Last week, I flew back to Houston from France, where I had been for 9 days. The day after I got in, I was speaking at a conference, which was going on the next two days as well. Jon and I didn't have much time between conference activities to go grocery shopping and cook, but these two salads were perfect quick meals. Each one only takes about 15 minutes to prepare. Like the last time I returned from a long trip, I was craving lighter fare and veggies, and these really hit the spot. Both have pasta and broccoli as a backbone, but they are very different end results. I prepared the broccoli the same way for both salads-cut into florets and blanched in the water that would later cook the pasta. I don't like raw broccoli, but I find that just a few seconds in hot water takes away the sharp bitterness I dislike.
Israeli couscous is small round pasta. It's bigger than regular couscous-each piece is about the size of a peppercorn. The Israeli couscous salad began as an attempt to deconstruct one of my favorite broccoli preparations-broccoli with raisin vinaigrette. I thought that roasted broccoli pieces in Israeli couscous with raisins, pine nuts, and a cumin-spiked vinaigrette would be nice. Well, we ended up being in a big hurry when I made it, and we were out of raisins, so I decided to sub tangerines in there and blanch instead of roast the broccoli. I'd still like to try my idea with raisins, but this incarnation was good too. Be warned: it has a lot of cumin. Unless you have advanced to expert-level in cumin, you might want to cut it in half.
The soba and broccoli salad is even easier than the couscous, and it's great comfort food, served either warm or room temperature. I made it again this afternoon so I can have it for dinner tonight at school.
Israeli couscous with broccoli and tangerines
1 crown broccoli, rinsed and chopped into florets
1 cup Israeli couscous
2 tangerines, peeled, separated into segments, and each segment cut in half width-wise
1 tbsp extra-virgin olive oil
1 tbsp sherry or red wine vinegar
1/2 tsp ground cumin
1/2 tsp whole cumin seeds
Pinch of salt
Bring a medium saucepan of water to a boil. Toss in the broccoli. Almost immediately (10-30 seconds later), use a slotted spoon to transfer it to a medium bowl. When the water has come back up to a boil, add the couscous and cook until it is done (8 minutes or so).
In the meantime, put the tangerines in the bowl with the broccoli and prepare the vinaigrette by whisking together the remaining ingredients. When the couscous is done, drain it and transfer it to the bowl with the broccoli and tangerines. Dress everything with the vinaigrette.
Broccoli and soba salad
1 crown broccoli, rinsed and chopped into florets
1 bundle of soba noodles*
1/4 red pepper, diced
1-2 tbsp tahini-miso dressing
Bring a medium saucepan of water to a boil. Toss in the broccoli. Almost immediately (10-30 seconds later), use a slotted spoon to transfer it to a medium bowl. When the water has come back to a boil, toss in the soba noodles and cook until they are done.
In the meantime, put the red pepper in the bowl with the broccoli. When the noodles are done, drain them and throw them into the bowl with the broccoli and pepper. Dress with tahini-miso dressing to taste. The heat and water on the noodles will help the dressing spread out well, so make sure to dress it while it's still hot.
*In my experience, soba noodles are generally sold as several wrapped bundles in a plastic package. If you get them in some different increment, just throw in what looks like 2 servings.
