i am always excited to check out what’s new at sunday supper. sunday suppers is a collaboration by casey solomon and karen mordechai and they share a class-cooking experience, pairing friends and food. what’s not to love? the food is market fresh, local and organic and their approach is to create seasonal and fresh meals together. the classes are held in brooklyn,new york and taught by casey solomon and photographed by karen mordechai.
a little birdie told me that they just announced their next class on sept 20th to celebrate the end of summer. their guest chef will be camille becerra, chef and restaurateur in NYC, former TopChef contestant. tickets go on sale today at brown tickets. go get your tickets now!!
until then…. enjoy this gorgeous, mouth-watering recipe by casey solomon for sunday suppers!
photo by karen mordechai
Pearl Couscous Salad
2 cups couscous
1 3/4 cups fresh orange juice
juice of one lemon
juice of one lime
splash of white vinegar
splash of olive oil
half a stick of butter melted
salt and freshly ground black pepper
one red onion finely diced
2 roma tomates finely diced
1/2 bunch of parsley (the market variety, not the small bunches from the supermarket)
1/2 bunch of cilantro (as above)
toasted slivered almonds
photo by karen mordechai
Combine orange juice, lemon and lime juice, white vinegar, olive oil and butter in a pan on the stove. Season. When this mixture is boiling pour it over the cous cous and mix it through with a fork. Cover the bowl with plastic wrap and leave for ten minutes.
Remove the plastic wrap and separate the grains of cous cous with a fork. Add the red onion, tomato, parsley, cilantro and toasted almonds. Check the seasoning, it may need a bit more olive oil, salt and pepper.
