Recipe for Israeli Couscous with Pecans and Apricots from Modern Freezer Meals by Ali Rosen
Cookbook review by Tracey Zabar
This book is full of wonderful recipes that you can eat right away or freeze—perfect for making a big batch and defrosting single servings. I was enchanted with the recipe for pesto, using the bounty of basil and other herbs from your garden. Cook up the pesto, cool and scoop into ice cube trays. Dump the frozen cubes into a zip-top plastic bag, and freeze. Don’t forget to label the bag, and you can have garden-fresh sauce all winter long. Amazingly clever.
Recipe excerpted with permission from Modern Freezer Meals by Ali Rosen (Skyhorse Publishing)
Israeli couscous might be strangely named—it is much more reminiscent of a small pasta than of regular couscous—but I love using it as a counterweight to stronger flavors and textures. Between the strong flavors of the spices, the seemingly endless freshness of the parsley, and the crunch of the pecans, this dish can hold its own.
3 ½ cups water or stock
3 cups Israeli couscous
2 teaspoons ground coriander
1 cup parsley, finely chopped
2/3 cup pecans, chopped
1 cup dried apricots, finely chopped
1 ½ teaspoons salt, plus more as needed
Bring the water or stock to a boil in a pot. Add the couscous and reduce to a simmer. Cook for 8 to 10 minutes until the couscous is just cooked and the water has completely absorbed. Add the coriander, parsley, pecans, apricots, and salt and fully combine.
If You Are Freezing for Later
Allow the couscous to come fully to room temperature. Freeze in individual portions in a freezer-safe container or bag, removing as much air as possible. When you are ready to eat, heat the couscous in a microwave-safe bowl, 1 minute at a time, stirring in between until hot.
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