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| Joanie enjoying some cous cous and a pedi |
Kristin knows that I can't say no to her. She asked me to start posting some recipes again. While the girls were all here for Beck's Birthday Weekend, I did some cooking. I cooked almost exclusively from Marguerite Henderson's cookbooks. This particular recipe is from Small Parties. Small Parties is an awesome cookbook because it offers recipes in menus so you aren't trying to decide what to make, you just pick a party. I would definitely recommend this book. This cous cous is so good that Joanie messaged me on Facebook after she got home, saying she needed some!
Fregole with veggies
*I have never been able to find Fregole, so I use Israeli cous cous, don't use the regular little cous cous. Also I use the olive oil to saute the veggies but I don't add any extra.
Cook 1 pound of your cous cous according to the directions.
3 Tb. olive oil
3 cloves of minced garlic
2 large shallots peeled & diced
1 medium zucchini diced
1 carrot peeled & diced
2 Roma tomatoes diced
1/4 cup diced kalamata olives
4 green onions, thinly sliced
1/4 cup golden raisins
1/4 cup toasted pine nuts
1/4 cup extra virgin olive oil
zest & juice of a lemon
1/4 cup chopped Italian parsley
1 tsp kosher salt
1/4 tsp pepper
In a medium skillet, heat your olive oil over medium. Add garlic, shallots, zucchini and carrot. Saute for 2-3 minutes, stir often. Add cous cous, tomatoes, olives, raisins, pine nuts, lemon zest, juice, parley, salt and pepper. (You can add the extra olive oil here if you like) Toss it all to combine. This can be served hot or cold. I prefer it cold myself :)
