{"id":2310,"date":"2010-10-12T06:46:25","date_gmt":"2010-10-12T13:46:25","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=2310"},"modified":"2010-10-12T06:46:25","modified_gmt":"2010-10-12T13:46:25","slug":"lemon-couscous-a-fragrant-thought","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2010\/10\/12\/lemon-couscous-a-fragrant-thought\/","title":{"rendered":"Lemon & Couscous..a Fragrant Thought"},"content":{"rendered":"

Couscous is a pasta too!..Most of us \u00a0don\u2019t think of it as one. But in Sicily a dish of couscous is commonly served as\u00a0 first course as is a pasta dish. Here\u2019s my\u00a0 recipe for an\u00a0 easy to make, bright, fragrant couscous dish. Use\u00a0 Meyer Lemon oil<\/a> to emphasize the fresh lemon taste.
\n\u00a0\"lemon<\/a>
\nLemony Couscous<\/strong>
\n1 cup couscous
\n1 1\/4 cups water
\n1\u00a0 teaspoon Meyer Lemon\u00a0 Oil<\/a>
\n1 tablespoons extra virgin olive oil
\n3\/4 tsp sea salt or kosher salt
\n1\/2 cup shopped scallions
\n1\/4 cup chopped leeks
\n1 fresh garlic clove minced
\nfinely grated peel of 1 fresh lemon
\n1\/4 tsp of freshly ground black pepper
\nIn a saucepan (2-3 quart size) heat water till boiling. Add in couscous when boiling with sea or kosher salt. Cover and reduce heat. Simmer for approximately 10 minutes, stirring once.
\nPlace Extra virgin Olive Oil in small saute pan. Place in scallions, leeks, garlic and saute on low to medium heat for 3 minutes or until leeks & scallions, garlic, have just begun to turn golden. Stir in lemon peel. Remove from heat.
\nDrain couscous. Place couscous in saute pan with garlic mixture. Toss gently, drizzle with Meyer Lemon Oil.<\/a>Serve and top with freshly ground black pepper. For garnish decorate plate with long strips of lemon peel or fresh lemon slices and fresh ,torn mint leaves.
\nShop<\/a> for yummy specialty oils and Balsamic vinegars to liven any dish
\n\"latest<\/a>
\nFor lots of Holiday Ideas, Recipes, Tips, get your copy of the book selected as The Best Italian Cuisine Book in the USA– The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition<\/a>
\n*October 14th-Lower Southampton Twp Library-book signing and Olive Oil & Balsamic Vinegar tasting and presentation
\n*October 27th-11AM-NBC TV !10 Show (morning magazine show-0check your local paper for listings)
\n*October 29-31- Philadelphia Gourmet Food & WIne Show-Culinary Book Signing event-signing copies of The Basic Art of Italian Cooking: Holidays & Special Occasions<\/a>-2nd edition
\n*Nov 2nd-Franklin Lakes Library-Book singing and Olive oil sampling & Tasting
\n*Dec. 4th-Borders Princeton, NJ
\n\u00a0Shar Family food memories right her on our blog in our Share the Joy <\/a>Feature
\nPeace, Love & Pasta.
\nMaria<\/p>\n","protected":false},"excerpt":{"rendered":"

Couscous is a pasta too!..Most of us \u00a0don\u2019t think of it as one. But in Sicily a dish of couscous is commonly served as\u00a0 first course as is a pasta…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,7,30,31,11,1117,655,55,32,1],"tags":[1105,831,975,1163,1022,1035,1023,101,102,286,1164,20,159],"class_list":["post-2310","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-cucina","category-cucina-povere","category-la-dolce-vita","category-recipes","category-share-the-joy","category-slow-food","category-special-occasions","category-the-mediterranean-diet","category-uncategorized","tag-award-winning-author-maria-liberati","tag-black-pepper","tag-celebrity-chef-maria-liberati","tag-easy-couscous-recipes","tag-easy-dinner-recipes","tag-farmhouse-cookbook","tag-gourmet-cookbook","tag-italian-cooking","tag-italy","tag-lemon","tag-meyer-lemon-2","tag-olive-oil","tag-pasta"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=2310"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2310\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=2310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=2310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=2310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}