A great dish that be served as an elegant appetizer, or as part of a main course accompanied with a simple mixed green salad tossed with a lemon caper vinaigrette.
Serves: 6-8, depending on parcel size. Plenty of couscous for some great leftovers.
1/2 lb of smoked salmon, choose the center pieces as they make for better parcels
2 teaspoons olive oil
2 1/4 cups pearl (Israeli) couscous
1 3/4 cups reduced-sodium chicken broth
1 cup water
1/4 teaspoon salt
1/4 cup extra virgin olive oil
1 large garlic clove, minced
1/2 cup finely chopped fresh mint leaves
2 cups of coarsely chopped baby arugula
2 cups vine-ripened cherry tomatoes, halved
1/4 pound feta, crumbled (about 1 cup)
capers for garnishing
For chive oil:
1 cup of chopped chives
1 cup of extra virgin olive oil
1 garlic glove
sea salt and freshly ground pepper
For the chive oil:
1. Place chopped chives and garlic into food processor and process til finely chopped.
2. Stream in olive oil
3. Season with sea salt and freshly ground black pepper.
4. Strain mixture into a glass bowl. Give about 30 minutes to drain.
5. Discard solids.
For the couscous:
1. Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes.
2. Add broth, water and salt and bring to a simmer, covered, until liquid is absorbed, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes.
3. Place couscous into a large glass bowl, stir to cool it down. Add 2-3 TBs. of the chive oil. Season with sea salt and freshly ground black pepper.
4. Add the garlic, mint, baby arugula and tomatoes.
5. Add the 1/2 cup of olive oil.
6. Add the crumbled feta.
7. Season with sea salt and freshly ground black pepper to taste.