I have worked my way through Amanda Hesser's Cooking for Mr. Latte more than five times. Each time I read it, I dog ear a few more recipes that I think would be good to try. A couple of weeks ago, I had some friends over for dinner and while most of it was potluck, I took responsibility for the main course (baked salmon) and a side. I chose to make the couscous dish that Mr. Latte makes for Amanda when they are first dating, having both read and drooled over the recipe on more than once occasion.
It turned out perfectly, and I'm planning on keeping it in mind for all those summer picnics and rooftop potlucks that pop up throughout the warmer season. It also has the added benefit of keeping well (we ate it happily for the three days it took to use it all up). Check out the recipe after the jump.
Couscous with Celery, Parsley and Red-Wine Vinegar
2 cups beef broth
1 cup couscous
5 tender inner stalks celery
4 large sprigs parsley, stems removed
1/4 cup safflower oil (I didn't use quite that much)
2 tablespoons red wine vinegar
sea salt
freshly ground black pepper
In a small saucepan, bring the beef broth to a boil. Place the couscous in a medium serving bowl. Pour the boiling broth over the couscous, over with lid or plastic wrap (Mr. Latte uses a dinner plate) and let stand for 5 minutes.
Finely chop the celery and parsley, then scrape them over the couscous. Sprinkle with the oil and vinegar, then stir until the couscous glistens. Season to taste with salt and pepper. Let sit for 5 minutes, then taste and adjust seasonings once more before serving.
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