Aphorisms from the Professor: Brillat-Savarin

Friday, May 7, 2010

loving the texture of Israeli couscous (and the smell of coconut milk)

I have never been the biggest fan of couscous, but have seen Israeli couscous used on tv, and have been intrigued by what I imagined the texture to be like. I was not mistaken. Israeli couscous has the texture of tapioca, slightly slippery in the mouth, with just the right amount of firmness. Completely satisfying, and a perfect side to absorb the delicious coconut milk sauce.

Pan seared chicken with a coconut milk, garlic, cilantro and green onion sauce

Israeli couscous with carrots, onion and saffron

Crispy fried chicken skin

Served with broccoli and more coconut sauce

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