The Grinnell Farewell

For those of you that don't know, my family is moving to Idaho. This doesn't mean anything for those of you out there in Blogland, other than there will be a serious absence of posts during the actual move. But the upswing of that is that there will be many posts about how the house is coming along.


For my family it means packing everything we own into a pod, an undetermined length of transition, and saying goodbye to an amazing network of friends that has become really more like family over the last 7 years.


The last two weekends have been those times to say so long. I had a recipe party last week and a Farewell party last night. It was bittersweet. Of course we loved to be with all our friends, but it is so hard to think that I will not see these wonderful people for another year, or possibly never. (insert blubbering here)


Anyway after we had everyone over last night I got a slew of well wishes on Facebook. I also got quite a few people saying they were angry at us for leaving... not sure how I feel about that. I'm taking it as a compliment. :-p


Ad mist the comments about people wishing us well or saying that they hope our truck breaks down in our driveway, there were several requests for my Mediterranean Couscous Salad recipe. It's really a Giada De Laurentiis recipe. 


So here it is:

Ingredients

·         3 tablespoons extra-virgin olive oil, plus 1/4 cup

·         2 cloves garlic, minced

·         1-pound Israeli couscous (or any small pasta)

·         3 cups chicken stock or vegetable stock

·         2 lemons, juiced

·         1 lemon, zested

·         1/2 teaspoon salt

·         1/2 teaspoon freshly ground black pepper

·         1 cup chopped fresh basil leaves

·         1/2 cup chopped fresh mint leaves

·         1/4 cup dried cranberries

·         1/4 cup sliced almonds, toasted

Directions

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.