Saturday, October 3, 2009

Israeli Couscous with lemon oregano oil

This is what I served under the salmon and chicken. This is a recipe from Epicurious. The lemon oregano oil smells fantastic. I kept stirring it and breathing in the aroma because it smelled so great. I haven't yet decided what I'm going to do with the rest of it, but I'll find something. Definitely worth it and worth hunting down fresh basil--definitely go for the fresh rather than dried for this one. I did used a sprinkle of dried oregano though. (same picture as before)

Israeli couscous with lemon oregano oil
Serves 6


1 ¼ t sugar
¾ t salt
½ t black pepper
1/3 c extra virgin olive oil
2 garlic cloves, minced
10 fresh basil leaves
12 whole fresh oregano leaves plus 3 T finely chopped
2 t fresh lemon zest
2 T fresh lemon juice
1. Combine sugar, ½ t salt, and ¼ t pepper in small bowl and set aside.
2. Heat oil in a small heavy skillet over medium heat and add garlic and cook, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil, lemon zest, lemon juice, and whole oregano leaves.
3. Combine with sugar mixture from before and set aside.


1 T olive oil
2 1/3 cups pearl (Israeli) couscous (12 oz)
2 ¾ c reduced sodium chicken broth
¼ t salt
1/8 t Cayenne pepper
2 ½ T lemon-oregano oil (from earlier recipe)
¼ cup chopped fresh chives
1. Heat olive oil in a 3-qt heavy saucepan over medium heat and add couscous. Cook until toasted, fragrant, and pale golden, about 3 minutes.
2. Add broth, salt, and cayenne pepper; bring back to a boil and reduce heat to a simmer. Simmer, covered, until liquid is absorbed and couscous is al dente—about 10 to 12 minutes. Turn off heat and let stand, covered, 10 minutes. Before serving, stir in 2 ½ tablespoons lemon-oregano oil and fresh chives. Season to taste with more salt if desired.

Serve beneath a salmon filet.