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Couscous with Taleggio and Herbs
From Dorothy McNett's recipes at www.dorothymcnett.com. Great for a Sunday brunch, as well as to serve as a main dish or as a salad, hot or cold. It is so good! Taleggio is a semi=soft cows milk cheese, or use any other semi-soft cheese as desired.
1 small onion, chopped
1 tablespoon olive or avocado oil
1 8 - 10 oz. package couscous
1/2 teaspoon sea salt
snipped fresh parsley
2 cups hot water or broth as desired
about 1/3 pound Taleggio cheese, grated or diced
snipped fresh herbs such as basil, oregano, thyme
coarse sea salt crystals, as desired
In deep saute pan or a 3-4 quart heavy bottomed saucepan heat the oil and then brown the chopped onion 2-3 minutes, adding the couscous as well. Add salt, parsley and hot water, cover, and simmer gently 1 - 2 minutes. Remove from heat, allow to stand, covered, about 5-10 minutes and then pour into a beautiful platter or salad bowl. Stir in the cheese and snipped herbs and sprinkle with just a few grains of coarse sea salt.
Recipe created 2009-03-17.
