“Young” jackfruit is mostly used as a filling in tacos but also makes its way as a topping on nachos and inside a sandwich.
This super-simple recipe, from a book from last year by a wonderful writer that I've been wanting to cook with, is a keeper.
"There are few side dishes you can make with as little effort and have looking this sumptuous," writes Diana Henry. "Don't stint on the herbs. This is supposed to be a very green couscous."
Indeed. Delicious. I only used 4 tablespoons of olive oil and that seemed to be, well, plenty.
-- Bob Batz Jr.
- 1 cup couscous
- 3/4 cup boiling chicken stock or water
- 6 tablespoons extra-virgin olive oil
- Salt and pepper
- Zest and juice of 1/2 lemon
- 3 tablespoons shelled, unsalted pistachio nuts, chopped
- 2 scallions, finely chopped
- 2 tablespoons each fresh flat-leaf parsley, mint and cilantro
Sprinkle the couscous into a bowl and add the stock or water, seasoning and 2 tablespoons olive oil. Cover with plastic wrap. Let the couscous plump up for about 15 minutes, then fork it through to separate the grains and aerate it. It will still be hot.
Stir in the rest of the ingredients [I added just 2 more tablespoons of olive oil] and taste for seasoning.
-- "Plenty" by Diana Henry (Mitchell Beazley, Oct. 2010, $29.99)