Thursday, December 4, 2014


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!
Gremolata via 
  • 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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