My Israeli Couscous Almandine is a very popular dish for a potluck or large gathering. I designed this salad so that it would stand up to perhaps hours at room temperature—so no ingredients that would wilt, get mushy, or become unsafe to eat. Wife Jan is on the Noom Program, so she objects to dense starchy dishes. To please her, I make a salad that is mostly vegetables and fruit with just a bit of Israeli couscous.
Karl’s Israeli Couscous Salad with Pistachios
I make salmon about one a week, so it is a challenge to keep this dish fresh. Frequently I will glaze the filet with one of my marmalades and broil it 2 inches from the heating element. If you look at the pictures of some of my past broiled salmon posts this has not been ideal. The high heat tended to burn the sugar in the jam before the fish is cooked through.
Karl’s Broiled Salmon on a Bed of Leeks
Filed under Main Dishes
My Israeli Couscous Almandine is a very popular dish for a potluck or large gathering. Today, however, I am making it just for the three of us. I cut my recipe in half, simplifies it slightly, and switched out pine nuts for the slivered almonds. Wife Jan is on the Noom Program, so she objects to dense starchy dishes. To please her, I make a salad that is mostly vegetables and fruit with just a bit of Israeli couscous.
Karl’s Israeli Couscous Salad with Pine Nuts
Filed under Pasta, Salads, Side Dishes, Vegan
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Miriam
Jabberwocky Stew 