Savory Couscous with Salsa Verde

I hadn't cooked with couscous or eaten any until recently. but Chef Giada's gorgeous couscous salads tempted me to grab a packet from the grocery store... and that is how couscous entered my kitchen. though salads were the motivation behind getting couscous home, the first recipe i tried was my own. i puffed the couscous in Lucinda's Minestrone. and it was healthy and YUM.... with the italian flavors doing their thing in the background,  the couscous turned out really well. for dinner i served it along with blood orange chicken and a minty green salsa.. and the next day i had it for lunch just like that. frankly speaking, i enjoyed it a lot the next day. unclouded by the flavors of the chicken and salsa, the real taste of the dish came out  and i relished it so much.. Mr and baby MN liked it too. that night baby ate his dinner without much fuss and husband enjoyed his dinner too.. 

Zabaglione with fresh peaches, raspberries and mint..

Zabaglione is a simple and lovely Italian dessert that we had with peaches, raspberries and mint the other night. It was light and tasty. and the plate with its variations of colors and textures was an absolute delight.  The Gourmet Sleuth writes that ' Zabaglione or Sabayon as the French refer to it,  is said to have been invented in the 16th Century in Florence, Italy in the court of the Medici.   This dessert is  classified as a "caudle" rather than a custard. That is, it is a sauce used as a custard to fill pies or tarts.  The original pre-sixteenth century version was a drink made or wine or ale thickened with egg yolks.' However the version I cooked is from Lucinda's Rustic Italian Kitchen. It is easy and can be cooked and served in less than 10 minutes.

now the recipe and a snap to drool over :) 

Recipe adapted from Lucinda's Rustic Italian Kitchen

ingredients 

1 peach

2 large egg yolks

3 tablespoon Cooking Marsala wine

2 teaspoons sugar

5-6 raspberries

few mint leaves for garnishing

what i did.

• i first boiled a small pot of water, dunk the peach into the boiling water for a few seconds, then plunged it immediately into cold water. this made it easy to peel the peach off its skin. once its skin was peeled i halved it and after removing the pit set it on the serving plate.
• next placing a small saucepan over a large skillet filled with 1 inch of water, i brought the water to simmer. then adding the egg yolks,  Marsala wine and sugar to the small pan, whisked the mixture continuously until it was thick and creamy, around 2-3 minutes. then removing it from the heat, i poured it over the peaches that had been plated. and after garnishing with few raspberries and mint leaves served and relished this eggilicious dessert.

note. 

i also tried whipping the zabaglione using white grape juice in place of Marsala wine. that version tasted  sweeter and more like the custard that we usually have. whereas with the cooking Marsala wine there was a nice vino touch which i preferred.

Tasty Tuesday @ 33 Shades of Green,  Cook like a Celebrity Chef - 5 @ Food Corner,  What's Cooking Wednesday @ Confessions of Overworked Mom,  Cast Party Wednesday @ Lady Behind the Curtain ,  Wednesday Whatsit @White Lights on Wednesday, Seasonal Celebration @ Natural Mother's Network, Friday Favorite (DYI too) @ Simple Sweet Home, Foodie Friday @ Not Your Ordinary Recipes, Friday Favorite Finds @ Finding Joy in my Kitchen, Foodie Friday @ Rattlebridge Farm , Friday Food Fight @ Run DMT, Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts , Weekend Potluck @ Sunflower Supper Club