Seattle had an amazing summer full of sunshine and warm weather. September was amazing, and near the end of the month, we enjoyed our last dinner on the deck. All summer, we enjoyed barbecue pizzas, vegetables from the garden (supplemented with many store bought veggies, we must admit), and fresh fish.
Our last meal of summer was lemon and dill salmon, grilled of course, with a salad of tomatoes and carrots from our garden, and Israeli couscous with pistachios and garden herbs.
I have to say that couscous is one of my favorite things ever. EVER. Why? It's easy and fast to cook. It's easy to dress up. Don't believe me? See below.
We are so lucky to live in a place with a variety of fresh fish.
The truth, however, is that many species are overfished and on the brink. For a quick guide that will help you be a savvy consumer, check out Monterey Bay Aquarium's Seafood Watch (they also have a handy iPhone app).
Black Cherry tomatoes and a blend of orange and white carrots with parsley and green onions. Drizzle with oil, a splash of balsamic vinegar, and salt and pepper and voila!
Israeli couscous with golden raisins, toasted pistachios, and parsley (recipe below).
Add some sun and a good beer, and you have an incredible meal!
Arlo loves it!
Israeli Couscous with Raisins and Pistachios
1 Tbsp olive oil
1 cup Israeli couscous
1 1/2 cup of broth (chicken or light vegetable broth preferred)
1/2 cup of toasted pistachios
1/4 cup of golden raisins
Mix of fresh herbs to taste (parsley, mint, etc.)
Salt and pepper to taste
If you have raw pistachios, you can easily toast them by putting them in a dry sauté pan and either warming them over medium heat or putting them in a 350 degree oven. The key is to remove the nuts from the heat when you smell them. I also like to turn them a few times, and you should notice some browning on at least one side.
Heat the olive oil in a thick bottomed soup pan. Add the couscous and toast for a few minutes. Add broth and lower heat. Cook until the couscous is soft, typically about 10 minutes. add pistachios, raisins, herbs, and finish with some fresh ground pepper. Enjoy!
