Tuesday, August 17, 2010

North and South

Cous Cous hails from North Africa and the Middle East, basically the southern Mediterranean. Tomatoes, basil and cheese are quintessential Italian, on the northern coast of the Mediterranean.

I used the cous cous here as a substitute to pasta, in a take on a caprese flavored dish.

Isreali cous cous is the larger variety, and when cooked creates a nice pearl to soak up the flavors of the tomatoes.

Boil in salted water for about 8 minutes until al dante. Drain and toss with oil.

To this add oven roasted tomatoes, fresh basil and fresh mozzarella. Season with salt and pepper. Serve warm or cold.

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