i dip them in the best hummus i can make/buy and eat them by the bushel. nothing compares to that. i also luuuurve a good tapenade. generally, with olives, i feel that the simplest preparation is the best.
2 cups Israeli Couscous 4 cups vegetable broth 1 cup dried apricots, diced ¾ cup kalamata olives ¾ cup toasted pine nuts or almonds zest of 1 lemon juice of ½ a lemon ¼ cup olive oil ¼ - ½ tsp cayenne pepper (or however much you want) 4 scallions salt/pepper
Toast the couscous in a pan with oil for a few minutes. Bring the broth to a boil. Add the couscous. Cover and simmer for 8-10 minutes.
Meanwhile, toast the pine nuts to release their fragrance. Dice the apricots and olives. Put them in a bowl with the pine nuts. When the couscous is al dente, strain it and add it to the bowl. In a separate bowl, whisk the lemon juice, zest, olive oil, cayenne, salt, and pepper. Pour over couscous mixture. Chop the scallions; add and stir.
Holy smokes!! This is DELICIOUS!!! Yikes! I had to substitute regular couscous instead of israeli because 2 stores I went to didn't have any... so I was worried. But omg it's good! Thank you!
The Cauliflower and Mushroom Pot Pie with Black Olive Crust from the Veganomicon is ridiculously good. It's a bit of an intense process but so worth it. My omni roommates are always bugging me to make it again. It's especially good with kalamatas instead of regular ripe olives.
Comments 18
http://allrecipes.com/recipe/kalamata-olive-tapenade/detail.aspx
Reply
Reply
Reply
I had some the other day and it's fantastic. Good for picnics too. Tasty on some fresh bread. mmmm...
Reply
Reply
Reply
Israeli Couscous with Dried Apricots and Olives
2 cups Israeli Couscous
4 cups vegetable broth
1 cup dried apricots, diced
¾ cup kalamata olives
¾ cup toasted pine nuts or almonds
zest of 1 lemon
juice of ½ a lemon
¼ cup olive oil
¼ - ½ tsp cayenne pepper (or however much you want)
4 scallions
salt/pepper
Toast the couscous in a pan with oil for a few minutes. Bring the broth to a boil. Add the couscous. Cover and simmer for 8-10 minutes.
Meanwhile, toast the pine nuts to release their fragrance. Dice the apricots and olives. Put them in a bowl with the pine nuts. When the couscous is al dente, strain it and add it to the bowl. In a separate bowl, whisk the lemon juice, zest, olive oil, cayenne, salt, and pepper. Pour over couscous mixture. Chop the scallions; add and stir.
Reply
Reply
Reply
I had to substitute regular couscous instead of israeli because 2 stores I went to didn't have any... so I was worried. But omg it's good! Thank you!
Reply
Here's a link to the recipe.
Seriously cannot recommend this enough. (PS totally worth buying pre-cut florets instead of carving up a head.)
Reply
Reply
Leave a comment