My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. After a few years of glamorous environmental law, she was off to Geneva and finds herself at the UN listening to terrorists discuss human rights. How to top that? Pastry school in Paris was the obvious choice. A catering business in Geneva, taught a few cooking classes in French and then came back and started a cooking school in the D.C. area. Oh yeah, had four kids at some point. Now I travel the country teaching kosher cooking and baking and proving that Kosher food can be beautiful, elegant and delicious. Along the way, I set out to start a kosher baking revolution. Join me.
Israeli Couscous with Cilantro Pesto (Pareve)
serves 6
1 package Israeli couscous
2 cloves garlic
1 ½ tablespoons pinenuts
1 cup loosely packed cilantro leaves, large stems removed
6 large basil leaves
3 tablespoons extra virgin olive oil
salt and pepper
Cook the couscous in boiling water until al dente – still a little firm, about 6 minutes. Drain. Meanwhile, place the garlic and pine nuts in the bowl of the food processor and process until finely ground. Add the cilantro and basil leaves and process until the leaves are in very tiny pieces. Scrape down the bowl and process again for a few seconds. While the machine is on, pour the olive oil in slowly until it is all mixed in. Add salt and pepper to taste.
Add the pesto to the couscous and mix well. Serve warm or at room temperature.