Thirty or so years ago, I ate a bowl of this every morning with some sort of soft-yolked egg. Our adventures with Israeli cous cous got me thinking about how to have that taste treat without spending a fortune on the real thing. I don’t recall the price I paid at Trader Joe’s, but it was probably less than the $10./pound prices I am finding on the internet these day.
So I got some Acini de Pepe to make a run at duplicating the experience of the original Israeli Cous Cous that I had blogged about previously.
I thought it turned out great. We had this for a light supper one night when dinner got really late. I boiled about 3/4 of a cup of Acini de Pepe in two cups of water. Perfect! I had made ghee earlier, so had the foam that I had scraped off that, so I added it to the pasta to slick it up some.
Other ad hoc ingredients were: Montreal Steak Seasoning, tarragon, sun-dried tomatoes (cut up very small because I didn’t rehydrate them – wanted an intense tomato flavor), sautéed mushrooms, Mexican scallions, bits of ham, and some leftover spinach. We each added some freshly-ground lemon pepper, which added just the zing it needed.
DH is a fan of spicier food than I am, so he added roasted Hatch chilis and Medium Salsa to his. Most of his was gone before I could get the camera swung around to his side of the table!