Israeli Couscous Slaw

My friend and coworker Erin asked me to share the recipe for this salad I posted on FB last week. So here it is! 

Makes 3-4 generous servings.

The Couscous
1C toasted Israeli couscous 
1T olive oil
2C hot water

The Extras
2-3T minced preserved lemon rind (or 2t fresh lemon zest)
1/4C chopped parsley
1 scallion, thinly sliced 
1 large or 2 smaller carrots, grated
1/2 a small or 1/4 of a large red cabbage, very thinly sliced
rice vinegar 
red wine vinegar 
S&P
olive oil
1/2C toasted slivered almonds 
dried cranberries (optional)

Toast the almonds in a dry pan, and set aside. 

Heat the 1T olive oil in a pot, and stir in the couscous for 3-5 minutes. Add the hot water and bring to a boil. Lower the heat and simmer covered for 10 minutes, or until the liquid is absorbed. (Turn off the heat when the couscous has absorbed all the liquid but still looks like it's covered in paste. This starch will absorb into the couscous as it cools.)

Transfer the couscous to a bowl and stir in the preserved lemon (or zest). Spread out the couscous in the bowl to help it cool while you prep the rest of the ingredients. 

When the couscous has cooled to near room temperature, add the rest of the ingredients. Dress it with a few dashes of the vinegars, season with S&P to taste, and drizzle with olive oil.

Reserve the almonds and cranberries as a garnish just before serving. 

Like most pasta salads, this will keep well in the fridge for a few days, and can be prepared a day ahead. Make it on a Sunday, and you'll have lunches for Monday and Tuesday. 

Notes:
For some reason the bulk Israeli couscous from Whole Foods works better for this recipe's couscous/water ratio. If using the boxed one from Trader Joe's, follow the directions on the box.

Store bulk blanched almonds in the freezer to keep them fresh.

Борщ!

On a chilly March weekend several years ago, my posse gathered at Haypress Campground for Lauren Fiel's birthday. Recent rains turned trails to rivers, and by the time we pitched camp we were ready for a nice hot communal meal. I brought a few jars of my Mom's (now famous) borscht, and with it gained a new crop of Russian soup evangelists. 

Just as it takes five English letters to emulate two Russian ones, this borscht blog may seem bombastic. My advice for first-time borschters is to read it through, and taste as you go. Soup is not an exact science, but the techniques within give my Mom's version a depth of flavor that truly celebrates its humble ingredients. Ha здоровье! 

Shopping List
1# beets (about 3 large, 4 medium)
3/4# carrots (3-4)
3/4# yukon gold potatoes, yellow, or white potatoes (3-4)
3/4# cabbage (1 tiny, or 1/2 regular)
1 large white or yellow onion
1 leek or shallot
2 cloves garlic
14 oz canned or jarred tomatoes, peeled & seeded (preferably unsalted), and pureed*
olive oil
dill
apple cider or red wine vinegar (about 1/4C)
salt & pepper 
sugar (optional) 

Instructions
Roast the beets. This can be done a day ahead, or several hours ahead of making the soup. Cut the greens away from the beets, without cutting into the beets themselves. Don't cut the root end either. Leaving a 1/2" of the greens at the top will prevent beet juice from leaking out during roasting. A little will, so line a sheet pan with foil, scrub the beets well with a brush and cool water, and roast the beets whole for 30-60 minutes depending on their size. You want them yielding, but not mushy. 

Roasted beets

Prepare the Soup
Peel the cooled beets and grate them in a food processor. Wearing latex gloves will keep the mess and stained hands at bay. Peel and grate the carrots. 
Heat a very large stock pot and add a few tablespoons of olive oil. On low heat, cook the beets and carrots for about 20 minutes, stirring occasionally to prevent sticking. 

Grated carrots and roasted beets. 

Meanwhile, dice the onion, leek or shallot, and mince the garlic. Peel and dice the potatoes. Core the cabbage, slice it lengthwise into wedges, then slice into thin shreds (a little thicker than you would for cole slaw). 

After 20 minutes of sauteing the beets & carrots, remove them from the pot, and set them aside for later. 
Add about 3T of olive oil to the pot, and saute the onion and leek or shallot until translucent. Stir in the garlic and saute for another minute or two. 
Stir in the cabbage and cook it down for just about a minute, stirring as it wilts. Stir in the potatoes.

Sprinkle them with about 1T kosher salt. Stir in the pureed tomatoes, then add 3Qts of hot water. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. 

not yet...

Stir in the beets and carrots. Adjust the seasoning. Stir in the vinegar and dill. Adjust the seasoning. If the soup is too acidic, stir in about 1T of sugar. 

Борщ!

Serve immediately. 
Refrigerate cooled soup in airtight containers for up to 1 week, or freeze in mason jars for up to 6 months. 
Makes 1.1 cubic Sweeneys. (A lot.)

* I found this marvelous organic tomato puree at my local Mediterranean market. The ingredients are simply organic tomatoes, peeled, seeded, and pureed. No salt or anything else added. I used about 2/3 of the jar, and will make a marinara with the rest. Delightful. 

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