ISRAELI COUSCOUS AND TUNA SALAD
Steps:
- Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
- Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.
ROASTED RED PEPPER COUSCOUS
If you can boil water then you can make this! A great way to liven up plain couscous especially if you love roasted red peppers as much as i do. You may have to go to a specialty grocery to find the nicoise olives (i havent looked for them in a regular grocery- they may have them im not sure) Anyway good luck and happy cooking.
Provided by kleigh83
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the couscous in a large bowl.
- Bring 2 cups of lightly salted water to a boil.
- Pour the water over couscous and cover with plastic wrap.
- Let sit for 10 min.
- Uncover and fluff with a fork.
- Meanwhile heat the oil in a skillet over medium heat.
- Add the onion and zucchini and cook until lightly browned.(about 5 min)
- Add the zucchini and onion, along with the remaining ingredients to the couscous and mix well.
- Season with aditional salt and freshly ground pepper if desired.
COUSCOUS NICOISE
Steps:
- Add the water to a small saucepan over high heat. Add the salt, butter and the smashed garlic clove and bring to a boil. Remove the pot from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork, season with pepper and additional salt, if needed, and let cool.
- For assembly:
- On a medium-size platter, pile the cooled couscous into the center, ring it with the greens, then neatly arrange the remaining vegetables in individual segments. Drizzle with the vinaigrette and serve immediately.
- Bring a large pot of water to a boil over medium heat and add the green beans. Blanch for 2 minutes, then remove to an ice bath and let cool.
- In a small glass bowl or jar, whisk the mustard, vinegar, anchovy paste and garlic together. Slowly drizzle in the olive oil while whisking. Add the salt and pepper and adjust seasonings, if necessary. Let sit for 20 minutes, then whisk before serving.
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- Sprinkle 1/8 teaspoon salt over tuna. Heat a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add tuna; cook 3 minutes on each side or until medium-rare or desired degree of doneness. Break tuna into chunks.
- Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
- Combine 1/8 teaspoon salt, lemon juice, oil, anchovy paste, pepper, and garlic in a large bowl; stir well with a whisk. Add beans, tuna, couscous, tomato, olives, onion, and parsley; toss gently. Top each serving with an egg wedge.
SALADE NIçOISE - WIKIPEDIA
Salade niçoise (French pronunciation: [saˈlad niˈswaz]), salada nissarda in the Niçard dialect of the Occitan language, insalata nizzarda in Italian, is a salad …
From en.wikipedia.org
Main ingredients Tomatoes, tuna or …Place of origin FranceType SaladRegion or state Nice
From en.wikipedia.org
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- Bring the water to a boil in a medium saucepan; add the couscous. Reduce the heat and simmer, covered, until most of the liquid is absorbed and the couscous is tender, about 15 minutes. Drain; run the couscous under cold running water and drain well. Transfer the couscous to a large bowl.
- Add the onion, olives, basil, capers, lemon zest, lemon juice, oil, mustard, and salt to the couscous; toss well to combine.
- Break the tuna into large chunks. Add the tuna and tomatoes to the couscous mixture and toss gently to combine. Sprinkle the salad with the goat cheese and serve at once. Yields 1 1/4 cups per serving.
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10 MUST EAT FOODS IN NICE, FRANCE - LOCAL NICE SPECIALTIES
From thetalkingsuitcase.com
- Socca – A quintessential street food of Nice, socca is thin, crusty chickpea pancake with a soft interior. It’s cooked in a wood oven on a large round steel plate.
- Salade Niçoise – My all time favorite meal in Nice! The classic Niçoise salad is a fabulous and filling salad with mesclun (a kind of mix salad), tomatoes, radish, onion, black olives, hard boiled eggs, tuna, and anchovies usually served with a olive oil.
- Le Pan Bagnat – Take your Salade Niçoise to go, kind-of. You’ll find all the fixings of a Salade Niçoise stuffed into a tasty sandwich. The bread is always round and usually whole wheat.
- Pissaladière – A pizza, but not a pizza. This tart is topped with onion, anchovies and olives. It’s an intense dish that’s worth a try. You can grab it from most boulangeries for a couple euros.
- Les Petits Farcis – A classic Niçoise specialty takes vegetables such as eggplant, tomatoes and zucchini and stuffs them with ground meat, garlic and bread crumbs.
- La Daube Niçoise – Great when you need a hearty meal, the Daube Niçoise features slow cooked beef. The beef is cooked for several hours in red wine with onion, carrots and herbs.
- Ratatouille – Did you know Ratatouille originated in Nice? I didn’t until we were invited to dinner at the home of French friends, one of which was born right in Old Town Nice.
- Raviolis Niçois – If you love ravioli as much as I do, don’t miss a chance to have the dish here in Nice. With a delicious filling of braised beef (daube de boeuf), finely chopped chard and a dry mountain cow’s cheese such as parmesan it makes a fantastic dish.
- Soupe au pistou – A popular Provençal dish of bean soup enriched with pistou. Pistou is made from cloves of garlic, fresh basil, and olive oil and is somewhat similar to pesto without pine nuts.
- Rosé Wine – You can’t visit Nice in the summer without sampling rosé wine. An afternoon rosé is a must! It’s a classic accompaniment to every summer meal in Nice.
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