So…I’ll admit it. I’m completely obsessed with Israeli couscous. If you’ve never had it, it isn’t really like couscous at all and has a much firmer texture like barely or brown rice. It’s delicious on its own and amazing with just a simple hint of something. I like mixing roasted vegetables and garlic into it and serving it along side well-seasoned lamb burgers. This meal can be made in relatively no time at all, especially if you have already roasted the vegetables the day before. I think I’m going to start distinguishing my posts between single recipes and complete meals, that way you can easily find a quick inspiration for a side dish or a complete step by step recipe for an entire dinner. Please note that most of my recipes are made just for two, but are easily doubled or tripled for larger crowds.
Ps….I hope you like olive oil…because you’re going to be using a lot. Don’t be afraid, it’s good fat!
Dinner Tonight: Roasted Tomatoes and Eggplants, Israeli Couscous and Lamb Burgers
I would start this dinner about an hour before you want to eat. (If you make the vegetables the day before and keep them in the roasting pan, they can be reheated in about ten minutes, thus cutting your time down to about 30 minutes 🙂 First pre heat the oven, then make the lamb burger mixture and set aside. When the oven is ready, put the vegetables in and then start the couscous. The couscous and vegetables should be ready at around the same time, but the couscous is fine just hanging out in the pot until you are ready. You can keep the vegetables separate, but they taste sooooo good with the garlic mixed in with the couscous. Also, if you don’t like eggplant, tomatoes and garlic are delicious on their own. Don’t start the burgers until everything else is done since you don’t want to overcook them. Sit down and enjoy!!!
Roasted Tomatoes and Eggplants
Serves 2 as a side dish or mixed in with couscous
1 pint grape tomatoes
2 small eggplants (I like fairy tale eggplants) cut into one inch cubes
8 cloves garlic, slightly smashed
1/4 cup olive oil
1 pinch sea salt (I like the extra-flaky Maldon kind)
1. Preheat your oven to 400
2. Throw the tomatoes, garlic and eggplants in ceramic roasting pan and toss with olive oil.
3. Sprinkle with salt and bake for 45 minutes or until the tomatoes shrink and the garlic browns. Stir it occasionally to cook the vegetables evenly.
1 cup Israeli couscous
1 1/3 cup water
1 tsp olive oil
1 cup of roasted tomatoes and eggplants
1. Put water, olive oil and couscous in a small pot and bring to boil. Turn heat down and simmer for about fifteen minutes or until couscous is tender and shiny.
3. Fluff with fork, add roasted vegetables, mix well and serve.
3/4 pound ground lamb (lamb is very rich, so I just like a little taste)
2 tsp chopped fresh oregano or thyme (dried if you don’t have fresh)
1 pinch each salt and pepper
1 tbs olive oil
1. Mix ingredients in a bowl with your hands and form into very small, slightly round patties.
2. Heat a skillet (or a George Forman grill if you want lean burgers) and add even more olive oil. Cook the burgers for about two minutes on each side but be careful not to overcook them because lamb is the most delicious when it’s medium rare.
I like to made mini burgers and therefore don’t use buns, but feel free to make your burgers more substantial and serve them on rolls.