Thursday, December 16, 2010
Sunday, December 5, 2010
You will NEVER need to order out for Mediterranean again after you learn how to make this dish. Change it up all you want to how YOU like it, but regardless....it'll capture all of the familiar flavors of cinnamon and allspice. I'm thinking this would also be a great appetizer and a yogurt dipping sauce eh? Wow, I'm still recovering from the two helpings I just finished.
1 lb ground lamb
6-8 minced kalamata olives
1 Tblsp chopped parsley
2 Tblsp minced red onion
1/2 cup of plain bread crumbs
3 Tbslp olive oil
2 Tblsp Greek seasoning
1/2 tsp ground allspice
1/4 tsp cinnamon
1/2 tsp black pepper
1 tsp kosher salt
Optional (but REALLY REALLY worth it):
1/4 cup toasted pine nuts
Prepared plain hummus
Prepared Israeli Couscous
Chopped red onion
Chopped Roma tomato
Preheat oven to 350F
Combine all of the meatball ingredients together in a large bowl using your hands or a fork. Using a cookie scoop or two large spoons, form the mixture into medium size balls and place into a large baking dish. Do not grease the bottom of the baking dish. Bake for 25 minutes. Around 15 minutes check if there is a lot of grease at the bottom of the dish. If so, drain most of it and place back into the oven. Serve over hummus and couscous and garnish with the onion, pine nuts and tomatoes. MMM! So good!!!!
Monday, November 29, 2010
Sorry that the picture isn't the best as it was taken after a couple glasses of wine and Amaretto...but yes, that's right...OMG Pumpkin Cheeeeeeesecake. I can't tell you how great this cheesecake turned out even from scratch. I wanted to make something a little different for Thanksgiving and it was devoured almost immediately even by those that don't like cheesecake (yes, people that don't like cheesecake really exist...go figure)! I plan to make this for some upcoming holiday parties that I'm sure will impress.
I actually came across this recipe on a coupon believe it or not. I was so drawn to the idea of pumpkin cheesecake that I decided to go for it making my own modifications of course to deliver a totally GoldenBrown one-of-a-kind! Being that this was my first ever homemade cheesecake, it really wasn't very hard or intimidating at all. However...you are required to have some key items in order for it to turn out perfectly that include:
1. Spring form pan....don't have one? Forget it.
2. Parchment paper.
3. Wide piece of foil to cover the bottom of the pan without having to use two pieces.
If you have those three items, plus the required ingredients...you're golden. Now be the foodie that you are or wanna be and just do it!Crust
2 cups ginger cookies, ground
2 Tbsp. brown sugar
1 tsp. ground ginger
1/4 cup salted butter, melted
2 (8 oz.) pkgs of softened cream cheese
3/4 cup sugar
1 (15 oz.) can of pumpkin
1 cup sour cream
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp salt
Preheat oven to 350F.
Cut out a piece of parchment paper the same diameter of your pan and line the bottom of your pan. Ground up the ginger cookies however you want, blender, processor, ziplock and a rolling pin, etc., either way just make sure you don't have any big chunks. Combine the rest of the crust components and press evenly into the bottom of your pan. Bake the crust for 10 minutes, remove it, cool it...and turn oven down to 325F.
Make sure the cream cheese is at room temp. Mix the cream cheese until smooth and beat/mix in the sugar. Beat in eggs, one at a time. In a separate bowl mix together the pumpkin, sour cream and remaining spices/salt...then gently combine with the cream cheese mixture by hand. Pour into your cooled pan. Place on your much needed wide piece of foil and tightly wrap the bottom on your pan so that no water can leak in there and ruin your crust! Place your pan into a large roasting pan and fill the roasting pan with hot water about half way up the sides of your pan. Like any cheesecake, the water bath will prevent your cake from drying out and cracking. Bake for 1 hour, turn off the heat and leave in the oven for 1 more hour. Remove and let cool and either chill it or you can freeze it until about an hour before serving (my preference).
Sunday, November 21, 2010
I've always wanted to do the ole tradition of roasting chestnuts...maybe not over an open fire as my oven would suffice. I got this idea from a show I recently watched where they made drunken chestnuts....I know right? So I had to try it. The peeling was painful....but totally worth it in the end. Burned thumbs and sticky nuts...sounds good to me!
1lb whole chestnuts
4tbls salted butter
Sprinkle of cinnamon
1/4cup dark rum (optional)
Preheat oven to 400F
Make a slit in each chestnut with the point of a sharp knife to prevent the chestnuts from bursting. Roast the chestnuts in a shallow dish or baking sheet for 20 minutes. Peel the shell of the chestnuts while they are still warm. In a pan melt the butter over medium heat, add the peeled chestnuts. Sprinkle with sugar. Let cook for about 7 minutes until the sugar is dissolved. Remove the pan from heat and add in the rum...be careful! Cook for another 10 minutes until alcohol has been cooked out and the liquor is syrupy. Cook longer if needed.
Tuesday, November 9, 2010
When the weather is getting chilly...and I mean really cold, what better than inviting family and friends over for a mini feast of roasted chicken and harvest vegetables. Being that I had just invited a group of family and friends over for pumpkin carving, cocktails and the hockey game...I figured I'd serve them up some friendly comfort food. Chili...naw...stew...maybe....roasted chicken...perfect. This dish was not only easy and really tasty, but it also displayed itself beautifully on the platter.
1 whole chicken cut up (I bought it precut)
1/2-1lb of tri colored fingerling potatoes cut in halves
5 parsley roots chopped in large pieces
4 large celery stalks chopped
4 large carrots peeled and chopped
3 small shallots chopped in large pieces
3 large garlic cloves smashed
2 sprigs of rosemary
Handful of fresh sage leaves
4 tblsp of salted butter
Salt and pepper
Preheat the oven to 350F.
Generously season the chicken pieces with salt and pepper. (Set the backbone aside to make stock with). In a large cast iron/ceramic pot over medium-high heat add about 2 tblsp of the butter and place a few pieces of the chicken in skin side down. Don't overcrowd the pot as you may need to brown the chicken in batches. Brown the chicken on both sides until they have a nice golden crust, but don't cook all the way through. Once all of the chicken is nicely browned, set aside while you prepare the vegetables.
In a large roasting pan add in all of the vegetables, potatoes and rosemary. It's important that all of the vegetables and potatoes are about equal in size. Pour some olive oil over them then season with salt and pepper. Mix together with your hands so that they are all coated with the oil and seasoning. Place the chicken on top of the veggies and place in the oven and cook for 45-50 minutes. In a small sauce pan, add the rest of the butter and sage to melt together. Baste the chicken with the sage butter every 10 minutes.
Friday, October 29, 2010
2 small chicken breast portioned into small pieces
2 packages of unseasoned Udon noodles (already cooked)
1 cup of chopped spinach (thawed and drained if frozen)
2 cloves garlic minced
1/2 cup of red onion (large pieces)
1/2 cup low sodium chicken broth
3 tblsp canola or peanut oil
1 tsp red pepper flake
Siracha chili sauce (optional)
Black sesame seeds (optional)
In a large wok or fry pan over high heat add the oil and chicken. Add a splash of soy sauce for seasoning. Move the chicken around so it doesn't burn until it is almost cooked. Add the onion and garlic and continue moving around to avoid burning for about 3 minutes. Add in the spinach that has been thawed and drained, red pepper flakes and some pepper for taste. Be sure it is drained to avoid the dish from becoming watery. Cook for another 5 minutes....stirring more of course. Turn down the heat slightly and add the noodles. Since they are usually tightly packed...let them sit for a bit before breaking them up to avoid tearing the noodles. Add in the stock and cook until everything looks well combined and tasty! Taste for seasoning. If you need more salt...add more soy. Want more spice? Wait for the Siracha OR add in more red pepper flakes. (TIP! When adding red pepper flakes to any dish, rub them between your fingers to break them up a bit. This releases their oils...the oils that carry the heat!) OK...you're done. Serve that up in a nice wide bowl, garnish with Siracha and sesame seeds and eat with some fun chop sticks! Oh...don't forget the pear flavored Saki.
(oh so good!)
Sunday, October 17, 2010
On nights that I do not want to really cook, my husband and I always put together "snack plates". Like a antipasti plate..we switch it up with dips, sausages, cheeses, olives, etc. A caprese salad is one of the easiest and tastiest...and looks pretty too.
Fresh Basil leaves
5-6 cherry tomatoes
Salt and pepper
Extra virgin olive oil
I'm not even sure that directions are needed, but just in case....
Slice the mozzarella into thin slices and lay them on a platter slightly overlapping each other. Slice the tomatoes thin and place all over the platter and cheese. Chiffonade the basil leaves and sprinkle over the cheese and tomatoes. Salt and pepper and drizzle with olive oil.
1/4 vegetable oil
1 tablespoon Almond extract
1 cup sugar
3 1/4 cups flour
1 tblsp baking powder
1/2 cup chopped almonds
Preheat oven to 375F
Mix the sugar, eggs, oil and extract together. In a separate bowl, sift together the flour and baking powder. Add dry mixture into the egg mixture until thick and well combined. Mix in the almonds, save some to top the biscotti. Form the mixture into a long loaf on a baking sheet lined with parchment paper. *When forming into a loaf, be sure to shape the dough into the form you want your biscotti to come out. Don't make it too thick as it will rise slightly when baking. Top with remaining almonds. Bake for 12-15 minutes. Once removed from the oven, let cool. Once cooled slice into 1/4 inch thick slices. Place the cookies back onto the baking sheet and bake for another 6-10 minutes until slightly golden.
Monday, October 11, 2010
All in a hard days work....not! In liu of office speak, a client had hinted to a potato she serves up every Thanksgiving that is not only a family treasure, but it's crunchy! I just had to try for myself even though this would totally defeat the purpose of my low carb week....eh whatever. I just happened to have some baby golden yukons, fresh parsley and chilled Pinot lying around. With an important paper due for school, pending work tasks that I could have gotten a head start on over the weekend and a multitude of household tasks....I got straight to cookin'....all...freakin...day. It was great....the food too. :)
1 lb of baby Yukon Gold potatoes
4 tblsp salted melted butter
Handful of fresh parsley leaves chopped
Salt and Pepper
Preheat oven to 350F
Pour about 3 tablespoons of the melted butter in the bottom of a shallow baking dish that is large enough for all of the potatoes. Sprinkle in the chopped parsley. Cut the potatoes in half and place cut-side down into the dish. Pour the remaining butter over the top of potatoes and sprinkle with a pinch of salt and pepper. Place in the over and roast for 25-35 minutes until fork tender and the bottoms are golden brown and crunchy.
Itty bitty teeny birdies....awwww....
There's nothing more cozy than spending a fall Sunday drinking some vino and roasting a bird. However, I hate the messiness of carving, serving and the mass amount of clean up afterwards. Besides the wishbone, there really isn't much to do with the rest of the bird. Game hens work out perfectly, they look like chicken, taste like chicken, cost the same as chicken and the clean up minimal.
2 Cornish Rock Game Hens (1-2lbs)
4 large carrots
2 whole garlic cloves crushed
1 small lemon quartered
1 small white onion quartered
1 stick of salted butter
1 large sprig of Sage
Salt and Pepper
Preheat oven to 400F.
Cut the carrots in half, length wise and line them up on the bottom of a large shallow baking dish or roasting pan. Rinse each bird inside and out with cold water and pat dry with paper towel. Rub the birds liberally with canola oil until they are well covered. Season inside and out with salt and pepper. Stuff the cavity of each bird with 1 clove of crushed garlic, 2 lemon wedges and 2 pieces of onion. Tie the legs of the bird together with baking twine OR you can use a toothpick to hold the legs together. Place the birds on the carrots, breast-side up. Tuck the wings underneath to avoid burning.
Melt the stick of butter in a small sauce pan over low heat. Add the sage leaves.
Place the birds in the oven for 1 hour and 20 minutes basting with the sage butter every ten minutes. Bird is done when the juices run clear from the thickest part of the bird.
Serve with the carrots and a side dish of my roasted potatoes!
Sunday, October 3, 2010
A friend of mine was recently injured during a super intense hockey game...totally cool sports injury of course. Before a recent trip to his home to check on the status of his injury I had thrown together these cookie squares as a get well effort to cheer him up. I was originally going to make plain old pb cookies, but decided to add a little extra with the chocolate. I saved a couple of them for my husband and I...as we failed to keep from eating them, I was forced to baked another batch just for us. So in honor of Mr. Goodie....I give you Goodie Cookie Squares.
1 cup sugar
1 cup creamy peanut butter
pinch of salt
1 Hersey Chocolate Bar
Preheat oven to 350F. Cream the peanut butter and sugar until smooth. Add in the egg and salt and mix until a dough forms. Line an 8x8 square pan with parchment paper and evenly press the dough into the bottom of the pan and bake for 12-15 minutes until the edges are GoldenBrown :). Cool and cut into small squares. Break up the chocolate and melt in a double boiler or microwave. Dip the bottom of the squares in the melted chocolate and place onto a piece of parchment paper (reuse same piece). Place in refrigerator to harden.
Monday, September 27, 2010
- 1 lb ground sirloin
- 1/2 of medium white onion - diced
- 2 large cloves of garlic - minced
- 2 large tomatoes - diced
- 1 can of black beans - drained and rinsed
- 1 15oz can of low sodium tomato sauce
- 1 cup of water
- 1/4 cup chili powder
- 1 tbls masa flour
- 1 tbls black pepper
- 1 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 1/4 tsp kosher salt
In a large pot, brown the sirloin. Add the onions and garlic. Cook over medium low heat for about 7 minutes. Add all of the spices except for the salt and flour. Stir until the meat and onions are thickly coated. Add the tomato sauce and stir in the water. Add the tomatoes and beans. Simmer over low heat for about 15 minutes. Add the salt to taste. To thicken, add in the flour using a sifter to avoid lumps....OR you can add a tablespoon of the chili into a small bowl and add the flour. Mix until it is a thick paste, then stir into the large pot of chili. Simmer for another 20 minutes and continuously stir.Serve while hot with some sharp cheddar and diced onions. Or whatever else you like!
Wednesday, September 15, 2010
6 boneless/skinless chicken thighs
6 cups Low-Sodium Chicken Broth
1/2 cup of a dry white wine
1 tbsp of chicken flavoring
1/2 of a medium white onion - chopped
2 small carrots - diced
2 celery roots - diced
4 celery stalks, including leaves - diced
1 tsp garlic powder
salt and pepper
3 tbsp olive oil
Pat dry the chicken using a paper towel and cut them up into nice size pieces. Lightly season the pieces with salt and pepper. In a large covered pot over medium-high heat, add the olive oil. Add the chicken thighs and lightly sear on all sides for about 7 minutes total. Remove the chicken from the pot onto a separate dish to add back in later. Turn your heat down to medium and add in your onions, carrots, celery and celery root. You can add a little more olive oil if needed. DO NOT SALT AT THIS POINT. Once the vegetables are slightly cooked, add the garlic powder, pepper and chicken flavoring. The chicken flavoring will add additional sodium. Stir for a couple of minutes until the vegetables are coated in the garlic and flavoring. Add the wine. The wine should bring up all of the bits on the bottom of the pan. Cook around another 5-7 minutes. Add the chicken broth (NOTE - if the chicken broth is cold, heat it up first in a separate pan) and bring to a simmer. Add in the chicken and all of it's juices back into the pot. Bring to a simmer and taste if more salt is needed. Add in your egg noodles and cook for another 20 minutes.
Wednesday, September 8, 2010
Friday, August 20, 2010
- 4 cups St. Nick tomatoes
- 2 garlic cloves, sliced
- 2 tbls. fresh oregano leaves
- 3 tbls. balsamic vinegar
- 1/4 cup olive oil
- Salt, Pepper and garlic powder
Preheat oven to 450F. Place the tomatoes and garlic in a baking dish large enough so they are not crowded. Drizzle oil over the tomatoes, then sprinkle with the salt, pepper and garlic powder and mix together using your hands to ensure all of the tomatoes are covered well in oil and seasonings. Add the oregano over the tomatoes and drizzle with the vinegar.
*Note: the vinegar helps to cut through the natural sweetness of the tomatoes. If you are using a less sweet tomato, the vinegar is optional.
Roast the tomatoes for 25-30 minutes. Once roasted, set aside to cool. Once cooled you can serve as a side dish, over pasta, or place in a blender and blend into a sauce to serve over pasta, meats, fish, etc. Choice is yours!
- 1-2 bone-in chicken breasts with skin
- Salt, pepper, garlic powder to taste
- 1 garlic clove, chopped
- 1 small onion, chopped
- 1 12 oz. bottle of dark beer (stout)
- 1 cup low sodium chicken broth
- 1 tsp. sugar
- 1 bay leaf
- 3 sprigs of fresh thyme
- 1 tbls. butter
- Chopped Italian parsley
If most of you do not know...a coq au vin is basically chicken cooked in wine. However, I've seen many versions (seen not tasted) in which some call for beer. Since I had some stout in the fridge I decided to give it a try and the chicken turned out really tender and juicy.
Pat the chicken dry using paper towel and season well with the salt, pepper and garlic powder. Brown on each side for about 5-7 minutes in a deep pot with a little bit of olive oil and butter. Remove the chicken and set side to finish cooking it later. Add in the garlic and onions to the pot and cook until translucent. Add in the rest of the ingredients and bring to a simmer. Add the chicken and its juices back into the pot and cover. Allow to cook for another 25 minutes over low heat. You can even place in the oven on 350F for the same amount of time.
When finished I server over brown rice and garnish with parsley!
Consider these optional ingredients as well:
Regardless this is an excellent meal and healthy too! Enjoy!
Friday, July 30, 2010
Friday, July 23, 2010
- 1.5-2 pounds of skirt steak
- Heavy aluminum foil
- 1/4 cup olive oil
- 1 tbls chili powder
- 1/2 tbls garlic powder
- 1 tbls kosher salt
- 1/2 tbls ground pepper
- 1 tsp cayenne pepper
LIME DIPPING SAUCE:
- Juice of one lime
- 2 tbls mayo
- 1 tsp chili powder
Preheat grill to medium-high. Allow the skirt steak to be around room temp. Pat skirt steak dry with paper towel, then rub liberally with olive oil. Mix together the ingredients for the dry rub and apply all over steak. Really get it in there! Allow to sit for about 15 minutes. Using a clean grill, place the steak on the grill for about a minute on each side. Remove from grill and wrap in foil and allow to sit for another 15 minutes.
Prepare the sauce by combining all of the ingredients in a small box and mix until well combined. Add more or less ingredients to your liking.
Cut the steak across the grain and serve.
Friday, July 16, 2010
Graham Cracker Crust:
• 1 package of graham crackers (package not box)
• 5 tbsp melted salted butter
• 1/3 cup sugar
• 3 egg yolks
• 2 teaspoons lime zest
• 1 can sweetened condensed milk
• 2/3 cup freshly squeezed lime juice
• 1 cup heavy or whipping cream chilled
• 2 tablespoons confectioners' sugar
Preheat the oven to 350 degrees F.
Break up the graham crackers using a food processor or crush them using a plastic bag and rolling pin or as I like to use…a wine bottle. Add the melted butter and sugar and mix until well combined. Press the crust mixture into a pie or tart dish, forming a border around the edge. Bake the crust for 8 minutes, and then set aside….leave the oven on.
Beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the milk and continue to beat until thick. Slowly add the lime juice while mixing on a low speed until it is just combined. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set, then cool.
Whip the cream and the confectioners' sugar until nearly stiff. Add the topping …or you can use Cool Whip. I garnish with lime slices, and then freeze it for about 30 minutes before serving.
The best ever!
Thursday, July 8, 2010
- 1 large zucchini cut into large cubes with skin
- 1 small shallot minced (substitute with red onion)
- 1 cup of diced button mushrooms (optional)
- 1 clove of garlic minced
- 1 cup of white rice
- 2 cups low sodium chicken broth (substitute with water)
- ½ cup olive oil
- Salt and Pepper
- Handful of chopped Italian Parsley for garnish (optional)
Friday, June 18, 2010
- 1 cup warm water (105 - 115)
- 1 package active yeast
- 1 tbsp sugar
- 3 1/4 cups flour
- 3 tbsp olive oil
- 1 tbsp kosher salt
Combine the water, yeast and sugar and let sit for about 5 minutes. The yeast will begin to puff up and foam.
*Note - be sure the water is the right temp. IF the water is too hot it may kill the yeast. Also if the yeast does not foam up then it may be dead. Start with another package. Use wheat or whole grain flour for a healthier choice!
Combine the flour and salt in a stand mixer fixed with a dough hook. You can also mead by hand if you do not have a mixer. Once the yeast mixture has started to foam, add the oil to the yeast, then add to the flour and mix on low for about 10 minutes. Once combined form the dough into a ball and place in a large greased ball. Cover the bowl with plastic wrap or towel and place in a warm place for 2 hours to rise. After 2 hours, punch the dough down in the middle and divide into four sections. Form each section into a ball and pinch the bottom. Place each section in another greased bowl and let rise for another hour. When ready, you can roll the dough out onto a lightly floured surface or you can just use your hands to form into a small pizza round.
*Note - you can cover any left over dough in plastic wrap and freeze.
Preheat your grill on one side to Med-High, the other on low heat. Place the dough on the med-high side and close the lid and let it cook for 2-3 minutes. The dough will bubble up and get good grill marks. Then flip over to the low heat side and brush with olive oil and salt. Place your toppings on and cook until the cheese melts. See toppings and sauce suggestions below.
- 1 can of low sodium diced tomatoes
- 1/4 cup of minced yellow onion
- 1 clove of garlic minced
- 1 tsp dried oregano
- 1 tbsp Olive Oil
- 1 tsp butter
- 1 tsp flour
- Pinch red pepper flake
- Salt and Pepper to taste
In a small sauce pan heat the oil and add the garlic and onions and saute over med-low heat. Add the seasons and tomatoes and simmer for about 25 minutes. In a separate dish combine the butter and flour and mash together then stir into the sauce. Let cook another 5 minutes. I use a potato masher to mash the tomatoes down...or you can blend them in a processor. You can also avoid the flour and butter all together and thicken with a tablespoon of tomato paste.
Crumbled Goat cheese
Tuesday, June 15, 2010
- 2 (4lb) rack of pork spareribs
- 1 tbls Kosher Salt
1 tbls Garlic Powder
- 1 tbls Chili Powder
- 1tsp Ground Pepper
- Canola Oil
For the Sauce
- 1 cup Lite Soy Sauce
- 1 cup Orange Juice
- 1/4 cup Hoison Sauce
- 1/4 cup Ketcup
- 1/4 cup Brown Sugar
- 3 tbls Rice Wine Vinegar (substitute with Red Wine Vinegar)
- 2 cloves chopped garlic - smashed
Preheat your grill to medium-low heat. Rinse the ribs thoroughly and pat dry. Place each slab, bone-side down on its own large piece of heavy duty foil that is large enough to wrap over the ribs. Mix the dry rub spices together and rub onto each slab until well seasoned. (I usually only season one side of the ribs). Lightly drizzle oil over each slab. Bring together the sides of the foil over the ribs and fold over...then wrap up the sides so that the ribs are nicely wrapped in the foil and ensure that none of the ribs are exposed. Place the ribs on the grill and cook on one side for 30 minutes, then flip for another 30 minutes.
While the ribs are cooking...make the BBQ Hoison sauce. In a small sauce pan, bring together the sauce ingredients over medium-low heat. Simmer for about 30-35 minutes or until the sauce has reduced to a thick/BBQ-like consistency.
After an hour of cooking the ribs, remove the foil from the ribs and place back on the grill over high heat. Brush the ribs liberally with the sauce and grill for 5 minutes for each side until sauce starts to caramelize.
You can garnish with sesame seeds and/or chopped scallions....serve!
*Need a side dish? Check out Zucchini Rice....coming soon.
Friday, June 11, 2010
- 1 box plain couscous
- 1/4 cup of kalamatta olives (pitted and sliced in halve)
- 1/2 cup chopped red onion
- 1 block of reduced-fat feta cheese
- 1 small bag of frozen spinach - thawed
- 1 cup chopped Roma tomatoes
- 2 tbsp of Greek Seasoning (Kosher salt, garlic powder, lemon, black pepper, oregano, marjoram)
- 1/2 cup Olive Oil
- 1/2 cup kalamatta olive juice
- Salt & Pepper
Cook the couscous according to the directions. Set aside to cool. In a large bowl bring together the olives, tomatoes, onions, spinach and the feta by crumbling or as large cubes. Once the couscous has cooled, fluff with a fork and add to the rest of the ingredients. Add the olive oil, olive juice and seasonings and lightly mix together until everything looks well blended. Add salt and pepper to taste.....then serve or chill first!
I've also added grilled chicken to this as well!