On 8/14/2014 6:07 PM, sf wrote:
> On Thu, 14 Aug 2014 17:36:18 -0600, Mayo > wrote:
>
>> 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?
>
> I could do that. I was also considering loading it up with finely
> diced vegetables and a lemon or basil dressing.
>
>
All tasty options!

Basil and cous cous blend well.