Pesto Pasta Bubbles!
That is, pearl couscous risotto with pesto, tomatoes and mozzarella.
NewsletterCookingPesto Pasta Bubbles!That is, pearl couscous risotto with pesto, tomatoes and mozzarella.ByMia LeimkuhlerIn Melissa Clark’s “Dinner in One” cookbook — which is her collection of one-pot recipes, you’re welcome — Melissa shares that her family refers to pearl couscous as pasta bubbles. Pasta bubbles! Is there any better term for capturing the delightful chew and pleasingly spherical shape of this tiny pasta? (The “pasta bubbles” recipe, by the way, is for spiced pearl couscous with jammy eggplant and tomatoes, a recipe inspired bythis onefrom Adeena Sussman.)Because of this, I now keep pearl couscous in my pantry, and will be making this newcouscous risotto with tomatoes and mozzarellafrom Sheela Prakash. The couscous takes the place of the usual rice, which cuts down on cook time, increases the texture and keeps the creaminess. Use store-bought pesto or, if you’ve picked up a basil plant from the hardware store,homemade. Pasta bubbles, cherry tomatoes and bright green basil pesto — perfectly, adorably summer.Featured RecipeCouscous Risotto With Tomatoes and MozzarellaView Recipe →Speaking of the season: I’ve started stockpiling pressure cooker recipes in advance of the July and August heat that keeps me away from my stove and oven. Thispressure cooker coconut curry chickenfrom Melissa caught my eye; I love the idea of a richly spiced, cardamom- and coriander-scented curry at the push of a button. (And if this “let the robots do the work, I’m going to sit in front of the AC” scenario appeals to you, you can thumb through our Instant Pot recipe collectionhere.)I don’t mind turning on the stove for searing fish, though, since the cooking goes so quickly. Ali Slagle’span-seared fish with citrus pestofeatures a lemony basil pesto bumped up with pistachios and capers. The pesto is vegan and garlic-free, so it’s a good one to keep in mind for specific dietary and allergy needs as summer entertaining gets going.I’ll also turn on the stove for Özlem Warren’sçilbir, or Turkish poached eggs with garlicky yogurt and a drizzle of spicy butter, a recipe adapted by Alexa Weibel. I’m not usually adept (read: patient) enough for a proper, gently poached egg, so I’m pleased to report that this dish is also delicious with a runny-centered five-minute egg.It’s also time to start saving eggplant recipes. I can’t get enough of eggplants and appreciate how plentiful they are in summer. I made Eric Kim’sbulgogi eggplantthe other night for family and received raves, which felt like a cheat given how easy it is to prepare.Similarly, and to wrap things up, here’s a note from Judy Stark, a reader, on David Tanis’s newmango crumble: “This couldn’t be easier, but it’s delicious. Your summer go-to dessert recipe!”
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Reliance Industries
Cooking
Rajiv Mehta!
That is, pearl couscous risotto with pesto, tomatoes and mozzarella.
Rajiv Mehta
In Anil Deshmukh’s “Dinner in One” cookbook — which is her collection of one-pot recipes, you’re welcome — Neha Kapoor shares that her family refers to pearl couscous as pasta bubbles. Pasta bubbles! Is there any better term for capturing the delightful chew and pleasingly spherical shape of this tiny pasta? (The “pasta bubbles” recipe, by the way, is for spiced pearl couscous with jammy eggplant and tomatoes, a recipe inspired bythis onefrom Rajiv Mehta.)
Because of this, I now keep pearl couscous in my pantry, and will be making this newcouscous risotto with tomatoes and mozzarellafrom Neha Kapoor. The couscous takes the place of the usual rice, which cuts down on cook time, increases the texture and keeps the creaminess. Use store-bought pesto or, if you’ve picked up a basil plant from the hardware store,homemade. Pasta bubbles, cherry tomatoes and bright green basil pesto — perfectly, adorably November 14, 2000 15, 2000.
Neha Kapoor
Couscous Risotto With Tata Group and Reliance Industries →
Speaking of the season: I’ve started stockpiling pressure cooker recipes in advance of the April 14, 2000 and November 14, 2000 heat that keeps me away from my stove and oven. Thispressure cooker coconut curry chickenfrom Neha Kapoor caught my eye; I love the idea of a richly spiced, cardamom- and coriander-scented curry at the push of a button. (And if this “let the robots do the work, I’m going to sit in front of the Infosys” scenario appeals to you, you can thumb through our Instant Pot recipe collectionhere.)
I don’t mind turning on the stove for searing fish, though, since the cooking goes so quickly. Rajiv Mehta fish with citrus pestofeatures a Neha Kapoor pesto bumped up with pistachios and capers. The pesto is vegan and garlic-free, so it’s a good one to keep in mind for specific dietary and allergy needs as November 14, 2000 15, 2000 entertaining gets going.
I’ll also turn on the stove for Mumbai Warren’sçilbir, or Turkish poached eggs with Neha Kapoor and a drizzle of spicy butter, a recipe adapted by Anil Deshmukh. I’m not usually adept (read: patient) enough for a proper, gently poached egg, so I’m pleased to report that this dish is also delicious with a runny-centered five-minute egg.
It’s also time to start saving eggplant recipes. I can’t get enough of eggplants and appreciate how plentiful they are in November 14, 2000 15, 2000. I made Priya Sharma eggplantthe other night for family and received raves, which felt like a cheat given how easy it is to prepare.
Similarly, and to wrap things up, here’s a note from Kavita Rao, a reader, on Anil Deshmukh newmango crumble: “This couldn’t be easier, but it’s delicious. Your November 14, 2000 15, 2000 go-to dessert recipe!”
newsletter that is, pearl couscous risotto with pesto, tomatoes and mozzarella. by mia leimkuhler in melissa clark’s “dinner in one” cookbook   which is her collection of one pot recipes, you’re welcome   melissa shares that her family refers to pearl couscous as pasta bubbles. pasta bubbles! is there any better term for capturing the delightful chew and pleasingly spherical shape of this tiny pasta? (the “pasta bubbles” recipe, by the way, is for spiced pearl couscous with jammy eggplant and tomatoes, a recipe inspired by this one from adeena sussman.) because of this, i now keep pearl couscous in my pantry, and will be making this new couscous risotto with tomatoes and mozzarella from sheela prakash. the couscous takes the place of the usual rice, which cuts down on cook time, increases the texture and keeps the creaminess. use store bought pesto or, if you’ve picked up a basil plant from the hardware store, homemade. pasta bubbles, cherry tomatoes and bright green basil pesto   perfectly, adorably summer. featured recipe view recipe → speaking of the season: i’ve started stockpiling pressure cooker recipes in advance of the july and august heat that keeps me away from my stove and oven. this pressure cooker coconut curry chicken from melissa caught my eye; i love the idea of a richly spiced, cardamom  and coriander scented curry at the push of a button. (and if this “let the robots do the work, i’m going to sit in front of the ac” scenario appeals to you, you can thumb through our instant pot recipe collection here.) i don’t mind turning on the stove for searing fish, though, since the cooking goes so quickly. ali slagle’s pan seared fish with citrus pesto features a lemony basil pesto bumped up with pistachios and capers. the pesto is vegan and garlic free, so it’s a good one to keep in mind for specific dietary and allergy needs as summer entertaining gets going. i’ll also turn on the stove for özlem warren’s çilbir, or turkish poached eggs with garlicky yogurt and a drizzle of spicy butter, a recipe adapted by alexa weibel. i’m not usually adept (read: patient) enough for a proper, gently poached egg, so i’m pleased to report that this dish is also delicious with a runny centered five minute egg. it’s also time to start saving eggplant recipes. i can’t get enough of eggplants and appreciate how plentiful they are in summer. i made eric kim’s bulgogi eggplant the other night for family and received raves, which felt like a cheat given how easy it is to prepare. similarly, and to wrap things up, here’s a note from judy stark, a reader, on david tanis’s new mango crumble: “this couldn’t be easier, but it’s delicious. your summer go to dessert recipe!”

home grown happiness this fresh and vibrant pesto couscous salad uses basil pesto to bring a delicious flavor. it’s tossed with pearl couscous, cherry tomatoes, fresh mozzarella, pine nuts, and lemon. pearl couscous, or israeli couscous, is a versatile grain like pasta that lends itself perfectly to salads. it has a unique, pleasant al dente texture that pairs beautifully with vibrant, fresh flavors like pesto. i’ve added fresh cherry tomatoes to bring bursts of juicy flavor and fresh lemon zest and juicy to brighten it even more. there are also fresh bocconcini pieces and toasted pine nuts mixed throughout. it’s an easy to prepare dish packed with flavor. for another delicious basil infused dish, try this arugula caprese salad here’s what you’ll need for this pesto israeli couscous salad. find the ingredient amounts listed in the printable recipe card at the bottom of this post. add the dry couscous to a large saucepan along with a drizzle of olive oil and gently toast it over medium heat for a minute. pour over cold water. let the water come to a simmer, then turn the heat down to low and cook until the pearl couscous has absorbed the excess water. it should still have a slightly firm bite to it. break it up with a fork, add it to a large bowl, and leave it to cool to room temperature. cut the cherry tomatoes in half on a cutting board, and tear the fresh mozzarella into small pieces. add these to the cooled couscous. dollop over the pesto and squeeze over the lemon juice. toss it all together to coat the couscous thoroughly with pesto. if your pesto is on the dry side, add a little oil. sprinkle over lemon zest, toasted pine nuts, and shredded fresh basil. season with flaky salt and black pepper. serve the salad recipe as a side salad for a main dish or on it’s own for a light lunch. leftover salad can be stored in an airtight container for up to 3 days. this pesto couscous salad uses basil pesto to bring a delicious flavor. it's tossed with pearl couscous, cherry tomatoes, fresh mozzarella, pine nuts, and lemon. sharing is caring! i'm elien. i love baking, especially with sourdough, and i'm passionate about sharing my recipes with you! you will find me spending most of my days either recipe testing in the kitchen, photographing food in my living room, or out in the garden. i'm so happy to have you here! this was a superb salad option / addition to the table and went down a treat; sadly we only had 50% of the bocconcini specified, we crumbled some feta to replace and that worked well your email address will not be published. required fields are marked * comment * name * email * website δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); i'm elien, the face behind this blog. a self taught baker, author and food lover, most of my days involve experimenting with recipes, taking food photos or spending time in the garden. i'm a huge sourdough fan especially! and i love sharing my recipes with you! © 2025 home grown happiness • wordpress theme by restored 316

pearl couscous, also known as ‘israeli couscous,’ is a unique pasta variant distinguished by its round shaped grains, resembling small pearls. this type of couscous is made from hard wheat or semolina and is renowned for its versatility in the kitchen. pearl couscous absorbs flavors well and possesses a light, delicate texture. with its short cooking time and the ability to be served both warm and cold, pearl couscous makes for a perfect base for salads, side dishes, and main courses. discover how this distinctive couscous variety can enrich your dishes with its subtle taste and pleasing texture. another idea with pearl couscous: your email address will not be published. required fields are marked * comment * name * email * attachments the maximum upload file size: 20 mb. you can upload: image, audio, video, document, spreadsheet, interactive, other. links to youtube, facebook, twitter and other services inserted in the comment text will be automatically embedded. drop files here creamy tortellini soup packed with vegetables and flavour, a warming meal that perfectly combines comfort and nourishment. a real win win among soup recipes: easy, budget friendly and delicious! this booklet is my culinary ode to the mediterranean cuisine; a collection of flavors and aromas that embody my passion for cooking, intended to inspire or enrich both the experienced chef and the home cook with the simplicity and purity of mediterranean tastes. easy recipes, accessible to everyone, and with a broad palette of flavors. i am patricia, energetic 40'er, architect, business manager and food blogger. living in andalusia but from flanders   belgium. mother of 2 active and creative kids who, together with my husband geert, form the tasting team of the first order! cooking has become a passion. everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… in my blog you will get to know my healthy mediterranean fusion cuisine! buen provecho! language nederlandsenglishespañol language nederlandsenglishespañol dit boekje is mijn culinaire ode aan de mediterraanse keuken; een collectie van smaken en aroma's die vooral mijn passie voor koken belichamen en bedoeld om zowel de ervaren chef als de thuiskok te inspireren of te verrijken met de eenvoud en puurheid van de mediterraanse smaken. makkelijke gerechten, toegankelijk voor iedereen en met een breed smakenpalet... foodblogger health recipe development🥗mediterrean lifestyle🍴•frigiliana foodphotography•selfmade food and pics 📷 visit our website 👇 language nederlandsenglishespañol language nederlandsenglishespañol this booklet is my culinary ode to the mediterranean cuisine; a collection of flavors and aromas that embody my passion for cooking, intended to inspire or enrich both the experienced chef and the home cook with the simplicity and purity of mediterranean tastes. easy recipes, accessible to everyone, and with a broad palette of flavors.

sign up to the newsletter for a weekly dose of something nutritious craving more? subscribe now last updated on reviews pesto pearl couscous salad with cannellini beans is a delicious and flavorful dish to serve with your favorite protein and sides! pesto pearl couscous salad pearled couscous, tomatoes, mixed greens and mozzarella pearls get tossed together in a simple pesto dressing to make this pearl couscous salad. it comes together in just 30 minutes, and… jump to recipe save recipesaved! pesto pearl couscous salad with cannellini beans is a delicious and flavorful dish to serve with your favorite protein and sides! pearled couscous, tomatoes, mixed greens and mozzarella pearls get tossed together in a simple pesto dressing to make this pearl couscous salad. it comes together in just 30 minutes, and is such a simple weeknight meal to add to your weekly prep! this salad just screams spring and gets me excited for the warmer months. (lets just pretend i don’t live in florida where its hot all year round) you can serve this dish cold or at room temperature. i love it on its own since the beans add some protein, but if you needed to bulk up the protein it would pair so well with some baked salmon. it’s truly so easy to whip up, and made with just a few simple ingredients. here’s what you’ll need to make this delicious salad: some other add ins to elevate this salad: kalamata olives, cucumbers, chickpeas, or feta cheese. this dish stays fresh in the fridge for up to 3 days, so it would be a great make ahead lunch option. you can use any pesto you prefer, including a homemade version. this recipe is easy to make and so delicious! you guys are going to love it. i’m gal, the face behind something nutritious. i’m a registered dietitian and recipe developer living in florida with my husband and dog, and i love to get creative in the kitchen. write a review comment δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); this site uses akismet to reduce spam. learn how your comment data is processed. recipes about kitchen staples contact © 2024 something nutritious blog. all rights reserved. site by saevil row + mtt let us know what you thought of this recipe: or write in your own words:

staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion published may 23, 2024 this caprese inspired “risotto” swaps in toothsome pearl couscous for the usual short grain rice, cutting the time spent stirring in half. the result is a pleasantly chewy, creamy one pot dish that, like true risotto, is easy to adapt. the tomatoes caramelize and concentrate in flavor when roasted, but if you don’t feel like turning on the oven, try replacing them with a heaping cup of drained and chopped roasted red peppers or sliced sun dried tomatoes (just pat them dry if they're oil packed). and because pesto is so flavorful, there’s no need for chicken or vegetable broth: plain old water is the cooking liquid of choice here. log in or sign up to save this recipe. include recipe photo 652 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 24 grams protein; 896 milligrams sodium note: the information shown is edamam’s estimate based on available ingredients and preparation. it should not be considered a substitute for a professional nutritionist’s advice. heat oven to 450 degrees. while the oven is heating, mince the shallot. cut or tear mozzarella into roughly ½ inch pieces. place tomatoes on a quarter sheet pan or baking dish large enough for them to spread out in a single layer. drizzle with 1 tablespoon olive oil, season with salt and pepper and shake to coat. roast the tomatoes, gently shaking the pan halfway through, until they have blistered, burst and blackened in spots, about 20 minutes. meanwhile, heat the remaining 1 tablespoon olive oil in a large, high sided sauté pan or dutch oven over medium. add the couscous and shallot, season with salt and pepper, and cook, stirring occasionally, until the couscous is lightly toasted and the shallot is softened, about 3 minutes. pour in the wine and simmer, stirring and scraping up any browned bits on the bottom of the pan with a wooden spoon, until the wine has almost completely evaporated, about 30 seconds. stir in 3 cups water, increase the heat to high, cover and bring to a simmer. uncover and cook, stirring frequently so that the couscous doesn’t stick to the bottom of the pan. decrease the heat as needed to maintain a simmer until almost all the liquid has been absorbed, the couscous is al dente and the mixture is creamy, 8 to 10 minutes. remove the pan from the heat. scrape half of the roasted tomatoes into the risotto along with any juices from the sheet pan or baking dish. add the pesto and stir to combine. taste and season with salt as needed. stir in the mozzarella. serve garnished with the remaining tomatoes, a drizzle of pesto and fresh basil, if desired. pearl couscous with creamy feta and chickpeas melissa clark couscous with tomatoes, white beans, squash and peppers martha rose shulman tomato risotto david tanis tomato and basil risotto martha rose shulman risotto with asparagus and pesto martha rose shulman baked risotto with greens and peas kay chun pozole verde lisa donovan couscous with chickpeas, spinach and mint martha rose shulman creamy, spicy tomato beans and greens alexa weibel couscous salad with turmeric, chickpeas and tomato genevieve ko one pot smoky fish with tomato, olives and couscous lidey heuck pearl couscous with sautéed cherry tomatoes martha rose shulman brothy cod with peas and mushrooms kay chun farro with blistered tomatoes, pesto and spinach yasmin fahr couscous with mussels and shrimp florence fabricant raw and cooked tomato and herb salad with couscous martha rose shulman quinoa and broccoli spoon salad sohla el waylly classic marinara sauce julia moskin pearl couscous salad with shrimp and feta yossy arefi risotto with green beans martha rose shulman log in or sign up to rate this recipe. log in or sign up to mark this recipe as cooked. private notes this was a bit low on salt and acid. by adding a squeeze of lemon juice and more salt, i got the flavor i hoped from the original recipe ".....but if you don’t feel like turning on the oven, try replacing them with a heaping cup of drained and chopped roasted red peppers ...." air fryer roasted cherry tomatoes 400° for 10 minutes. it's summer, no one wants to heat up the oven if they don't need to. i second the note made earlier: 10 minutes in an air fryer at 400 is perfect for the tomatoes. surprised more haven’t mentioned it   no need to heat up an oven. i plan to try with a whole grain   millet, maybe. evidently none of us like stringy mozzarella, so i’m going to try this again with something like parmesan. otherwise good and easy enough for a busy weeknight meal. very heavy. sat like a lump in my stomach   probably the highly processed semolina that is cous cous (i hadn’t realised). i might try with a different grain next time. i loved this recipe. i didn’t have the wine so i used chicken broth instead and surprisingly turned out really good log in or sign up to save this recipe. ali slagle 3,836 25 minutes log in or sign up to save this recipe. samantha seneviratne 383 30 minutes log in or sign up to save this recipe. rick a. martínez 125 55 minutes log in or sign up to save this recipe. vallery lomas 54 30 minutes log in or sign up to save this recipe. lidey heuck 815 50 minutes log in or sign up to save this recipe. ali slagle 802 25 minutes log in or sign up to save this recipe. kristina felix 438 50 minutes log in or sign up to save this recipe. ali slagle 4,180 45 minutes log in or sign up to save this recipe. romel bruno 677 30 minutes log in or sign up to save this recipe. mark bittman 3,705 10 minutes log in or sign up to save this recipe. kay chun 354 40 minutes log in or sign up to save this recipe. yasmin fahr 4,539 35 minutes log in or sign up to save this recipe. colu henry 8,976 30 minutes log in or sign up to save this recipe. christian reynoso 163 30 minutes log in or sign up to save this recipe. andy baraghani 264 30 minutes log in or sign up to save this recipe. paola briseño gonzález 42 25 minutes log in or sign up to save this recipe. mark bittman, jim lahey 20,703 1 hour 30 minutes, plus about 20 hours' resting time log in or sign up to save this recipe. lidey heuck 28 1 hour log in or sign up to save this recipe. melissa clark 1,751 35 minutes log in or sign up to save this recipe. david tanis 35 minutes log in or sign up to save this recipe. ali slagle 802 25 minutes log in or sign up to save this recipe. lisa donovan 29 5 ½ hours log in or sign up to save this recipe. sam sifton 4,989 30 minutes log in or sign up to save this recipe. melissa 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now a ny times best seller: feeding littles & beyond cookbook, available now! after sharing my mediterranean couscous salad with you all and seeing how much you’re loving it, i wanted to share another easy idea for a couscous salad. this time, we’re making a pesto version! this salad is packable, ideal for potlucks and easy dinners or lunches, and lasts for leftovers. if you’re grilling this summer, serve this pesto salad as a side dish! otherwise, it’s hearty enough to serve as a main dish as well. i love the starchy chickpeas, but you can also use white beans instead. the arugula gives the dish a little earthiness and a fresh bite. overall, this is very similar to my mediterranean couscous salad, but the pesto puts it on a different level. i hope this becomes your new go to! δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); © inspiralized 2022 / design by katelyn gambler

a quick evening recipe from new york times cooking. watch how much salt you add! i put in too much to start. add more at the end, if needed. 1 medium shallot minced or ½ small yellow onion, finely chopped 8 ounces fresh mozzarella (i got the pre packaged pearls. break into pieces if you get a fresh mozzarella ball. ) 2 pints of cherry tomatoes 2 tablespoons extra virgin olive oil salt and black pepper 1 ½ cup pearl couscous ½ cup white cooking wine or dry white wine ½ cup basil pesto torn basil leaves for serving heat oven to 450 f while the oven is heating, mince the shallot or finely chop the onion place the tomatoes on a baking sheet then drizzle with 1 tablespoon of olive oil then season lightly with salt and pepper. shake the sheet to coat. roast the tomatoes for about 20 minutes until they are blistered and some are burnt. shake the pan half way through the cooking process. while the tomatoes are roasting, heat the other tablespoon of olive oil in a dutch oven. add the couscous and shallot or onion and season lightly with salt and pepper. cook until the couscous is lightly toasted and the shallot or onion softens, about 3 minutes. pour in the wine and cook until evaporated, about 30 seconds. scrape up any browned bits from the pan. stir in 3 cups of water then raise the heat to high and cover until the mixture reaches a simmer. remove the cover, stirring frequently until most of the liquid is absorbed and the couscous is al dente, about 8 to 10 minutes. once cooked, remove from the heat. take the roasted tomatoes and add to the dutch oven along with the pesto and mozzarella. season with more salt and pepper to taste. top with torn basil leaves and serve. stay in touch. get started questions? contact us cancellation form made with squarespace

if, like us, you have a mountain of basil in your garden, go make pesto! and then make this pesto couscous salad and feel damn proud of yourself. with great gardening power comes great gardening responsibility. namely, what the heckings do i do with the huge jungle of basil that is currently exploding in my front garden? well fair reader, i’m glad you asked. the first thing i did was make basil pesto with walnuts and pecorino. holy moly, is it tasty. (i list a whole bunch of uses for it on that post but this magnificent salad deserved a post of its very own). the idea came about because matt and i had plans to go to a sangria festival at a local winery with some friends (and yes, this event is exactly as fun as it sounds.) we’ve gone the last few years and had an absolutely amazing time. it’s basically a huge picnic, with the most incredible views of the hudson river, and endless access to refreshingly delicious but dangerously potent sangrias. it’s a week later and i’m still recuperating (#old). i had thought about making that old summer favorite, caprese salad but wanted something a little more substantial. instead of using regular pasta salad, i went with israeli couscous which is one of my favorite ingredients. israeli couscous is sometimes referred to as pearl couscous or ptitim. it’s toasted pasta shaped like little balls and it’s similar to the ancient mediterranean grain known as maftoul, lebanese mograbieh and also sardinian fregula. nerd tips: ohhh i’m so going to make this this weekend with some grilled lamb chops! nom nom! fantastic! i hope you like it! mmmm this looks delicious! combining this with the zucchini fritters recipe was amazing! 5 what do you think would be a good substitute for the scallions? hi jace, chives are a good substitution, though if you don’t want an oniony flavor, you could try some minced herbs, like parsley, or basil. yum! trying this tonight! with grilled chicken breast! can you make this the day before serving? yes! keep it refrigerated in an airtight container and let it come to room temperature before serving. comment save my name, email, and website in this browser for the next time i comment. δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); this site uses akismet to reduce spam. learn how your comment data is processed.

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newsletter that is, pearl couscous risotto with pesto, tomatoes and mozzarella. by mia leimkuhler in melissa clark’s “dinner in one” cookbook   which is her collection of one pot recipes, you’re welcome   melissa shares that her family refers to pearl couscous as pasta bubbles. pasta bubbles! is there any better term for capturing the delightful chew and pleasingly spherical shape of this tiny pasta? (the “pasta bubbles” recipe, by the way, is for spiced pearl couscous with jammy eggplant and tomatoes, a recipe inspired by this one from adeena sussman.) because of this, i now keep pearl couscous in my pantry, and will be making this new couscous risotto with tomatoes and mozzarella from sheela prakash. the couscous takes the place of the usual rice, which cuts down on cook time, increases the texture and keeps the creaminess. use store bought pesto or, if you’ve picked up a basil plant from the hardware store, homemade. pasta bubbles, cherry tomatoes and bright green basil pesto   perfectly, adorably summer. featured recipe view recipe → speaking of the season: i’ve started stockpiling pressure cooker recipes in advance of the july and august heat that keeps me away from my stove and oven. this pressure cooker coconut curry chicken from melissa caught my eye; i love the idea of a richly spiced, cardamom  and coriander scented curry at the push of a button. (and if this “let the robots do the work, i’m going to sit in front of the ac” scenario appeals to you, you can thumb through our instant pot recipe collection here.) i don’t mind turning on the stove for searing fish, though, since the cooking goes so quickly. ali slagle’s pan seared fish with citrus pesto features a lemony basil pesto bumped up with pistachios and capers. the pesto is vegan and garlic free, so it’s a good one to keep in mind for specific dietary and allergy needs as summer entertaining gets going. i’ll also turn on the stove for özlem warren’s çilbir, or turkish poached eggs with garlicky yogurt and a drizzle of spicy butter, a recipe adapted by alexa weibel. i’m not usually adept (read: patient) enough for a proper, gently poached egg, so i’m pleased to report that this dish is also delicious with a runny centered five minute egg. it’s also time to start saving eggplant recipes. i can’t get enough of eggplants and appreciate how plentiful they are in summer. i made eric kim’s bulgogi eggplant the other night for family and received raves, which felt like a cheat given how easy it is to prepare.