Israeli Couscous With Asparagus, Peas, and Sugar Snaps (recipe by Bon Appetit, June 2010)

I made a special trip to my neighborhood Middle Eastern grocery store for the Israeli couscous and I’m sure glad I did. I had thought about substituting regular couscous not realizing the texture would be so different. It reminded me of tiny croutons on a salad– crusty little bits that soak up some of the dressing. In any event this side dish has it all. In addition to the  wonderful texture, it has beautiful color, a zesty dressing, and seasonal ingredients. I paired it with Sauteed Chicken Paillards With Artichoke Hearts.


Starting today I’m going to attempt to photograph all of my dishes, even though food photography is not my forte. I’ll try to learn as much as I can and at some point in the future I’ll likely look back with a bit of embarassment. I found a photography blog to guide me along this new journey The Digital Photgraphy School. Maybe somebody will be kind enough to offer me some food styling and photography pointers.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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