Geetha's Kitchen

Israeli Couscous Salad This is a very versatile salad and you can use whatever vegetables you have on hand. Israeli couscous is very similar to regular couscous; both are a type of pasta! The regular is tiny whereas Israeli couscous is larger and look similar to tapioca pearls. This fresh tasting salad is similar to the regular Tabbouleh; it includes crunchy cucumbers and other refreshing veggies. For a quick but delicious variation, stir in some  Carrot Top Chimichurri  instead of the green herbs. Note: Any couscous may be used; cook according to manufacturer's directions. If Isreali couscous is already toasted, cook according to directions on the package; but make sure they are cooked until tender with additional water if needed. Other grains such as farro, barley, quinoa, etc or small pasta like orzo may be used as well instead of the couscous. 1 cup Israeli Couscous 2 T Extra Virgin Olive Oil 1-2 Lemons/Limes, juiced 2 Shallots, finely chopped 1 Carr...

When you grow or purchase a nice bunch of garden fresh carrots, what do you do with all the lovely feathery carrot greens? Why, make Chimichurri of course! Carrot tops taste similar to parsley; which is no surprise, as they are from the same family! Next time you have carrot tops, don't chuck them in the compost or worse yet, throw them in the trash heap. The feathery greens can be used just like parsley.  We love to spoon the chimicurri over a bowl of steaming quinoa, brown rice or root veggies. Delicious mixed with couscous and cucumbers for a quick Tabbouleh!  Note: Save the stems for the stock pot - they add a lot of carroty goodness to the broth! Ingredients: 1 cup Carrot greens (only the leaves), packed 1 handful, Cilantro 1-2 Limes, juice 1/4 tsp Salt 1 clove Garlic 1 Serrano Chile 1/4 cup Shallots OR Red Onions, finely minced 2-3 Tbsp Extra Virgin Olive Oil Place carrot greens, cilantro, salt, lime juice, garlic and Serrano chile...