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!

Haitian Cole Slaw
my own recipe

2 cups of water
1/2 cup cider vinegar ( I used organic)
1 t. sugar
1 t. salt
1 head of green cabbage
cored, and thinly sliced
2 carrots peeled, and shredded
1 medium onion, finely chopped
1 Daikon radish, peeled, and sliced thin
(you can use regular radish, instead, of the Daikon)
1 to 2 Scotch Bonnet chilli, seeded, and sliced thin

Whisk water, vinegar, sugar and salt, in a large bowl. Stir in all the ingredients. Let the cabbage pickle overnight in the refrigerator. Transfer to a clean 1quart jar, or 2 small pint jars.
The slaw will keep several weeks in the fridge. Very healthy, and delicious as a side dish or just by itself to snack on.

....and now, for the Giveaway!


Do you remember my Israeli Couscous recipe?

Well, I went to Whole Foods this weekend and bought a box of Israeli Couscous...8.8 ozs-250g.
to give away, as my gift to you!

A few of you have mentioned that you cannot find this at your location, so I thought it would be a good idea to give it away!

So, this is it! the original Israeli (pearl) Couscous...a Unique Mediterranean Toasted Pasta Specialty!
You don't have to do a thing...just make sure you follow me on my blog, and twitter. (I'm not very active on facebook)...Let me know how you are planning to make this!...Remember, all you have to do is to just comment, and I will ship the couscous in the United States, Canada, and any other country outside from U.S. and Canada!
I will use the random generated number, by Random.com...on Wednesday, Oct. 5th, @ 11:00PM, based on Eastern Standard Time!
I know you will enjoy this specialty easy to cook, Israeli Couscous, as much as I do!
Have a wonderful week!
Hugs, to all!

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!


Israeli Couscous Salad
my own recipe
2 cups of Israeli couscous
boiled, until fully cooked, drained in a colander,
and rinsed with cold water.
3 Tbsp extra virgin olive oil
2 cups chickpeas (cooked from dry) or 1 can drained chickpeas
or garbanzo beans (same)
1 bunch scallions, sliced thin
about 12 cherry, or grape tomatoes, sliced in half
or about 4 small tomatoes, cut into quarters
1 small bunch of flat leaf parsley (you can use basil, as well)
salt and freshly ground pepper to taste
1 tsp of rice vinegar, or other mild vinegar

In a large bowl, mix together the olive oil, salt, and pepper, and fold in all the other ingredients. You can serve them at room temperature, and refrigerate any leftovers. It is very delicious. Low in calories, high in protein and no cholesterol...now isn't that a relief?...something this yummy and healthy, would be actually good for you!