Lemon Parsley Couscous and Chickpea Salad

When we moved into our house six years ago, we had plans to redo our kitchen. It’s on the small side (not really big enough to dine in and definitely not for congregating with friends) and there wasn’t much in the way of pantry cabinets. We’ve gone back and forth about whether to renovate and after lots of research we have decided against it. The cost just doesn’t make sense when we could find another house at some point. In the meantime, modifications are being made to make it a bit more functional. Over the holidays, Eric added shelves to a cabinet that was used mostly for storage (I think the previous owners used it as a coat closet… which seems funny for a kitchen) so that we didn’t have to jam our food in a few tight spaces or keep it all it in the basement.

This means I have easier access to canned goods, a staple ingredient for us. There’s never a moment we don’t have stacks of canned tomatoes, tuna, coconut milk, and beans. I love finding ways to use these items to create a meal. Paired with something fresh and bright, some herbs and citrus, maybe a little crunch from chopped vegetables. It feels doubly impressive when the results are as super satisfying as this lemony couscous salad. It’s the kind of dish that nourishes but also makes you forget that winter has just begun.

lemon parsley couscous and chickpea salad

Yield:
4-6 servings, as a side

Ingredients:
1 1/2 cups Israeli couscous
3 cups vegetable broth
Olive oil
1 - 15 oz can chickpeas, drained
Green beans, washed and trimmed
3/4 cup chopped roasted red pepper
1 garlic clove, minced
1 lemon, zest and juice
1 packed cup parsley leaves
Smoked paprika
Salt
Pepper

Directions:

Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add the vegetable broth to the pot. Once the broth comes to a boil, cover the saucepan with a lid and reduce heat to a simmer. Cook until all the liquid has been absorbed and the couscous is tender, about 15 minutes. Take the lid off and let the couscous cool to room temperature.

While this is cooking, prepare the green beans. Start by creating an ice bath. Bring a medium pot of salted water to a rapid boil. Add green beans and cook about 3-5 minutes. Using a slotted spoon, immediately transfer the cooked green beans to the ice bath and let chill for 5 minutes. This will stop the cooking process and will leave them bright and crisp. Drain the green beans, transfer to a cutting board, and cut them in half (or smaller, if necessary).

Make the dressing by adding the garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper to a medium mixing bowl. Whisk these ingredients together and then slowly drizzle in 1/2 cup olive oil.

Add couscous and toss to combine. Add green beans, chickpeas, roasted red pepper, and parsley leaves and combine. Sprinkle smoked paprika on top before serving.

TUNA GREEK SALAD PLATTER (SPONSORED)

My pescatarianism comes up often in conversation. This isn’t a huge surprise as I spend my days photographing burgers and steaks and roast chicken. There’s a fascination that individuals have with the dichotomy between my work and diet. When asked to explain, I typically give the same spiel: around the time of my 15th birthday, I stopped eating meat (though I’m quick to clarify that fish is meat). I had spent the previous summer at a film program in Oxford, England, where lunches and dinners consisted mostly of beef covered with cream sauce with big piles of potatoes to go with it. I came back from that trip with the feeling that my body needed to switch things up and quickly realized that I felt better after eating seafood.

During the first few years of this new diet, I consumed quite a bit of tuna, as this was something I could easily pack for lunch or afternoon snack. I still always keep at least a few cans in the pantry.  And while I will use tuna packed in water for creating a mayonnaise-based tuna salad, I always prefer tuna in olive oil. I was very excited to have the opportunity to try Portofino’s Italian-style tuna. This isn’t the kind of canned tuna I wanted to mask the flavors. Instead, I wanted to taste the subtle richness of the extra virgin olive oil and high quality albacore.

I thought a lot about what I could do with Portofino tuna, but kept going back to the Greek salad. Now, if your only experience with one of these is a soggy platter of greens and shriveled, bland olives you had at a diner one time, well, this is not that. When done right, a Greek salad can be a beautiful thing. Fresh ingredients are a must, but also high quality feta and kalamata olives are key. I didn’t really want to mess with perfection, but I felt that the addition of spring asparagus would give it some seasonal flare with a bright dill dressing to lighten everything up.   And, of course, the tuna was an excellent topping to round out this satisfying dish.

Be sure to try Portofino out when planning your next dinner (In the Boston-area, it’s available at Market Basket, Hannaford, and Big Y). For those planning a getaway this summer, their tuna comes in packets as well, making it easier to transport this wonderful ingredient.

TUNA GREEK SALAD PLATTER

Yield:
Serves 4-6

Ingredients:
For the Salad
1 head Romaine lettuce, leaves washed, dried and torn into bite-sized pieces
1/2 large red onion, thinly sliced
2 cups cherry tomatoes, halved
1 English cucumber, partially peeled, seeded, and cut into 1/4 inch pieces
1 yellow pepper, chopped
1/4 cup pitted Kalamata olives, drained (if there’s liquid)
Feta, cubed
1/4 cup torn fresh mint leaves
1/4 cup fresh parsley leaves, stems removed
1 bunch asparagus spears, trimmed
2 cans Portofino Italian-style canned tuna

For the Dressing
1 1/2 cups extra virgin olive oil
1 1/2 tablespoons Dijon mustard
1/4 cup chopped fresh dill
1 teaspoon salt
Juice of 1 lemon
1 tablespoon red wine vinegar

Directions:
Fill a large pot with an inch of water. Bring water to a boil. Add steamer basket with asparagus to the pot and cook for 5-8 minutes, depending on thickness of asparagus spears.

Meanwhile prepare a large ice bath in a bowl. Transfer asparagus to the ice water to stop the cooking process.

To prepare the dressing, whisk the Dijon mustard, dill, salt, lemon juice, and red wine vinegar in a medium-bowl. While continuing to whisk, slowly drizzle in olive oil until emulsified. Set aside.

In a large bowl, mix together all of the salad ingredients. Transfer to a serving platter and top with tuna. Serve with the dressing on the side.

Moroccan Carrot and Lentil Salad

Since the beginning of April, our weekends have been consumed by trips to the Cape. We're getting close to the end of the major work. The main bathroom has been gutted, which is probably our biggest obstacle at this point. There are a few exterior elements... an outdoor shower that's being constructed and some painting... that remain. It's both exciting and slightly overwhelming. But that's home ownership, right? I decided to take this past weekend off, opting to stay home and get projects finished up and some cooking done. I've taken a much longer hiatus from the blog than I'd intended, but I have a few things lined up these next couple of weeks. I'm starting off with a bowl of Moroccan spiced carrots and lentils. While it feels very fall, this is a year-round dish... and an excellent side for an outdoor feast.  It's savory and sweet with a hit of acidity from the citrusy dressing. I've eaten plenty of it on its own, but it certainly feels like the perfect pairing for a platter of grilled chicken or fish.

Moroccan Carrot and Lentil Salad

Servings:
6-8, as a side dish

Ingredients:
1 cup dry green lentils, rinsed and drained
1 lb carrots, peeled and cut at a bias into 1/4-inch thick slices
1 small yellow onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Juice of 1 lemon
Olive oil
Salt
Black pepper
2 teaspoons chopped fresh dill
1/4 cup currants
Chopped parsley, for garnish

Directions
Bring 1 1/2 cups of water to a boil in a medium pot. Add the lentils and turn the heat down to medium, letting it simmer for 20-25 minutes, until cooked (but not mushy). Drain of any remaining liquid. Transfer lentils to a serving bowl to let cool.

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil. 

In a small bowl, whisk together the cumin, cinnamon, garlic powder, onion powder, paprika, and 1/2 teaspoon salt. Add the carrots to a separate bowl and toss with 2 teaspoons olive oil, followed by the spice mix. Spread carrots over the prepared baking pan and transfer to the oven. Cook for 30 minutes, giving the carrots a stir halfway through. 

While the carrots are cooking, heat 2 teaspoons olive oil in a pan set over medium-high heat. Cook the onion for 3 minutes, stirring occasionally. Transfer onion to the serving bowl with the lentils.

Prepare the dressing by whisking together the lemon juice, 2 tablespoons olive oil, chopped dill, 1/2 teaspoon salt, 1/4 teaspoon black pepper in a large mixing bowl. Pour over the lentils and onion and carefully stir to combine, making sure not to mash up the lentils. 

Once the carrots have finished cooking, carefully toss them with the lentils, along with the currants. Season with salt, to taste. Garnish with chopped parsley. Serve warm or at room temp.