Mama Mia Night

Hi all - long time, no post. I found a really interesting package in the store the other day (Trader Joe's - can I say that here?), and came up with a fantastic recipie. The item is called Israeli Couscous. It's weird. Looks like the tapioca stuff in boba drinks. Large version of our traditionally tiny couscous, and completely different. I read the package, looked at the recipie ideas on the side of the box, and added it to my cart. Someday, I thought, I will play with this.

And then I got the call. Jeanne rented Mama Mia the sing-along for our friend's birthday party. Our mission was to potluck with a mediterranean theme. Oh and PS it was scheduled the same day as my good friends' moving-in day. Which I would never ditch out on because of how completely integral they were to my move and how much I wanted to help them. So I'd be going from one thing to the next and needed a good make-ahead dish. With a Greek flair maybe. What would this include.... I came up with lamb kabobs, puttenesca, anything tomato or cucumber, anything with good crumbly cheeses. Finally, I remembered my crazy couscous in the pantry. I could build off that and make a cold pasta salad with a regional (close!) flair. So I did. And it was Fabulous. Here it is - and a side note - I didn't think it out too far, I just did it and experimented and had fun with it and you can do this too with anything. Fear in the kitchen is silly - it's your domain. If you screw up don't worry about it. Eat it, mix in some cream or tomatoes, or toss it and run to the store. Just don't be scared to read a box and embellish. It leads to good things.

• 1 box of Israeli couscous or any large (pea-sized) couscous


• 1 small onion, diced very small


• 2 cans +/- of chicken broth


• 1 bay leaf


• 1 teaspoon of cinnamon


• garlic cloves


• partial can/jar of capers


• one very large or two small cucumbers


• carton of cherry tomatoes, sliced in half


• mint leaves

I don't know much about mediterranean foods. Did I even spell it right? Well I do know that they include odd flavors that are magical when combined. This was a complete eye opener for me. This combination is so great. Try it and then experiment later and make it your own.

We're going to do this like a risotto- first you brown a clove of garlic minced and the onion in a frying pan with a splash of olive oil. Let them get brown for a little while then toss in the package of couscous. Toss this around and let it get golden to bring out the nutty flavor. It will make your dish more flavorful and you'll still be able to taste the couscous against the other strong ingredients. Now add in that mysterious teaspooon of cinnamon and the bay leaf. Your nose will know why. It's that smell that you love about mediterranean foods but never could place. Not curry. Not garlic. Something earthy. And warm. It is so amazing how these ingredients combine.

You'll need to read the directions to know how much chicken broth will follow. It's probably 1:1 ratio so if you've got two cups of couscous you'll do two cups of broth. However, since you will be simmering this on low or medium-low without a cover, you'll lose some steam and probably need to check in on things to make sure it's done before you pull it from the stove. This is very subjective and whatever you decide is the right way to go. I have never used a stovetop or a pan that did risotto on the same time schedule. You just keep an eye on it, stir often so you don't burn things, and keep it going. Since a creamy risotto consistency is NOT desired here - you'll want to avoid stirring too often and be sure to pull it off the heat while it's still in individual grains. Oatmeal consistency would be a bad thing.

The rest is easy peasy. Pull it off the heat. Stir in a touch of olive oil so things don't clump. Refridgerate until you are ready to use it. In another bowl, slice cucumber and cherry tomatoes, add a small amount of capers (I believe we serve an overabundance of capers in dishes and I suggest using a maximum of maybe 25 in this entire dish for a more subtle taste), and stir. When you are ready to serve- finely chop a few springs (not too much or it's too much) of mint and add to the veges. Combine with the couscous. I also suggest that you splash the veges with some apple cider vinegar or red wine vinegar, and some salt and pepper to taste. Mama Mia this is good!