Couscous Salad with Chickpeas and Goat’s Cheese
June 28, 2007 | Filed Under Salad | 13 Comments
Mmmm! I loved this salad! This Moroccan recipe comes from Valentina. It’s another easy recipe. I think the magic ingredients here are the tumeric and cinnamon.
Instead of chicken or vegetable stock mentioned in the recipe, I used beef stock because that’s all I had. Still tasted good. I left out the preserved lemon cause I didn’t have any but I have made it before (look here). I’ll have to make the preserved lemon again. Very delicious, very flavorable. Thanks, Valentina!
Paz
Couscous Salad with Chickpeas and Goat’s Cheese
3 tablespoons olive oil
1 large onion, peeled and chopped
2 cloves garlic, crushed
1 teaspoon turmeric
½ teaspoon cinnamon
1 ½ cups chicken stock ( or vegetable stock for a vegetarian version)
1 ½ cups couscous
420g chickpeas, cooked and peeled
150g goat’s cheese, crumbled
2 red peppers, seeds removed and roasted in the oven
Juice of 1 lemon
3 tablespoons each chopped mint and parsley
Sea salt and freshly ground black pepper
1 preserved lemon
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Heat the oil in a large saucepan, add onion and cook over a medium heat for 5 minutes to light brown. Add crushed garlic, tumeric, and cinnamon, and cook for another 30 seconds, then add stock and bring to the boil
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Stir in the couscous, then remove pan from the heat, cover and leave to steam for 10 minutes to soften. Remove covering and fluff up couscous with a fork. Set it aside to cool
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Toss through the remaining salad ingredients, except preserved lemon, and season well with salt and pepper to taste
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Remove flesh from preserved lemon and discard. Rinse the rind with cold water. Finely slice rind and scatter over finished salad to garnish
New York Monday # 77: Happy Monday!
June 25, 2007 | Filed Under New York Monday | 5 Comments
Happy Monday, everyone! Have a great week!
Paz
Hot Meatball Salad
June 22, 2007 | Filed Under Lucullian Delights blog, Salad | 17 Comments
The weather’s been hot, but not too hot to make these easy and delicious meatballs to go with salad, a recipe from Ilva. By the way, Ilva, I did wash my apron and am wearing it again. 
The recipe calls for rucola or argula salad but I couldn’t find it in the store. Instead, I used baby greens, which worked just as well for me. Ilva uses a simple dressing of olive oil but I decided to add some balsamic vinegar. I was in the mood for that. This is another salad I’ll continue to make this summer. Thanks, Ilva!
Paz
Hot Meatball Salad
500g/17.6oz minced meat
1 small onion, finely chopped
1 egg
2 tsp or more of sambal oelek
Rucola or Argula salad
Cucumber, diced
Small cherry tomatoes
Salt
Olive Oil, extra virgin
- Mix the minced meat with the chopped onion, the egg, sambal oelek and some salt. Mix very well and then make small meatballs the size of a hazelnut and fry them in some butter and olive oil until brown and nice.
- Put rucola, tomatoes and cucumber in a bowl and toss them together before drizzling a litttle extra virgin olive oil over. Add the meatballs, mix quickly and serve!
New York Monday #76: Circle Line
June 18, 2007 | Filed Under New York Monday | 5 Comments
A great way to see a different part of the city, especially when it’s hot.
Have a great week, all!
Paz
Garbanzo and Tuna Salad Recipe with Parsley and Red Pepper
June 13, 2007 | Filed Under Salad | 20 Comments
Kalyn recently posted the above titled recipe for Weekend Herb Blogging. One look at it and I knew what I’d be having for dinner. After a long, hot day, it was the perfect recipe for me because it involved no cooking — practically no work at all. In addition to the ingredients that Kalyn lists, I added some red pepper flakes. The salad is light yet filling. According to Kalyn, the salad can last for two days in the fridge, however in her home it never lasts that long. She’s right. the salad was gone in my home within 30 minutes. No joke! They had firsts, seconds, and thirds. Thanks for the recipe, Kalyn. I plan on making it several more times this summer.
Paz (Still wearing her Mischief Mari designed apron)
Garbanzo and Tuna Salad with Red Peppers and Parsley
(Makes about 4 servings, recipe created by Kalyn)
1 can garbanzo beans (also called chickpeas)
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1 cup chopped parsley (I prefer curly parsley for this) Dressing:
3 T extra virgin olive oil
2 T fresh lemon juice
salt and pepper to taste
Put garbanzo beans in colander and rinse well with cold water, until no more foam appears. Let drain, then pat dry with paper towels.
In small bowl, wisk together olive oil and lemon juice. Gently mix dressing into salad. If you prefer your salads on the dry side, you may not want all the dressing. Season to taste with fresh ground black pepper and sea salt and serve. This will stay good in the refrigerator for at least a day or two, but at my house it would never last that long.
