It didn’t amount to the predicted two feet, but the snow did allow us much needed time to have a leisurely breakfast of Israeli couscous, raw carrot flowers and steamed broccoli. Quick-cooking with a slightly chewy texture and a slightly nutty flavor, Israeli couscous is a good grain option for breakfast. Most pasta-loving children will like it and some will even want to sprinkle grated cheese on it.
serves 3
INgredients
1 thick, large carrot
1 bunch broccoli (two stems)
1 cup Israeli couscous
¾ cup frozen peas
2 Tablespoons good quality extra virgin olive oil
a few pinches sea salt
1 Tablespoon good quality, aged soy sauce
Process
Bring 3-4 cups water with a pinch of sea salt to a boil. Add the couscous and one tablespoon olive oil. Let the couscous boil for about 7-8 minutes.
It should be a bit al dente (chewy when you bite into it). Drain it in cold water. Rinse the frozen peas well. Fill a medium-sized skillet with about one inch of water and bring it to a boil. Add the peas and let them cook until they turn a bright, vibrant green. This should take about 1-2 minutes. Drain the peas and then toss them with the Israeli couscous. Add a tiny pinch of salt and fresh pepper if desired. Drizzle with the remaining tablespoon of olive oil and serve.
Wash the broccoli and carrot well. Trim the hard ends off of the broccoli stems and then cut it into small pieces of florets and stem. In a steamer pot, bring about one inch of water to a boil. Place the broccoli pieces in the steamer basket, put the cover on it and steam for about one minute. Remove from the steamer basket, sprinkle with soy sauce and place on a plate.
Trim the ends and scrape any tiny hairs and brown spots from the surface of the carrot. Place the pointy end of the carrot into a carrot sharpener peeler and twirl it as you would sharpen a pencil. The result: raw carrot flowers.
Arrange the couscous, broccoli and carrot flowers artfully on a plate.
©Nancy Wolfson-Moche 2015
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