ChezCindy: Couscous with Onions, Olives & Almonds

 

Couscous is often thought to be a grain, but it is actually pasta, a little pellet of rolled semolina flour.  The small pasta shape is “cooked” by pouring hot broth over the couscous then covering it to allow the broth to be absorbed, hydrating the tiny pasta ball.  It is quick to come together as a base for sauces and vegetables, allowing flexibility in what spices and seasoning can be added to fit the occasion.  

This recipe adds smokey paprika onions to the couscous, along with Castelvetrano olives, and chopped almonds for a Mediterranean flair.  The versatility of couscous can take you to the markets of faraway places, such as this recipe for North African Couscous.

Couscous with Onions, Olives & Almonds

1 cup couscous
1 cup boiling chicken broth
6 tablespoons olive oil, divided 
3 teaspoons kosher salt, divided 
1 large onion, thinly sliced
2 cloves garlic, finely minced
1 1/2 teaspoons smoked paprika
1/2 cup pitted Castelvetrano olives, coarsely chopped
1/4 cup whole almonds, coarsely chopped
1/2 lemon, juiced
Flakey sea salt for garnish
Fresh oregano or basil leaves for garnish

Add the couscous to a large bowl.  Pour the boiling hot chicken broth over the couscous, adding 2 tablespoons olive oil, and 1 teaspoon salt.  Stir to combine, covering and sealing the bowl with plastic wrap.  Allow the couscous to stand for 15 minutes to fully hydrate.  

Meanwhile, add 2 tablespoons olive oil to a large skillet, adding the sliced onions and 1 teaspoon salt.  Stir to combine, cooking the onions over medium-high heat until the onions are wilted and slightly golden in color, about 10-12 minutes.  Add in the minced garlic and paprika, stirring to combine, cooking for 1-2 minutes.  Turn off the heat.  

Remove the plastic wrap from the bowl with the couscous.  Using a fork, fluff the couscous.  Add the chopped olives and chopped almonds, lightly combining them with the couscous.  In a small bowl, combine the lemon juice (about 1 tablespoon) the remaining 2 tablespoons of olive oil, and the remaining teaspoon salt.  Pour this over the couscous, using the fork again to fluff and combine.  Add the onion mixture to the couscous, gently mixing together.  

Transfer the couscous to a large platter, garnishing with flaked sea salt and herb leaves.  Serve warm or at room temperature.  

ChezCindy: Pickled Cucumber Salad with Fresh Herbs

 

Enjoy this quick-pickled cucumber salad straight from the refrigerator as is, crunchy, tart, and delicious.  Or, add the contents to mixed garden greens with a creamy cool ranch salad dressing.  The bright pickled flavor will complement grilled steak as a vinegary side salad to balance the rich, fatty meat.  It's also great added to top off a sandwich or piled into a pita wrap.  

Change up the vegetables to what you have available or to what looks good at the farmers market.  The pickled salad can stay in your refrigerator for a month, ready to eat when you are ready to serve!  

Pickled Cucumber Salad with Fresh Herbs

1 English cucumber, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 small red onion, thinly sliced

2 tablespoons chopped fresh herbs, such as parsley, chives, basil 

 

1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1/4 cup granulated sugar

Place the prepared vegetables into the canning jar(s) to just under the top, leaving room for the pickling liquid to cover.  

Combine the remaining ingredients into a small saucepan.  Bring to a boil, dissolving the salt and sugar.  Pour the hot liquid over the vegetables to cover completely, filling the jar to 1/2-inch from the top.  Seal the jar tightly with the lid.  Allow to cool on the counter.  When cooled, place the jar in the refrigerator.  Wait 24 hours before enjoying so that the vegetables have time to pickle.  The pickled vegetables will develop more flavor as they spend time in the pickling liquid.  Store in the fridge for up to one month.  

Pickled Vegetables     

Glass Jar Choices	Fresh Vegetable Choices	Dried Spice Choices
~Mason	~English Cucumber	~Coriander Seeds
~Ball	~Red Onion/Shallot	~Grenadine Syrup
~Weck	~Peppers	~Peppercorns
	~Zucchini	~Turmeric Powder
	~Cabbage	~Mustard Seeds

 

ChezCindy: Lemon & Blueberry Croissant Bread Pudding

 

This dreamy croissant bread pudding is a comforting dessert ready to serve in just over an hour!  Hard to believe but true.  Buy the large container of croissants from Costco, or your favorite grocery store.  Manage to keep four croissants aside when you are looking for an easy mostly hands-off dessert.  Or maybe as a breakfast or brunch treat!  

Lemon & Blueberry Croissant Bread Pudding 

4 large croissants

1 1/2 cups blueberries

4 ounces cream cheese, room temperature

3/4 cup granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon fresh lemon zest

1 tablespoon fresh lemon juice

1 cup half and half

Preheat the oven to 350 degrees.  Prepare a 9”x13” baking dish by spraying it with nonstick baking spray.  

Cut the croissants into large pieces, about 1-2-inches.  Add these to the prepared baking dish, along with the blueberries scattering the berries over the pieces of croissants but not letting them fall to the bottom of the baking dish.  

In a medium size bowl, add the cream cheese using a rubber spatula to mix it.  Add in the sugar, mixing to combine with the cream cheese.  Add each egg one at a time, mixing to combine with the cream cheese/sugar mixture before adding the next egg.  Mix in the vanilla, lemon zest and lemon juice to combine.  Switch to a whisk, slowly whisk in the half and half to combine.  Pour the milk mixture over the croissants and blueberries.  Cover with foil and let sit for 30 minutes.  

Place the covered baking dish into the preheated oven, baking for 30 minutes.  Remove the foil and continue baking for 15-20 minutes until the custard is set.  Remove from the oven, allow to rest for 15-20 minutes before serving warm.