Since Abigail's home for the summer my cooking habits change a bit. Things that she likes are different from things I would normally choose for Mike and I. That's a good thing-it expands our horizons and I get to make some recipes with ingredients that I wouldn't make for Mike and I alone. Abigail loves salads with grains like couscous and quinoa with lots of veggies. When I saw this in Food & Wine by Skip Bennett and Jeremy Sewall I knew it was right up her alley. http://www.foodandwine.com/recipes/israeli-couscous-and-tomato-salad-with-arugula-pesto
I made shrimp for Mike and I from cuisinerecipes.com to go with the couscous. Delicious and easy! http://www.cuisinerecipes.com/2011/07/14/lemon-garlic-shrimp-skewers/?utm_source=CuisineRecipes&utm_medium=email&utm_campaign=4924
Israeli Couscous and Tomato Salad with Arugula Pesto my way
5 ounces baby arugula, washed and spun dry
1 1/2 cups Israeli couscous
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 cup pine nuts
4 garlic cloves, peeled, halved and cored
1/3 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
1 pints cherry tomatoes, halved
1/2 red bell pepper, diced
2 celery ribs, diced
Cook couscous according to the instructions on the package.
Toast the pine nuts in a 350 degree oven, until golden brown, about 5 minutes. Let cool.
Transfer the arugula to a food processor. Add the pine nuts, garlic, cheese and the 1/2 cup of olive oil and process until the pine nuts are finely chopped. Season the pesto with salt and pepper.
Transfer the couscous to a large serving bowl and stir in the pesto. Gently fold in the tomatoes, bell peppers and celery.
Lemon Garlic Shrimp Skewers my way
2 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
2 garlic cloves, peeled, halved, cored and pressed
1 teaspoon oregano
Kosher salt and freshly ground black pepper
~3/4 medium prawns, peeled and deveined
Combine lemon juice, 1 tablespoon olive oil, garlic, oregano, salt and pepper for marinade in a bowl. Add shrimp and toss to coat; refrigerate in marinade about 15 minutes.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium high heat. Add prawns and saute for about 2 minutes. Turn and cook another minute or two.
Hit all around. The arugula pesto is particularly good. There was leftover and Abigail has been adding it to everything including an omelet. Enjoy!