Archive

Tag Archives: food

image

I make this at least every two weeks. It’s delicious, fun to prepare, and packs neatly for lunch on the go.  My tastes crave more lemon zest, but try it out and see for yourself!

Original Recipe credited to: Rachel Humphrey (from her former blog “The Sweet Savory”)

Hazelnut Trompe L’oeil Couscous

Ingredients:

1 c. raw hazelnuts

2 T cooking oil

1 can (15 oz.) garbanzo beans, drained and rinsed

2-3 cloves garlic

10 sprigs flat leaf parsley

zest of 1 lemon (juice optional)

1 c. pearl or Israeli couscous

2 c. very hot water or broth

sea salt

freshly cracked black pepper

extra virgin olive oil

 

Directions:

1) Heat oven to 375 F. Place hazelnuts on a cookie sheet and place in oven for 10 minutes, then set aside to cool.

2) Meanwhile, peel and smash garlic cloves and mince very finely with salt. Remove parsley from stems and chop coarsely. Zest a lemon with a microplane, removing just the bright yellow and avoiding the bitter white pith.

3) Once cool, roll hazelnuts between palms of your hands to remove the skins and set them in a separate dish.

4) Over medium flame, heat cooking oil in a heavy-bottomed sauce pan until shimmery. Add garbanzos to pan and spread across surface evenly, leave to toast without stirring for about 3 minutes.  Stir, and continue to cook this way until garbanzos start to pop.

5) Add hazelnuts and stir well. Add lemon zest, garlic, and half of the parsley, stirring well. Cook together for about 2-3 minutes, then set aside.

6) Place pan back on heat without cleaning it. Put couscous into the pan and toast over medium flame, stirring often so the bits left from the garbanzos don’t burn — you may want to decrease the flame. Toast the pasta for about 2-4 minutes, then add the hot water or broth and bring to a simmer. Reduce flame to medium low (just enough to hold the simmer) and cover to let cook for 10-12 minutes.

7) Remove from heat and stir in garbanzo mixture. Season with sea salt and pepper to taste, adding the rest of the chopped parsley and coat with olive oil.

(Kaitlin’s note: here, I like to add some lemon juice . . . it’s up to you!)

Enjoy!!

%d bloggers like this: