This is not one of my personal recipes, nor it’s been created by a famous TV chef but it carries something very special: it’s the very first “food experiment” that a group of moms and a catering chef made happen in the Hastings School. We wanted to see how kids would react to a food that wasn’t fried, was no chicken nuggets, no fries, no pizza, but instead was a dish made with fresh ingredients and rich in nutritional value…. Mission impossible? Actually the experiment was very successful and will open the door to some “revolutionary” changes in the cafeteria. To be continued …
Pearl Couscous with eggplants, corn, tomatoes, bell peppers, herbs, vinaigrette dressing.
- uncooked israeli couscous - 2 cups
- water - 2 1/2 cups
- finely chopped cherry tomatoes - 1 cup
- finely chopped cooked eggplants - 1 cup
- cooked corn - 1/2 cup
- finely chopped onion - 2 tbs.
- finely chopped raw red and green peppers - 1 cup
- chopped basil or parsley or cilantro - 1/2 cup
- oregano - 1/2 tbs
- (XV) olive oil - 6 tbs.
- red wine vinegar (or lemon juice) - 2 tbs.
- salt and pepper - to taste
(Before starting check the instructions on the box)
Bring water to a boil in 2 qt. sauce pan. Add Pearl Couscous; bring back to a boil and cover. Reduce heat and simmer for 10 minutes or until Pearl Couscous has absorbed all the water. Remove from heat and let it cool down. Steam or cook eggplants, thaw corn (if frozen), chop finely all vegetables. Let the cooked vegetables cool down.
In the meantime prepare vinaigrette (add oregano directly to the couscous not into the dressing, according to my experience if you whisk it with the other ingredients it becomes bitter) by mixing oil, vinegar (or lemon), salt and pepper.
Add dressing to couscous and mix well, add chopped basil (or other herbs), add chopped vegetables, adjust salt and pepper.
Add some basil leaves as decoration.