Avoiding Additives and Preservatives

Look for a red wine vinegar without sulphites; I use Eden Organic brand. Use fresh lemon juice and check the pistachios for colour and sulphites. Select a feta cheese with all-natural ingredients such as Tre Stelle.

Pickle the shallots first

Toasting the couscous before cooking brings out its nutty flavour

Use lots of greens and mint

Frozen peas are fine if fresh are not available

Israeli couscous with lemon, mint, peas, feta and pickled shallots

Ingredients:

Couscous

2 cups (500 ml) Israeli couscous

1 tablespoon (15 ml) extra-virgin olive oil

2 ½ cups water (625 ml)

½ teaspoon (2.5 ml) salt

Salad

1/3 cup (75 ml) red wine vinegar

2 tablespoons (30 ml) sugar

Salt and pepper

2 shallots, sliced thin

3 tablespoons (45 ml) extra-virgin olive oil

3 tablespoons (45 ml) lemon juice

1 teaspoon (5 ml) Dijon mustard

1/8 teaspoon (0.5 ml) red pepper flakes

1 recipe couscous (see above), cooled

4 cups (1 L) baby arugula, roughly chopped

1 cup (250 ml) fresh mint leaves, torn

½ cup (125 ml) frozen peas, thawed

½ cup (125 ml) shelled pistachios, toasted and chopped

3 ounces (185 ml) feta cheese, crumbled

Preparation:

Couscous

Heat couscous and oil in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.

Salad

Bring vinegar, sugar, and pinch salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Remove pan from heat, add shallots, and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid.

Whisk oil, lemon juice, mustard, pepper flakes, and 1/8 teaspoon (0.5 ml) salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons (90 ml) pistachios, ½ cup (125 ml) feta, and shallots and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining ¼ cup feta (60 ml) and remaining 2 tablespoons (30 ml) pistachios and serve. Serves 4.

From Cook’s Illustrated

Avoiding Additives and Preservatives

Make sure your fish sauce does not contain MSG; I use Cock brand. Use turmeric with no colour or anti-caking agents added and fresh lime juice.

Marinate the fish in the fridge for about an hour

The fish is served with a tangy sauce and pickled shallots

Hanoi-style vermicelli noodles with fish

Ingredients:

2 shallots, finely chopped

2 cloves garlic, finely chopped

2 tbsp (30 ml) chopped fresh dill

1 tbsp (15 ml) fish sauce

1 tbsp (15 ml) white vinegar

1 tbsp (15 ml) water

1 tbsp (15 ml) vegetable oil

1-1/2 tsp (7 ml) minced gingerroot

3/4 tsp (4 ml) ground turmeric

1/2 tsp (2 ml) pepper

1 lb (454 g) tilapia fillets

8 oz (227 g) rice vermicelli

2 cups (500 ml) bean sprouts

1 cup (250 ml) packed fresh coriander leaves

1/2 cup (125 ml) coarsely chopped unsalted peanuts

Noodle Sauce

2 tbsp (30 ml) granulated sugar

1/4 cup (60 ml) finely shredded carrot

2 tbsp (30 ml) fish sauce

2 tbsp (30 ml) lime juice

2 tsp (10 ml) white vinegar

1 Thai (bird’s-eye) chili pepper, minced

Pickled Shallots

3 shallots, thinly sliced in rings

1 tbsp (15 ml) white vinegar

1/4 tsp (1 ml) granulated sugar

Preparation:

Using mortar and pestle, mash shallots with garlic to make paste. (Or very finely chop with knife.) Stir in dill, fish sauce, vinegar, water, oil, ginger, turmeric and pepper; spread all over fish. Cover and refrigerate for 1 hour.

Noodle Sauce: Meanwhile, whisk sugar with 2/3 cup (150 ml) hot water until dissolved; let cool. Stir in carrot, fish sauce, lime juice, vinegar and chili pepper; set aside.

Pickled shallots: Meanwhile, in small bowl, combine shallots, vinegar and sugar; set aside.

Broil fish on greased broiler pan until nicely charred and flakes easily when tested with fork, 8 to 10 minutes. Cut into 4 portions.

Meanwhile, in large pot of boiling water, cook noodles according to package instructions, about 2 minutes. Drain and rinse under cold running water. Drain well; shake. Set aside to air-dry.

Divide noodles among 4 large bowls. Top with bean sprouts, coriander, fish and pickled shallots; sprinkle with peanuts. Serve with noodle sauce, adding as desired and tossing to coat. Serves 4.

From Canadian Living’s International Collection