We love the impromptu ease of couscous, and we also appreciate its versatility and refined texture. Great as an accompaniment for a stew or a braise, or as a base for a hearty salad, couscous can be delicate and fine -- or, in the case of Israeli couscous, plump, tender and slightly nutty. This week, we're looking...
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Peeling the squash from the ingredient shot -- waste not!
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The butternut squash pushing off for its journey in the oven.
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Showing some caramelization.
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Merrill chops the cilantro and parsley while Amanda gets her only workout of the week: grinding cumin, garlic and salt in her lovable yet impractical mortar and pestle.
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Gathering the ingredients for the charmoula -- cilantro, parsley, sweet and hot smoked paprika, lemon zest and cayenne -- and putting them into the food processor.
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Draining the fregola, which you cook like pasta in plenty of boiling salted water. See how some of the fregola is dark? That's because it's toasted, which adds a pleasant nutty aroma to it.
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A mountain of ingredients -- this can serve at least 8 people. Have a smaller group? Just halve it!
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Scraping every last bit of charmoula from the food processor.
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We ate this with farmers cheese for lunch -- a cooling counterpoint to the flashes of heat in the salad. It would also make a great side with grilled lamb.
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The textural triumvirate of this dish: couscous, raisins and almonds.
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We sliced open this orange, and much to our surprise it looked more like a grapefruit! It was deliciously orangey, though.
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Jennifer Ann has you cut the fennel bulb into 16 slim wedges.
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The fennel roasts for about 15 minutes, until it's lightly caramelized and just tender.
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Amanda's new knife dices a mean shallot.
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Fennel fronds add a hint of green and a suggestion of anise.
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Amanda tastes the dressing to make sure we've seasoned it properly.
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