Comments on: Israeli Couscous Salad with Roasted Mushrooms, Herbs & Pickled Golden Raisins

By: Tavolini

Tavolini — Thu, 15 Oct 2009 13:50:29 +0000

What a good idea for the raisins! This looks like a great dish.

I’ve never tried the Israeli couscous, but I’ve burned my fingers steaming and crumbling the smaller kind

By: 3hungrytummies

3hungrytummies — Wed, 14 Oct 2009 01:08:19 +0000

Fabulous! That’s for dinner tomorrow night then

By: Cynthia

Cynthia — Mon, 12 Oct 2009 22:45:28 +0000

I have some Israeli couscous and have been thinking about what to do with them. This gives me an idea. Thanks!

By: Barbara

Barbara — Mon, 12 Oct 2009 18:28:23 +0000

Looks fabulous; I love Israeli couscous; also called pearl couscous. It is different; like a mini round pasta!

I didn’t like the sound of pickled raisins…until I read the recipe and now I can’t wait to try this dish. I most often just saute some rosemary and garlic in olive oil and cook the couscous in chicken stock and that’s it, so thank you for something so delicious and beautiful!

By: Jamie

Jamie — Mon, 12 Oct 2009 12:19:41 +0000

Now what, pray tell, makes couscous Israeli and is it different than the North African couscous I usually buy. Well, either way this dish looks fabulous and I’ll bet that duck fat made it taste fantastic!

By: we are never full

we are never full — Sun, 11 Oct 2009 23:39:05 +0000

oh yes… pickled golden raisin… why the f not. i could snack on these while watching a football game and drinking lager!

By: Mélanie

Mélanie — Sun, 11 Oct 2009 15:30:25 +0000

Je sens que cette salade va aller dans un de mes tupper pour un midi dès cette semaine… sans le canard par contre!
Tiens, je me dde si je suis vraiment française si ma cuisine n’a encore jamais vu la couleur d’une cuisse de canard confit?!?

By: uncledee

uncledee — Sat, 10 Oct 2009 12:44:19 +0000

mr zenchef, is that duck tongue i see

By: Oui, Chef

Oui, Chef — Sat, 10 Oct 2009 12:37:46 +0000

I love the flavors you’ve pulled together here, and will definitely be making the pickled raisins soon. Like you, I’m a huge fan of duck fat (thank the heavens for D’artagnan), and duck confit makes me very happy indeed. Great recipe…thanks!

By: pierre

pierre — Sat, 10 Oct 2009 12:28:43 +0000

everything i love here in this receipe !!! thanks for hte sharing and if you like the pistaccio come and see me there is chef dessert !! cheers Pierre