Friday, July 30, 2010
0 Recipe #154: Couscous with Fresh Rosemary, Feta, & Vine-Ripened Tomatoes
Boy, was I hungry for lunch today! I looked around in the fridge & the cupboards to see what I had -- a little bit of this & a little bit of that, all waiting to be used up. The perishables were staring back at me with an urgency about them, saying "please cook me while I'm still fresh!" :)
When it comes to perishables, (as mentioned in a previous post), Erik & I typically tend to buy only what can be cooked & consumed in that particular week. That way, there's no kitchen waste and the food is at its freshest.
There was just a tiny bit of leftover fresh rosemary, one tomato, and some feta, so here's what I did with it all. :)
Couscous with Fresh Rosemary, Feta, & Vine-Ripened Tomatoes
This dish can be served as a meal or as a side dish. It's up to you!
1 tsp. extra virgin olive oil
1/4 c. red or yellow onion, diced (about 1/4 small onion)
1 c. water
1/2 Tbsp. fresh rosemary leaves, finely minced
1 tsp. fresh Italian flat leaf parsley, finely minced
1/2 c. couscous
1/2 tsp. unsalted butter
1/2 c. feta
1/2 c. vine-ripened tomato, diced into 3/4" cubes (about 1/2 large tomato)
1 tsp. dried oregano leaves
1 tsp. paprika
Directions: Sauté onion in olive oil on low heat until translucent, about 5 minutes. Add water, rosemary (the rosemary will burn if it's cooked with the onion), & parsley, & bring to a boil. Add couscous, & quickly remove from heat. Add butter, feta, & tomatoes, & season with oregano, paprika, salt, & pepper. Stir well to combine. Cover, and let stand for 5 minutes, or until all moisture has been absorbed by the couscous. Squeeze lemon juice on top, fluff couscous, & garnish with (toasted) pine nuts. Serve immediately.
Yield: Serves 1 as an entrée or 2-3 as a side dish.
Chef's Notes: If you prefer, you can add the parsley in the final stages instead of cooking it.