Here’s a great side dish for the summer. So simple and easy.
Let’s see if I can remember how I made it…
2 cups Israeli Couscous cooked according to package directions – cooled
1 can cannellini beans – drained & rinsed
1 cucumber – chopped into small wedges or chunks
1 garlic clove, minced
approx 2 tablespoons of chopped onion
1-2 cups grape tomatoes
2 mangos cubed
1 handful of fresh herbs, chopped – I used parsley, basil, oregano & mint
1 handful of grated Pecorino Romano
X-Virgin olive oil to moisten – I used only a couple of tablespoons
Salt & Pepper to taste
Combine vegetables, fruit, garlic, onion & herbs in a large bowl. Add couscous, cheese, salt, pepper and olive oil. Mix well and adjust seasonings.
Give it a try and let me know how you like it. Remember season, season, season!
© 2012 J. H-M and CultureChoc2010.
- Summer Tomato Salad (culturechoc2010.wordpress.com)
- Recipe: Bruschetta Couscous Salad (seattletimes.nwsource.com)
Today I made hamburgers and hot dogs for lunch. I wanted something else with it so I concocted a new version of pasta salad with ingredients I had in the house and in the garden.
Pantry Pasta Salad
1 English cucumber, diced
1 can small white beans, drained and rinsed
1 diced tomato – whatever you have on hand
1 clove garlic, minced
2 rounded tbsp of red onion, diced
a handful of mixed herbs from garden – I used basil, thyme, tarragon, mint, parsley
1/2 lb small shell pasta
1 hard-boiled egg, diced for garnish
salt & pepper to taste
In a large bowl add first 6 ingredients. Boil pasta until al dente and run under cold water to stop cooking process and cool.
Add pasta to bowl with salt, pepper and olive oil to taste. Stir well and garnish with egg.
Serves 4 – 8.
Let me know what you think. Enjoy!
© 2011 J. H-M and CultureChoc2010.
- Pasta Caprese (culturechoc2010.wordpress.com)
- Summer Garden Tomato Salad (culturechoc2010.wordpress.com)
I love Italian Seafood Salad but don’t always want to buy the countless crustaceans that I need to create this awesome dish. Sometimes I’ll pop into to my favorite Italian restaurant a enjoy an appetizer version, but sometimes I just don’t have the energy to primp, make-up, dress and drive the 4 miles (on lazy days) to snarf squid and snails. On those days I turn to my pantry and pray I have a big can of Conch.
Quick Scungilli Salad
1 large can of sliced scungilli
1-2 cups of celery, chopped
1/4 cup Italian parsley, chopped
1 c sliced black olives
3 garlic cloves, minced
a dash of red crushed pepper
6 tbsp extra virgin olive oil
4 tbsp fresh lemon juice
salt & pepper to taste
Mix big can sliced scungilli with 2 c celery (I put less), 1/4 c chopped Ital parsley, 1 c sliced black olives, 3 minced garlic cloves, a dash of hot red crushed pepper. Whisk 6 tbsp x virgin olive oil with 4 tbsp lemon juice. Season with salt & pepper. Mix with seafood and chill 30 mins. Serve on a chilled plate or slightly a room temperature.
I hope you enjoy it. It’s great for a summer lunch or an appetizer to compliment an elegant evening dinner.
© 2010 J. H-M and CultureChoc2010.