I made a gremolata to stir in Israeli Couscous and it made the side dish taste amazingly fresh and light and it was just perfect with the brisket. This will be a definite repeat!
2 lemons, zested and juiced
Pinch sea salt
1 garlic clove, peeled and grated
6 ounces or 1 small bunch flat-leaf parsley, leaves washed, dried and roughly chopped
1 splash extra-virgin olive oil
Mix everything together and add more seasonings if needed to balance the flavors.
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