Batter Licker

June 29, 2011

whole wheat pearl couscous salad with pistachio-broccoli pesto

When I first discovered Bob Red Mill’s new line of whole wheat pearl couscous at the BlogHer Food Conference in Atlanta, I was instantly hooked by the nutty flavor. I even smuggled a few sample bags back to San Francisco, and couldn’t wait to play around with the wholesome, round bites of pasta. Except that I actually did wait quite a bit – two entire months – before finding the perfect opportunity to use these precious samples.

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The opportunity came in the form of an orzo salad recipe I came across while flipping through Heidi Swanson’s superb cookbook, Super Natural Every Day). I decided to substitute the whole wheat pearl couscous for the orzo to add some wholesomeness while keeping the bite of a small, salad-friendly pasta.

But the combination of a broccoli pesto with broccoli florets, avocado and crunchy nuts were what initially drew me to the recipe. I’ve been known to easily polish off several cups of broccoli – raw, steamed, sauteed, or roasted. Yet I had never tried a broccoli pesto. Clearly, the time was nigh.
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April 6, 2010

couscous with dried cherries, pistachios, orange zest, and cocoa powder

Filed under: fruit,grains,mediterranean,salad,vegan — Tags: , , , , — Kristen @ 11:28 am

Couscous: the food so nice, they named it twice! So I can only imagine how many times over they might have named it had they added a little cocoa powder. For those I almost lost on that cocoa powder suggestion, don’t worry – the cocoa flavor is on the back end , not up-front, in-your-face chocolate like these.

Rather, a bite tastes something like this: the tart-yet-sweetness of cherries, followed by a hint of bright citrus from the orange zest, balanced against the delicate buttery-nutty flavor of pistachios, and finally the subtle yet discernibly nutty chocolateyness of unsweetened cocoa-powder flavoring the couscous.

Beyond the interesting and delicious flavors involved, this dish has an amazing texture – from the chewiness of the cherries to the crunch of pistachios, to the spongy grains of couscous. (more…)

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