A Jerry James Stone Recipe
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Ingredients
- 2 cup Israeli couscous
- 4 cup water
- 1 tbsp butter
- 1 tsp salt
- 1 lb Balsamic-Glazed Brussels Sprouts
- ½ cup cilantro, finely chopped
- 2 tbsp olive oil
- 4 tangerines
- Sea salt, to taste
Instructions
- Step one is to make my Balsamic-Glazed Brussels if you have not already. The one thing here, you don't want the parmesan cheese and pine nuts. So exclude those.
- Now we are going to toast the 2 cups of Israeli couscous. This name is a bit of a misnomer as, well, this stuff is just pasta. Add the tablespoon of butter to a sauce pan and melt it over a medium heat. Then add the couscous, stirring occasionally. It's toasted when it looks like the picture below.
- Now add the 4 cups of water and the teaspoon of salt and bring it to a boil. Reduce to a simmer and let cook for about 10 minutes until the couscous is tender. Then remove it from the stove and let it cool.
- Add the couscous, the 1/2 cup of chopped cilantro and 2 tablespoons of olive oil to a large mixing bowl. Mix it together. This is the step where I salt this dish too. So add your sea salt and work that in.
- Add the roasted brussels sprouts and fold them in. I admit, I ate about 6 of these before I even got to mixing them in. You might want to make extra for this reason. These things are super duper good.
- Peel your tangerines and separate the wedges, removing any extra pith. Then fold them in. Yup, I ate some of those too. I musta been hungry! It is a wonder this salad got finished at all.
- Once it is all mixed together, place it in the refrigerator to chill. In fact, go chill-out yourself. You've been working hard and deserve it! Then come back in a few hours and this thing will be ready to eat.
- Enjoy!
