The plan was to make a great recipe that a fellow blogger had posted, but as I was gathering my ingredients I realized I was missing two key parts of the recipe and decided to scrap it for tonight’s dinner. I was terribly disappointed because Sally’s description of the results made me salivate for it! You can see the recipe for Israeli Couscous Salad on Bewitching Kitchen here. And while you are there, check out her other wonderful posts, particularly on her bread baking, I’m totally envious of her talents. For this recipe I was especially looking forward to adding the yogurt to the arugula pesto, as Sally did, imagining a lighter version of the pesto!
While contemplating what I was going to make to go along with the braised pork chops I had working in the pressure cooker, I decided to cook the fava beans we purchased yesterday on our way home from a short shopping trip to Long Island. As you know Favas require a bit of work, but they are so worth it, what a great reward for the effort! Here can see the steps:
- From left to right you see the empty pods, next the seeds after they’ve been cooked for 6 minutes in salted water, then on the extreme right the empty seed covering with the green yield of tasty fava beans in the bowl!
- The brain was working hard to come up with a side dish, I had promised Israeli Couscous, so I boiled a cup of it for 9 minutes drained and spread on a sheet pan to cool with a drizzle of olive oil. Chopped some celery, celery leaves, and some red pepper; defrosted some frozen peas; tossed the couscous, celery, celery leaves, red pepper, peas and fava beans. I created a vinaigrette with juice of 1/2 lemon and 1/2 lime-garlic clove-dash of honey-dash of Dijon mustard, a handful of parsley, cilantro and tarragon, kosher salt and fresh ground black pepper, and some Spanish Olive oil. Let the salad sit at room temperature until pork chops were done. Served on a bed of Boston Lettuce Leaves with tomato wedges and sliced avocado. The verdict: Delish!
- Made enough for us to enjoy tomorrow night with some leftovers. Will have to wait till Sunday for Sally’s Arugula Pesto w/yogurt! I’m sure it will be tasty as well. Meanwhile so glad I conjured this one up at the last-minute with more than a modicum of success.