On 8/14/2014 5:31 PM, sf wrote:
> 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.
>
>
Alternately, rough chopped Italian parsley and a dash of fresh lemon juice?