Tuesday, May 01, 2012
The one thing that surprised me about this recipe is that Melissa Clark advised boiling the Israeli couscous for only 3 minutes, and she doesn't explain why. I tasted it at 3 minutes and it was still hard, so I cooked it for 5 minutes total until it was just cooked. However, now that I've made the recipe, I think it would be better to take the couscous out of the boiling water when they are still a bit hard, because they will be cooked further in the sauce. Next time I will try removing the couscous from the boiling water before it is done; if you boil the couscous until it is done, as I did, then it loses its al dente-ness when it is cooked further in the sauce.
I used tricolor Israeli couscous--it makes the dish pretty!
I liked this dish because the combination of rosemary, capers, and bay scallops is unusual and tasty, however I prefer the standard combination of butter, garlic, red pepper with Israeli couscous (see here and here).