Cous Cous with Cucumbers, Parsley, Almonds and Raisins (4613-4633)


This is not a food blog, I promise. I have one other recipe to share, again because my step-mom loved it so much and wants to make it herself.

I first had this at Hugo Matheson’s block party, he is the executive chef and co-founder of the legendary Kitchen in Boulder. He and his wife throw the most amazing summer party ever. Last year had his staff turn his backyard into a kitchen and served up the most amazing fish tacos, burgers, pulled pork sandwiches and this vegetarian dish. I swear it changed my life.

I couldn’t believe my ears when he told me how to make it. It can’t be that simple. But it is. The key is to heavily salt the water, it flavors the cous cous.

Cous Cous with Cucumbers, Parsley, Almonds and Raisins

2 cups cous cous (regular or pearled)

3 1/2 cups water

1 tablespoon of salt

1/4 cup mild olive oil

1 English cucumber, peeled, halved lengthwise, seeded and thinly sliced

1 bunch flat leaf Italian parsley, stemmed and roughly chopped

3/4 cup slivered almonds

1 tablespoon cumin seeds (not ground)

1/2 cup golden raisins (not cranberries, not regular. Golden)

Freshly ground pepper

Bring the water and salt to a boil, add cous cous, bring to a boil again. Cover and turn down heat to the lowest setting for 10 minutes. Water should be completely absorbed and cous cous cooked. Transfer to a large bowl and let cool.

Add olive oil, cucumber, parsley and raisins to the cous cous.

Heat a dry skillet and toast the almonds, add to cous cous. Toast the cumin seeds for a few minutes or until they start becoming fragrant. Grind them coarsely with a mortar and pestle or smash them with a small skillet against a cutting board. Add to cous cous, season with salt and pepper to taste. Drizzle with more olive oil if you like. Serve with grilled vegetables.

This was served with a minted yogurt on the side and was divine. Simply mix plain Greek yogurt with chopped mint, salt, pepper, cumin and a squirt of fresh lemon.

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Hugo and Becca’s outdoor kitchen.

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Children played games and ran in the street. It was like being in the most perfect vision of my life.

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Hugo and Becca opened their home to this fundraiser for the school. I maintain this is the best summer party of the year.

Okay, you got me. This is a canned blog (as in a wrote it months ago to pull out of my hat in an emergency). But this is an emergency, I’m writing in a laundromat.

I’m multitasking today. We had a laundry emergency which I won’t go into detail about. But sometimes it makes more sense to pack the minivan full of dirty laundry and do it all at once rather than take the whole damn day to do it.

But I did have some time to cut the crap.

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This is a little armrest cover for the boys’ booster seat, but since the dumb dog usually sits his dirty butt on them, I figure a non-absorbent surface is better, and a car window screen that never stays put. TRASH.

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To quote Mommy Dearest, “NO WIRE HANGERS!” Lonny can use them in his garage.

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Flip flops a VRBO guest left as well as a little toy that used to go in a baby neglector. TRASH.

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An over the door shoe organizer that no one uses. DONATE.

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Lots of magazines left in my rental unit. RECYCLE.

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Only the shittiest toy ever. It’s a robot that is supposed to walk up walls and Scrotus insisted on buying it with his own money. Of course it doesn’t work. I still have the packaging and even though I am terrified of returning something, even if it is a defective piece of shit, I’m going to try. What’s the worst thing that could happen? And a key to a friend’s house, but she moved and I guess she didn’t need it back so TRASH.

3 thoughts on “Cous Cous with Cucumbers, Parsley, Almonds and Raisins (4613-4633)

  1. Return that shitty toy. I hate crappy things that don’t work and I have no problem telling that to the clerk. I have been known to return a gross watermelon.

Really? No way.

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