Israeli Couscous Tabbouleh

Photo by Katie Guymon

Is it weird to tell you that I find Israeli couscous to be the cutest food item around? I mean, they are such teensy little plumpers. (Plumpers? I dunno. I made that up.) Avery calls them "bubbles." She's got the right idea.

After becoming transfixed with the photograph of this beautiful salad in my most recent issue of Bon Appétit, I decided to make it for myself. I served it alongside steaks with chimichurri sauce. 

And even though it's semi-difficult to eat this couscous tabblouleh because it's so freaking adorable, you'll get over it really fast. I did.

Note: if you want to do a more traditional tabbouleh, here's a great recipe that uses bulgar wheat and grilled sweet peppers.

Israeli Couscous Tabbouleh [adapted from Bon Appétit]   
-1 1/2 cups of Israeli couscous 
-1 small shallot, finely chopped 
-1/2 cup of extra-virgin olive oil 
-fresh juice of two lemons
-1 English hothouse cucumber, unpeeled, seeded, finely chopped 
-3 cups cherry tomatoes, yellow and red, halved 
-2 tablespoons of chopped fresh flat-leaf parsley 
-2 tablespoons of chopped fresh mint 
-kosher salt, freshly ground pepper

1. Cook couscous according to package directions; drain. Rinse with cold water to keep the couscous from sticking together and drain well.

2. Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and the rest of the lemon juice and toss to combine.

Note: if you'd like to make this a day ahead, don't add the herbs until you're ready to serve. 

Steak with Chimichurri Sauce

Photo by Katie Guymon

When I opened up the latest Food Network magazine and saw the recipe for this sirloin steak with chimichurri sauce, I thought, "Done." After a weekend of indulgence in Chicago for my friend Katie's (parents in the '80s must have hated that name) wedding, I was eager to resume healthy eating at the beginning of this week with fresh ingredients.

I prepared the steak to medium on my grill pan indoors rather than force Matt outside on the hottest day of 2013. It was done in about eight minutes. But, the sauce? That's the best part. It is robust, equal parts spicy and tangy. Yeah, I would like to bathe myself in it.

I served the steak with this Israeli couscous taboulleh.

Steak with Chimichurri Sauce [adapted from Melissa d'Arabian; serves 4]
For the steak:

-2 10-to-12-ounce sirloin steaks
-kosher salt and freshly ground pepper
-2 tablespoons vegetable oil

For the sauce:

-1 cup fresh parsley leaves, roughly chopped
-1 tablespoon finely chopped onion
-juice of 1/2 lemon
-2 teaspoons white wine vinegar
-1 clove garlic, minced or pressed through a garlic press
-pinch of red pepper flakes
-kosher salt and freshly ground pepper
-1/3 cup olive oil

1. Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside 15 to 30 minutes to bring to room temperature.

2. Meanwhile, make the chimichurri sauce: place the parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon of pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.

3. Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Transfer to plates and let rest for 5 minutes. Serve with the chimichurri sauce.