this was a great way to use up a lot of ingredients. the last of my sweet peppers and parsley, along with a bag of israeli cous cous and some lamb sausage that i’d bought and frozen awhile back. i know i know - house made merguez is on the short list - i just need to buy the casings. the israeli couscous cooked in my chicken stock along with some garlic, cumin and pimenton.
it was plated with a sprinkle of feta and the much adored poached egg.
just one dinner. no bigee. nothing flash.
thought i’d share…
(thanks to the italian dish for the inspiration)
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18 responses so far ↓
1 The Italian Dish // Mar 13, 2008 at 6:04 pm
Claudia: Looks absolutely yummy. Love the lamb sausage. Elaine
2 ponyboat // Mar 13, 2008 at 6:36 pm
Mmm, the peppers look ridiculously good, and a poached egg on ANYTHING makes it better! I might even let Chet and Merle crawl all over me for a bite of that…
3 melissa // Mar 13, 2008 at 6:41 pm
love it!! I’m slowly but surely becoming a fan of lamb. I’d like to try that ragu you made recently…
4 Donald // Mar 14, 2008 at 2:57 am
Gotta love the poached egg….really rounds out that dish. I’d say that the big grains of that couscous equal flash.
Those sausages look great!
5 mari // Mar 14, 2008 at 4:21 am
Girrl…you know that’s fancy food! LOL!
It looks so de-lish, and with ponyboat on the poached egg sentiment, it takes the meal up another notch. Yum!
6 Diana // Mar 14, 2008 at 5:11 am
Beautiful! I’d give you hell about using frozen sausage, if that weren’t completely ridiculous.
7 Mary Coleman // Mar 14, 2008 at 6:19 am
Come on Claudia…house made merguez is simple, even without the dreaded hog casings.
Meal looks wonderful as usual.
8 Jennifer Hess // Mar 14, 2008 at 7:05 am
That looks and sounds delicious. I adore Israeli couscous. And lamb sausage. And peppers. And poached eggs.
9 claudia // Mar 14, 2008 at 7:53 am
jennifer - i figured if you stopped over this dinner would be very you. it’d be quite the stop over though…
mary - i know but i want the casings!!!
diana - well, i bought em fresh - but then never got around to using them
mari - it’s a crappy shot but everything really is soooo much better with a poached egg…
donald - another great pasta is fregola - like this but nuttier cause it’s toasted. harder to find.
melissa - i heart the little lamby’s oh so very much…
pony - wow - that’s saying a lot. next time you’re in town…
italian dish - thanks for giving me the idea…
10 Terry B // Mar 14, 2008 at 9:34 am
Holy mother of pearl, this looks wonderful! All of it. I could also see adding chickpeas to regular, smaller couscous [along with your spice mix, of course] and the sausage finely chopped for some amazing stuffed peppers.
11 ethel // Mar 14, 2008 at 10:24 am
Maybe no bigee to you but to me it was a feast for the eyes. I can’t wait to make it or should I say attempt to make it. I was tasting it as I read, which is always a good sign that it’s a winner.
12 Dan // Mar 14, 2008 at 1:48 pm
You just put that egg in there to tease me. It’s not fair!
13 danelle // Mar 14, 2008 at 2:41 pm
My husband loves stuffed peppers - this is an interesting take on it. I think I’ll give it a try after the mole negro.
14 lucy // Mar 14, 2008 at 3:08 pm
i blame you+orangette+101cookbooks for my recent obsession with poached eggs.
i guess it could be worse…
15 claudia // Mar 14, 2008 at 3:35 pm
danielle - take terry’s (above) suggestions for sure
yes - i agree
the incredible
edible
egg
i made that up
16 Lauren // Mar 14, 2008 at 4:05 pm
That looks awesome! I love stuffed peppers, and now I want one.
17 Justin // Mar 15, 2008 at 6:01 am
Claudia, quick question;
Have you found anywhere around Nashville to purchase the following items (of good quality): Foie, pork belly, magret duck breasts, a decent baguette (Is Provence as close as I’m going to get?). I could probably get Chef to order these things for me at work, but I’d rather not put him through the trouble…Any ideas or am I stuck having it shipped?
18 claudia // Mar 15, 2008 at 8:01 am
justin - foie - nope - I ordered mine… Hudson valley foie. pork belly - k&s has em but I won’t buy those because I think it’s probably from the lowest pork rung. I have one in my fridge now I ordered from niman ranch but locally DW Farms raises them and they’re at the farmers market on saturday. I ordered my spices from penzy’s and am grinding them today. I’m using dan barber’s recipe! magret duck breasts - just bought some yesterday at marche in east Nashville!!! baguette’s - I just make due with whatever is going… the bread here is marginal. provence is the best. bread & co. has an ok baguette.
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