Tuesday, October 18, 2011

Not Everything Is A Winner

Not everything I make at home is a success. Some things I totally screw up and some things come out just the way they are supposed to, but Matt thinks it's gross and I'm ...well...not too fond of it myself. I'm not quick to jump on the gross train, I find most things at least tolerable. I've only made two things since we got married that I said "this is disgusting!!!!" and immediately threw out the whole thing. One being some weirdo Chinese thing that made me want to puke and another being a pesto turkey meatloaf that also made me want to puke *shivers*.

All of that being said, this dish came out perfectly well, and I found it tolerable, while Matt took one bite and said "Nope". There's no fault in the recipe, it's just not a good match for our taste buds. There are certain foods I wish I loved. Such as cottage cheese. Once a year I try cottage cheese, hoping I'll love it, and I have yet to. Anyway, I know there are people out there that will like this, so I'm posting it.

Israeli Couscous with Apples, Cranberries and Herbs

For the couscous you will need:

2 tablespoons olive oil
  • 2 cups Israeli couscous (or barley or orzo)
  • 4 cups low-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 medium green apple, diced
  • 1 cup dried cranberries
For the vinaigrette you will need:

  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

It gets a 10 for looks:).

We "had" it with braised pork chops and sauteed mushrooms. I thought it would be a good combo between the pork chops and the apples and cranberries. I looove pork chops and applesauce:). If you ever get a chance to go to Olivers Restaurant I highly recommend the pork chops with apple sauce and potato pancakes. To.die.for. Then top it off with their berry cobbler, or better yet, the creme brulee. *sigh*:).

I won't knock this, because for the right person this is a really good recipe. So I hope someone can try it and love it! 

p.s. I omitted the almonds when I made this.


  1. How diplomatic of you to include recipes you don't like. :) I'm the same way with cottage cheese- I want so badly to like it, but everytime I try it I just don't. I even bought one of those things with the cottage cheese and fruit that you mix in- nope, still couldn't do it. I think it's a texture thing maybe? I don't know. Anywho, this recipe doesn't look like my cup of tea either, but it does look pretty!! :)

  2. Ok yes I am the same way with cottage cheese!! Except I kind of like the first 4 bites or so and then I'm sick of it and the carton sits in the fridge for a month.

  3. I'm glad I'm not the only one:)! I've tried the fruit ones too, and a honey one I think. Didn't do it for me either.

  4. I feel alone here - I like cottage cheese :P