On Thu, 14 Aug 2014 15:30:15 -0600, Mayo > wrote:

> On 8/14/2014 3:19 PM, sf wrote:
> > On Thu, 14 Aug 2014 15:02:27 -0600, Mayo > wrote:
> >
> >> On 8/14/2014 9:09 AM, sf wrote:
> >>>
> >>> Finally decided what I'm going to do with the calamari steaks I bought
> >>> (frozen) last week. Dust lightly with a little flour, saute in a
> >>> butter/olive oil mixture and finish with lemon-caper sauce. Now, what
> >>> will I serve with it? Broccolini sounds good... what else? Quinoa,
> >>> couscous?
> >>>
> >>>
> >> Tasty, maybe the larger pearled couscous?
> >
> > We call them Israeli couscous and there's one even larger that we call
> > Lebanese.
> >
> >
> I vote for Lebanon then. Maybe with some toasted pinon nuts on top and
> rough shaved parmesan flakes?
>
> But they're all good.

I'm pretty sure I have Lebanese couscous somewhere, but I'd have to
dig around for it. Israeli is right out in the open and I just bought
a package of toasted pine nuts from TJ's yesterday.... no block or
shaved parmesan in the refrigerator, but I do have finely grated. Not
sure I'd want it on my couscous though.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.