I'm finally getting a recipe posted! I made Ina's "Couscous With Roasted Pine Nuts" on 
pg. 195.
I sent my patient husband to the grocery store after explaining the difference between curly or flat leaf parsley as opposed to CILANTRO & the good man brought back the right stuff. Ina doesn't specify between curly or flat so I opted for Italian Flat parsley since I've heard it has more flavor.
I followed the recipe to a 'T' except for the chicken stock. Since I didn't have any homemade stock on hand I used low-sodium canned instead.
The ingredients went together fine. I did wonder about the 2 cups of chopped onion--it seemed a great amount but Ina knows her stuff & since my onion was relatively sweet & mild it was the perfect amount.
This recipe filled up my round French White casserole dish--I think it is over 2 quarts. Anyway, it makes a lot. It would be a perfect side to make when entertaining & as Ina suggests you can have everything ready in advance, heat the stock and add the couscous and fillers at the last minute. Would I make it again? In a heartbeat! It is EASY & delicious. I might add craisins or maybe some tiny diced carrots next time.
pg. 195. I sent my patient husband to the grocery store after explaining the difference between curly or flat leaf parsley as opposed to CILANTRO & the good man brought back the right stuff. Ina doesn't specify between curly or flat so I opted for Italian Flat parsley since I've heard it has more flavor.
I followed the recipe to a 'T' except for the chicken stock. Since I didn't have any homemade stock on hand I used low-sodium canned instead.
The ingredients went together fine. I did wonder about the 2 cups of chopped onion--it seemed a great amount but Ina knows her stuff & since my onion was relatively sweet & mild it was the perfect amount.
This recipe filled up my round French White casserole dish--I think it is over 2 quarts. Anyway, it makes a lot. It would be a perfect side to make when entertaining & as Ina suggests you can have everything ready in advance, heat the stock and add the couscous and fillers at the last minute. Would I make it again? In a heartbeat! It is EASY & delicious. I might add craisins or maybe some tiny diced carrots next time.
It was worth the wait to see your post. You have put me to shame. I love the photos. You'll have to show me how to put them on the site.
ReplyDeleteThe recipe looked and sounded wonderful.
Kathy M.
Okay, so I'm drooling. This is so cool! Now if I could just be the taster for this it'd be great, but alas I'm 500miles away.
ReplyDeleteCurious how long it takes to make?
HI SAL...you are the first follower to our blog...thanks! This one takes oh, about 10-15 min. The coucous really has a good chicken flavor. I'll email you the recipe.
ReplyDeleteSally, Welcome to our blog. We are having a good time with this endeavor. Thanks for your interest.
ReplyDelete