Happy New Year

How did I miss posting this in 2021. I was searching for pearl couscous which I remember that I had done and could not find it. This is my first time learning to make pearl couscous and egg & potato salad: browsing a handful recipes. Suddenly, God pop this picture, and I am grateful to God for His help. I can’t remember what exactly the ingredients but roughly by looking at the picture and guessing it. Learned my lesson; never leave it for later. Bought the cooked prawns, to go with the leftovers turkey rolled from my brother in law, couscous salad, and egg & potato salad.

Google: “Ptitim (Hebrew: פְּתִיתִים‎, p’titím, lit. ’flakes’, singular: פְּתִית, p’tít, lit. ’flake’) – sometimes called pearl couscous – is toasted pasta in tiny balls. Despite its name, it is not a type of couscous (Hebrew: קוּסְקוּס, kus’kus). The pearls are similar to the ones of Malta. Pearl couscous is the big brother of the more common tiny couscous that I use as a side dish for Moroccan and African dishes like tagine. Commonly mistaken as a grain, couscous is actually a type of pasta, and is ideal used in salads like in this recipe, or as a side like in this Syrian chicken. While the tiny couscous can be prepared by soaking in hot water, pearl couscous needs to be simmered on the stove.”

The meal is colourful, flavourful, healthy and delicious. Let’s refresh the leftovers making them a new dish for New Year meal!!!

Ingredients

Couscous salad

250 g dried Israeli couscous, also called pearl couscous
1 1/2 c vegetable stock
1 c water
4-6 Tbs olive oil, plus extra
2 Tbs lemon juice (from about 1 lemon)
1/2 Tsp honey (OPT)
1 Tbs minced garlic
1 Tsp minced garlic
1/4 onion, chopped finely
1 cucumber, cut into bite size
2-4 tomatoes, cut into bite size
1/4 c chopped fresh herbs; parsley, basil or dill
40 g craisins, chopped
mixed salad
salt
pepper

Egg & potato salad

4-6 potatoes, peeled and cut to bite size (1 1/2 inches)
6 eggs, at room temperature
250 g crème fraiche or sour cream
200 g mayonnaise
1 tbsp white wine vinegar or apple cider vinegar
1 shallot, thinly sliced
parsley
salt
pepper
water

Leftovers and bought

1 1/2 sliced turkey rolled
7 cooked cooled prawns

Garnish

chili sauce
couscous dressing

Method

Couscous salad

Heat 1 Tbs oil in a large pot over medium high heat. Add 1 Tbs garlic and onion, sauté until the onion is translucent and starting to brown. Add couscous and stir, cooking for 1 minute. Add stock and water, bring to a simmer. Then place the lid on and turn the heat down to low so it is simmering gently for 10 minutes, or until all the stock and water has been absorbed (stir every so often to prevent sticking) and couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don’t worry, it will separate when tossed with Dressing).

In a bowl, beat together 4 Tbs oil, lemon juice, 1 Tsp minced garlic, honeyif using, salt and pepper. Pour half the dressing into the cool couscous, toss to loosen the sticky block. Add cucumber, tomatoes, herbs, craisins, and mixed salad into the bowl. Drizzle the remaining oil if it seems dry. Season with salt and pepper to taste. Enjoy warm or cover then put in fridge until cool, about 1 hour.

Egg & potato salad

Put kettle on. Place potatoes and salt into a large pot and cover with cold water. Cook potatoes in boiling salted water until tender for 10-15 minutes, then drain and set aside to steam dry. When water is boiling hot, pour into another pot. Add egg gently: I use a metal basket to lower the eggs into the hot water and cook for 8-10 minutes, then drain and transfer to iced water to stop cooking. Peel, cut to bite size and set aside to cool.

Add eggs to potatoes and place in the fridge to chill completely about 15-20 minutes. Combine remaining ingredients in a bowl except salt and pepper. Once cool, season with salt and pepper. Add the cream fraiche mixture to the egg & potato and gently mix to combine everything. Check if needed more salt and pepper.

Meantime, heat up the sliced turkey rolled in microwave. Bring out the couscous salad and cooked cool prawns. To assemble: using the plate with warmed up sliced turkey rolled, spoon couscous salad and place at the top left of plate, followed by the cooked cooled prawns. Then egg & potato salad on the top right. Enjoy!!!!

https://helenscchin.com/2017/01/01/turkey-prawns-and-salads/

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