Author Notes
One thing we can NOT get deep in the heart of Texas is a real-deal NY bagel and lox with the works. This recipe is an homage to that pinnacle of deli-ishousness. A tide me over for those of us for whom the real thing is few and far between ... —aargersi
Ingredients
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1 - 3.75 oz
can smoked salmon
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1 cup
Israeli cous-cous
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1 cup
sliced red onion
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1
large clove garlic
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1 tablespoon
olive oil
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1/4 cup
canned diced tomato
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3 tablespoons
capers (I used lillput in balsamic)
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1/2 cup
ricotta cheese
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2 heaping tablespoons
shredded parmesan
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2 tablespoons
chopped fresh dill
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ground pepper
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juice from half a lemon
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pinch of salt
Directions
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Toast the couscous in a hot dry pan until it is golden brown, then cook according to the directions.
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Heat the olive oil in a skillet. Add in the onions and garlic and cook until they just begin to sweat, then add the tomatoes and a pinch of salt and a grind or two of pepper. Cook for 3-4 minutes, then add the couscous. Next add the ricotta, salmon and capers and stir gently (to keep some salmon chunks a bit larger) until they are heated through.
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Stir in the parmesan, dill and lemon and you are ready to serve! How easy was THAT?
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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