Couscous Recipes

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Tabouleh Stuffed Mushrooms (Mushroom Appetizer Recipe) Recipe

In this recipe, mushrooms are used as little receptacles for serving tabouleh. They make very refreshing appetizers, which pair perfectly with the beautiful weather we've had in the Bay Area. 

I pickled the mushrooms days in advance so the mushrooms aren't raw but still hold their shape and don't darken. The appetizers are assembled at the last minute and they make an ideal dish for a buffet-style party. We're hosting our  annual pool party soon, so I've been experimenting with fun, summer-y appetizers for the occasion and this mushroom dish is definitely going to make the list! 


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Tabouleh Recipe Recipe

Tabouleh Recipe

07.11.11 by Jackie

Tabouleh is one of the easiest salads you could prepare. All you need to do is to cook semolina until soft and fluffy and season it with a mixture of lemon juice and extra-virgin olive oil. I also added pickled grape vine leaves for a briny flavor to the salad and feta cheese for more creaminess.

This can be made in advance and is great to bring to a pot luck.

 


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Moghrabieh with Root Vegetables (Lebanese Couscous) Recipe

Moghrabieh, like rice or pasta, is a palette upon which many flavors can be layered. I love the combination of couscous and beluga lentils, and to this I added cumin, butternut squash, mint, onion, turnip and red chiles. It's a healthy and delicious meal that hits the spot on a cold day.

In Paris, where I grew up, there is a large population of North Africans, so I was familiar with the tiny variety of couscous. My first introduction to the larger Lebanese variety was when I visited Las Vegas a few years ago. My husband ordered a plate of moghrabieh with lentils and vegetables. He fell in love with it, and so did I. I've been cooking with it ever since.


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