Israeli Couscous Salad with Smoked Paprika

Giada de Laurentiis

6 servings 

   

DRESSING

• ⅓ cup extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 ½ teaspoons smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

COUSCOUS

• 1 tablespoon extra-virgin olive oil
• ⅓ cups (8 ounces) Israeli couscous, sometimes called pearl couscous
• ½ teaspoon kosher salt
• 2 cups packed baby spinach leaves, coarsely chopped
• 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved
• 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into ½-inch pieces
• 1 cup jarred red bell peppers, drained and coarsely chopped
• ½ cup chopped fresh flat-leaf parsley
• ⅓ cup slivered almonds, toasted
• ¼ cup chopped fresh mint
• ¼ tsp Kosher salt and freshly ground black pepper

Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes.

Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.

Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.

My Notes: Wow, this was so good! Instead of jarred peppers, I used gardeniere. I also used less oil--1/4 cup.

MXF

Smile's Granola

Grub Street

• 6 cups rolled oats
• 1 1/2 cups raw almonds, roughly chopped
• 1 1/2 cups raw pecans, roughly chopped
• 1/2 cup extra-virgin olive oil
• 1/2 cup maple syrup
• 6 tablespoons honey
• 1/4 cup light brown sugar
• 1/4 teaspoon kosher salt
• Plain Greek yogurt or milk, for serving
• Chopped dried dates, for topping
• Chopped dried figs, for topping
• Fresh berries, for topping

This granola is one of our most popular dishes at the Smile. The trick is to cook it at a low temperature and stir the mixture often so that the oats get evenly crisp and golden. I serve it over Greek yogurt with chopped dried figs and dates, for a hint of North African flavor.

Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.

In a large bowl, combine the oats, nuts, oil, maple syrup, honey, brown sugar, and salt and mix well.

Spread the mixture onto the prepared baking sheets in as even a layer as possible.

Bake for 30 minutes, then stir very well. Continue to bake, stirring every 30 minutes, until golden brown and slightly crisp, about 2 hours total.

Let cool completely; the oats should feel completely dry and crisp. Transfer to an airtight container and store in a cool, dry place.

Serve over Greek yogurt or with milk. Top with dates, figs, and fresh berries. Makes about 10 cups.

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Hot Roast Beef Sandwich

Pioneer Woman

Serves 12

• 12 whole Dinner Rolls Or Small Sandwich Buns (I Used Whole Wheat)
• 1 pound Thinly Shaved Roast Beef Or Ham (or Both!)
• 1 pound Cheese (Provolone, Swiss, Mozzarella, Even Cheez Whiz!)
• ¼ cups Mayonnaise
• 3 Tablespoons Grated Onion (or 1 Tbsp Dried Onion Flakes))
• 1 Tablespoon Poppy Seeds
• 1 Tablespoon Spicy Mustard
• 1 Tablespoon Horseradish Mayo Or Straight Prepared Horseradish
• Dash Of Worcestershire
• Optional Dressing Ingredients: Sriracha, Hot Sauce, Dried Onion Flakes Instead Of Fresh, Garlic Powder, Pepper, Etc.)

Prep Time 20 Minutes / Cook Time 20 Minutes 

Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.

To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.) If you’re using Cheez Whiz, spread a layer on the top bun.

Wrap each sandwich in a foil square, and either keep in the fridge or bake right away. To bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted.

Homemade Ginger Liqueur

One Kitchen Kinfe

• 2 ounces ginger root, peeled and cut into thin slices (this was about 2 knobs of ginger for me)
• 1 vanilla bean, sliced in half lengthwise
• Zest of 1 orange
• 1 cu white sugar
• 1.5 cu water
• 1.5 cu brandy (don’t buy anything too fancy or expensive for this – I got a perfectly serviceable 750 ml bottle for $12)

1. Make a simple syrup with the ginger and vanilla: place the sliced ginger, vanilla bean, sugar and water in a small saucepan. Bring to a boil, then reduce the heat to medium low and let it simmer for about 20 minutes, or until the ginger softens. Remove from the heat and let cool. Do not strain.

2. In the meantime, pour the brandy into a glass container. Add the orange zest and, when cool, the syrup (with the ginger and vanilla bean still included). Close the glass jar or bottle, shake, and let sit for a day while the flavors meld.

3. Remove the vanilla bean, close the container again, shake and let sit for another day.

4. The next day, strain the mixture through a coffee filter into a glass container for storage. Almost there! Now just let it rest for one more day to let the flavors mellow out. The next day, make the The Perfect Storm.