grill. 

2. Brush cut side of each Peach half with Olive Oil and then sprinkle with Salt and Pepper. 

Truffle Honey, Photo: NK 

3. Grill Peaches cut side down for 10-12 minutes on the hot part of the grill. Don't attempt to move them during the cooking or they will stick. They will release more easily once true grill marks appear. When ready to remove Peaches, you may need to help them off just a bit using a metal spatula. You can also grease the grill grates with oil if you prefer.

4. Arrange Peaches on serving plates and spoon about a heaping teaspoon of Goat Cheese into the middle of each Peach half.

5. Sprinkle with chopped Walnuts and a bit more Salt and Pepper. 

6. Finish by adding a few drizzles of Truffle Honey or Regular Honey across each Peach.

Grilled Peaches with Crottin Goat Cheese, Chopped Walnuts, and Truffle Honey, Photo: NK 

7. Serve immediately and enjoy.

Strawberry Pie with Whipped Cream, Photo: NK 

See? 

Even the easiest summer dishes can be absolutely sublime when super-fresh fruits are involved.

Just like this gorgeous Strawberry Pie made by my mom-in-law. 

The recipe, passed down through generations, originated from Sarah Gibbs of Pomeroy, Ohio. 

Delicious and simple never go out of style.