I love using this pasta for BBQs or potlucks. Most people don’t know what it is and once they try it, they love it! It’s as easy as cooking any other pasta and adds an interesting twist.
¾ cup dried Israeli
couscous
1 ear of
corn
1 large bell
pepper, diced (I used red and yellow to add color)
2 green
onion sprigs, diced
Crumbled feta
cheese
Juice from
one lemon
Extra Virgin
Olive Oil (EVOO)
Sea salt
Freshly
cracked black pepper
Cook
couscous following directions on packaging. Remove from heat and let cool; set
aside.
Roast corn with
husk on over medium heat on the grill. Cook until husk is charred, turning occasionally.
When the corn is done, let cool before removing husk and cutting corn off the
cob.
In a large
bowl, add cooled couscous, corn, peppers, green onion, cheese, lemon juice, a
few drizzles of EVOO and salt and pepper to taste.
Serve with
grilled fish or chicken.
Note: If you
add the EVOO to the pasta while it’s still warm, the pasta will absorb the oil
making it dry. Adding the EVOO to cooled pasta allows it to act as a dressing.
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