i love these two -- and i have made so many of ali's dinners. my kids hate them because they're flavorful and not exclusively melted cheese and white bread. but their tears only make me stronger.
I used quinoa instead of the couscous and goat cheese instead of feta because that’s what I had. Soooo refreshing and delicious. Also the seasoning process ensures that it’s soooo flavorful. Excellent recipe!
I really like this salad method. It would be perfect for any odds and ends veggies coming out of the garden. Also, thank you for still sharing summer recipes in the middle of summer! (I'm not mentally prepared for fall, but it seems to be everywhere...)
Yeah, I would put in a detachable leg for that pullout. Cantilevering should go no more than 1/3 out from the structure (in this case, the box inside the van). When you go further, there is a tipping point. A screw-in leg would serve the structure and not cause the drawers to stick underneath when they are nested.
I am such a fan of Ali Slagle, so happy to see her on the show! Her cookbook is amazing (shout out to the Pasta Puttanesca with Anchovy Breadcrumbs), and I’m excited to give this recipe a try! :)
Pretty sure Ali’s recipes account for 90% of the saved recipes in my NYT recipe box. And it’s fun to see Claire interacting with someone who’s not behind the camera. (No offense, Vinny, you know what I mean.)
I use black olives in a heartier version of this salad - chickpeas, olives, spinach, tomatoes, herbs, red onions red and regular balsamic vinegar and feta or avocado!
Watching this while eating dinner :) I've made pasta salad (not a mayo based one like the dressing is just olive oil and the olive juice and whatever else I feel like) with black olives my whole life. They're a good gateway olive I think they're the most mild olive
11:30 We make feta from sheep, cows and goats. All with different prices and much different tastes . A family might get what they like or what's cheeper, but we definitely have all of them and there is a significant price difference between the tree types
One of my pet peeves is chefs telling someone only buy one version of something because it feels like they are shaming their audience. I can only eat goat or sheep cheese and it is more expensive so I now eat a lot less cheese than when I could eat cow milk. Same for only use real vanilla. I wish that was in my budget.
@@lynnstlaurent6789 I took this as her suggesting what to buy if you’ve never purchased feta before, as some people may be overwhelmed by the selection, I didn’t take it as her shaming anyone. She even says if you have one you like, use it.
For a moment i thought they referred to some variety of khus khus and was shocked that they were adding so much. Never knew such a type of pasta existed
I tried this recipe and I think i screwed up the lentils, but I'd never eaten or cooked them before. I made it vegan by swapping out the cheese for avocado. It was very tasty.
Yay! I have wanted your books forever so thank you for linking them on sale! Just received What's for Desert and it's AMAZING! I love how you structure your recipes, it's amazing!!! ❤❤❤❤❤
Horiatiki is perfect in it’s simplicity and original form. And a martini is made with gin. And a Caesar salad is made with anchovies. We can have other things, but we should name them something different. That’s just how I roll….🇬🇷🏺
OHH i don't understand why the translation is "Israeli couscous" .. this is "ptitim" ! ( the Hebrew name for it ) It's more like pasta, and not at all similar to traditional couscous.. anyway, looks like a delicious salad, I'll try it out (:
In my experience of ordering from various Mediterranean restaurants, this looks like halfway between a Greek salad and tabbouleh. The feta and the olive push it one way and the grain and the herb push it the other, although nowhere near as much herb as I’d expect in a tabbouleh. The cucumber and the tomato is the common factor, although these are cut smaller more like in all the tabbouleh I’ve seen. It looks real tasty, regardless of what you call it.
Claire first of all I adore you. But couscous is not Israeli by any stretch of the imagination, it’s Berber from Algeria and Morocco and could be perceived to be generally Arab or North African.
You’re right but I think her point is that it is not couscous at all. But again it’s not a Greek salad either. Sometimes developing a cool recipe is not enough, you need to think of how to present it to people. In one simple recipe she’s offending Greeks AND North Africans! 😅
@@djalil_YT it’s tricky - words aren’t containers of meaning. words signal meaning culturally. so a word can mean one thing somewhere and be totally accurate there and mean another elsewhere and be totally accurate there. i enjoy nodding to the culture of origin in recipes - and also i think generally people can get a little easily pressed about this topic. more simply put, these two americans are likely to call something what it’s called in an american grocery store - which isn’t wrong. incomplete perhaps, depending on where you’re watching from. but not wrong. woah never thought i’d get to use that english degree 😂
I think u would look so beautiful wearing a CHEESEBURGER TOP. I wore this to my prom. all you do is take a cheesburger of ur choice and super glue it to you boobs. I paired mine with a low rise neon orange denim floor length skirt and a hot pink pair of ballerina flats.
@@SpecialAnimeLover It's a different product than the grain-like couscous developed in North Africa. If you just called it that, it would be very confusing. Do you know what Israeli couscous is?
@@SpecialAnimeLover It is Israeli couscous. A different thing that couscous. That is the name of the product. Look it up. What did you want them to call it except its name? Other cultures can take the idea of something and put their own interpretation on it. It seems like you were looking for an excuse to outraged about something. Something that was nothing.
Yes to the "shovel salad." Great episode! Stopped by the library and grabbed the book. Then picked up the ingredients when I went to get Gatorade (for my husband who was colonoscopy prepping). It came together easily. It’s resting in the fridge and will be shared with friends later today. Thanks!
Claire I love you, but as a Greek this is not a Greek salad lol. Cous cous is not a commonly eaten grain in Greece. Typical Greek salad would be tomatoes, cucumber, and red onion, sometimes adding green bell pepper, olives, and feta. Dressing is just olive oil, salt, red wine vinegar, and maybe some oregano.
Since people were discussing it in the comments; Israeli Couscous is not actually couscous. It's a wheat dough product called Ptitim. It's extruded, cut, and toasted. Couscous is small steamed granules of rolled semolina. But it looks similar, and would serve the same role in dishes. Ptitim was developed as a cheaper substitute for rice in Israel. It doesn't seem to be any kind of cultural insult. Just developing an affordable imitation of a popular food.
There are no ingredient amounts for the recipe? Not a big deal for me since I can estimate based on what I see in the video (and for salads I am making use of what I have so I end up changing all sorts of things as I see fit) but for less experienced cooks they really need to know how much of each thing to use.
Just finished making this for my work lunch and I need to rave about this salad. The best part isn't the simplicity or the quickness in which this is prepared, it's the TEXTURES! You can't distinguish the lentils or the couscous when you're eating it but the texture is distinctly different from plain lentils or plain couscous. Put them together and it's such a game changer. Every bite tastes a little different which makes the entire experience interesting. I'm eating it now as I write this and I can't wait to come up with spinoff flavor combos. THANK YOU CLAIRE AND ALI!
