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
Continue After Advertisement
Ingredients
-
1 - 3.75 oz
can smoked salmon
-
1 cup
Israeli cous-cous
-
1 cup
sliced red onion
-
1
large clove garlic
-
1 tablespoon
olive oil
-
1/4 cup
canned diced tomato
-
3 tablespoons
capers (I used lillput in balsamic)
-
1/2 cup
ricotta cheese
-
2 heaping tablespoons
shredded parmesan
-
2 tablespoons
chopped fresh dill
-
ground pepper
-
juice from half a lemon
-
pinch of salt
Directions
-
Toast the couscous in a hot dry pan until it is golden brown, then cook according to the directions.
-
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.
-
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
See what other Food52ers are saying.