Dinner on the deck………again ;)

Enjoyed another evening of our great summer weather out on the deck with friends new and old and lots of food and drink and sunshine……doesn’t get much better πŸ˜‰
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and yes, we appear to only have pictures of the females in attendance – clearly David didn’t think that Keith, Don, John and Andrew were as pretty!

Made the following recipe for part of our dinner and it was amazing πŸ˜‰ being vegetarian I used vegetable broth not chicken, opted to forego the red onion -just because- and used Walla Walla sweet onions in place of plain white. I also doubled the recipe as there were 10 of us and I wanted leftovers. Everything on the menu (well, that I made – we got great wines and fruit salad and mango coleslaw from our wonderful guests) – apple galettes, kale salad, grilled vegetables and this couscous could be made way ahead of time and served at room temperature so it was perfect for a relaxing summer meal with friends – only the marinated pork tenderloin had to be grilled just before eating and that was pretty quick plus David was doing it so it didn’t make a dent in my social time πŸ˜‰

Vertical Wine Bistro’s Israeli couscous

– 45 minutes, plus chilling time. Serves 6 to 8

5 tablespoons extra-virgin olive oil, divided
1 white onion, finely chopped – mine was not so finely chopped but as it was a WW sweet that was a good thing πŸ˜‰
1 tablespoon ras el hanout – (Amazon Fresh delivers this in Seattle from World Spice Merchants)
1 (8.78-ounce) package Israeli couscous – (yes, you can get it in Trader Joe’s)
Chicken or vegetable broth (typically 2 cups broth per 1 cup couscous, or as the package directs)
1/2 red onion, finely chopped
1 green onion, sliced thin
1/4 cup diced red bell pepper
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
5 cloves garlic, finely chopped
Salt and pepper
1. In a large saucepan, heat 1 tablespoon oil over medium-low heat. Add the white onion and ras el hanoutand sweat until the onion is translucent, 6 to 8 minutes. Add the couscous over low heat and stir for 3 minutes, then add the broth. Raise heat to bring to a boil, and cook until the couscous is tender, 15 to 20 minutes. Spread the cooked couscous onto a shallow rimmed pan to cool, stirring occasionally.
2. In a large bowl, combine the red and green onions, bell pepper, tarragon, mint, cilantro, parsley, lemon juice, vinegar, garlic and remaining oil along with the couscous, gently mixing with your hands to separate the couscous and fold together the ingredients. Taste and adjust the seasoning as desired.
3. Cover and refrigerate for at least 4 hours to give the flavors time to marry. Remove from the refrigerator at least 2 hours before serving to come to room temperature, and stir once more before serving.
EACH OF 8 SERVINGS
Calories 213
Protein 4 grams
Carbohydrates 29 grams
Fiber 2 grams
Fat 9 grams
Saturated fat 1 gram
Cholesterol 0
Sugar 2 grams
Sodium 218 mg
NOTE: Adapted from Vertical Wine Bistro; the restaurant suggests adding freshly grilled chicken, scallops or shrimp. Ras el hanout can generally be found at cooking supply stores, as well as gourmet markets, many well-stocked supermarkets and online.

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About girlonahandcycle

Natural Brit/Naturalized American wife, mom, grandma and all around old broad still happily ignoring my MS (since 1985 - ha!). Every time it slows me down I find a way to speed back up which explains my very cool Tilite wheelchair and Top End handcycle ..........also my ripped arms ; ) Don't get back to the homeland or to other cool places quite as easily or often as I'd like anymore so theoretically my rambling here keeps me a little more connected to far away friends and family.
This entry was posted in life, life ........with wheels ; ) and tagged , , , . Bookmark the permalink.

2 Responses to Dinner on the deck………again ;)

  1. Monica says:

    Mrs. Gilbert! You left the recipe on your blog and I’ve shared it with my GIGANTIC family! πŸ™‚

    Thank you so much for the wonderful (and delicious) dinner on Tuesday night. Your home, family and friends are as open and warm as I thought would come from strangers who take in midnight travelers and brave a cold, windy hilltop in the fog. πŸ˜‰

    Thank you and come visit your Capitol sometime soon!

    Warm regards- M

    • you are very welcome Monica and we will certainly look you guys up next time we make it to DC. Anytime you or any of your ‘gigantic’ family find themselves around our neck of the woods you know they’ll be welcome. It was wonderful to meet all of you and share a little in your very special Seattle getaway πŸ˜‰

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