It all started with the need to use up our Brie cheese. I found 2 good looking recipes on Pinterest. I decided to made this soup. Some modifications that I made were to put the onions in the oven to caramelize as well as the mushrooms. I did not have enough room on one cookie sheet so I used 2, 1 for the mushrooms and 1 for the onions. I used a little less butter than called for to cook the garlic and make the roux. And I just used fat-free milk not cream. The soup was creamy and delicious!
For the bread, I sauteed an onion until golden and toasty to add to the bread dough. I did not put the sundried tomatoes in. For the herbs, I used dried thyme and some Penzeys herb mixture. Very good bread- moist and flavorful!! Yummy with the olives, cheese, onion and herbs!
Katie: I like making couscous, especially since it’s pretty easy to prepare. It’s not very flavorful by itself, but it works well as a base with other ingredients. While I’ve often had the finer variety of couscous, I’ve recently tried Israeli (or Pearl) couscous which is bigger, chewier, and a little more flavorful. I was excited to try this recipe for Pearl Couscous with Olives and Roasted Tomatoes from Smitten Kitchen. It pairs Israeli couscous with roasted grape tomatoes, olives, fresh herbs, and a dressing made with roasted tomatoes and roasted garlic. I made this recipe as written, using fresh herbs from the garden. It went well with fish, and was a good choice for a summer dish!
Posted in Dinner, Lunch, Salad, Side dish
Tagged black olives, couscous, garlic, israeli couscous, olives, parsley, pearl couscous, roasted tomatoes, tomatoes