Israeli Couscous, with Cannelini Beans

 When you are fortunate enough to have the basic herbs growing in your garden...as in my daughter's garden...even the basic basil, oregano, rosemary, thyme, and parsley, spells 'happiness'...I still have the get more parsley at the produce market, it's never enough; also my favorite, the dill, I also get a huge bunch at the market.

What is there not to love in these pearl-like perfect wheat little gems...can't ruin it when you boil it in water, as if you would cook pasta; it lets you know when its done, because it gets so puffed up, and you're ready to rinse it in cold water, and proceed with your recipe. You can serve this chilled, as a cold salad with vegetables of your choice, or you can serve it warm as a side dish, which how I made it with ingredients on hand in Lora's cupboard, and fresh plum tomatoes that I bought!

My sweet friend Jaime, @Mangiabella always raves about my Israeli couscous salad, and how she made it a few or more times for family and friends. She always mentions it to me...it's such an honor when someone makes your recipes, especially when its your own creation...and yes, both of these are my own creations. I first was introduced to Israeli couscous about 10 years ago, but only the last few years have I been making it more often. I guarantee you will love this, and so will your family.

Israeli Couscous with Cannelini Beans
created by; Elisabeth


16 ozs Israeli couscous
1- 14 1/2 cannelini beans
1 medium onion chopped
2 cloves garlic chopped
4 plum tomatoes diced small
fresh herbs, such as basil, oregano
and rosemary (sm. amt. chopped)
handful fresh Italian parsley chopped
2 Tbsp. extra virgin olive oil
salt and pepper to taste

First, heat olive oil in a wok or large skillet, cook the onion, garlic, until soft and wilted. Add your chopped herbs and stir a few minutes longer














...then add the fresh diced tomatoes, and saute for about 10 minutes.

In the meantime...you should have your couscous already cooked in boiling water, strained, and rinsed with cold water to keep from sticking, and cooking longer.
Keep the couscous in the strainer until ready to use.

Now, you can add the couscous to the tomato mixture, season with salt and pepper, and stir in the fresh chopped parsley.

Last you fold in the drained and rinsed beans, carefully fold in, and incorporate, and you are ready to serve. Adjust with more seasoning if you like, and more fresh herbs, as garnish, as well!...now wasn't this easy? I promise your will love this, and will make it over and over again, and you can substitute other vegetables just the way you would like to. The main thing is, that you have the couscous cooked first, and then you can be creative the way you desire!

Israeli Couscous...a guaranteed love at 'first bite'

 for recipe, click on link for,Israeli Couscous Salad

Haitian Cole Slaw...and a Giveaway!

I've been on the cabbage kick all last week. I bought 2 heads of organic cabbage at Whole Foods, and also, I bought Daikon radish, the long white Japanese radish, Scotch Bonnet peppers, and really "kicked up" the spices in my Haitian Cole Slaw...you probably wonder what is a Haitian Cole Slaw?...and what makes it Haitian. I do have an answer for that. I became acquainted with it several years ago, working in the country club with Haitian cooks that make this fabulous slaw. Usually it's served with griot, which is a crispy fried pork dish, and a side of lettuce wedge with French dressing, and the cole slaw...and oh, my! spicy, tangy, and slightly sweet. Absolutely zero fat, healthy, refreshing, and delicious!

Israeli Couscous Salad

Even though you are not a vegetarian, and for sure not a vegan, have you wondered lately that what you are consciously cooking might be...could be vegetarian, or vegan?...well it happens to me a lot, without even thinking or planning it, do to the fact that I always have fresh veggies on hand and like to use them up with whatever I happen to think of making. Same goes for the dry beans, and for the canned beans, rice, lentils, and couscous that I like to prepare to have around as a snack, or a side dish!

Israeli couscous is made of small, round pearls of pasta. Similar to regular couscous, it resembles a grain but is made of wheat flour. Because of its large surface area, it holds sauce well and is very versatile; Israeli Couscous can go in soup, be baked, served as a pie, or made into a risotto. It is widely used in the Middle East, and in Portugal, Spain, and Italy. So delicious with cooked vegetables or used as a side dish with stews. It has a nutty flavor, and it does not get a sticky texture when it is cooked properly. I love to eat this as a cold salad, but you can eat it warm as well!