Wednesday, July 1, 2009

Cooking on the Run

As we have a plethora of both fresh basil and mint, this recipe was a great find. Admittedly, this is the type of recipe that makes you think, "Now, why didn't I just come up with this", it is still yummy.

Mediterranean Salad
Giada DeLaurentis Everday Pasta

1/4 cup plus 3 TB extra virgin olive oil
2 garlic cloves, minced
1 lb box of couscous
3 cups chicken broth
Juice of 2 lemons
Zest of 1 lemon
1/2 tsp salt
1/2 tsp pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted **I used pecans since I am allergic to almonds.

Warm 3 TB olive oil over medium heat. Add garlic and cook for one minute. Add couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Add broth and juice of 1 lemon bring to a boil. Reduce heat and simmer until couscous is tender.

Toss couscous with remaining olive oil, remaining lemon juice, salt and pepper. Let cool.

When @ room temp, add remaining ingredients.

Bittman joined Deena Kastor, the fastest American woman marathoner, for a run and a meal this morning. Read about it here.

Now I must you think you can dance is on and I MUST learn some new routines. ha ha ha

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