If some asks if you have balls, assure them you got plenty flavored with ponzu sauce

If some asks if you have balls, assure them you got plenty flavored with ponzu sauce

Looking for a side dish that will steal the show and make your guests go “Ooh ooh!”? Look no further than this Japanese/Israeli fusion. Truth be told, I ate it a fancy restaurant that served seared ahi strips over it. The tuna was aight, but the couscous smacked me in the face and left me smiling 7+ years after the fact. Sadly, this restaurant shut down shortly thereafter. So I was left with little choice but attempt to recreate it in my own kitchen. I’m certainly glad that I did because this little side has been wowing girls ever since. Repeat CTB dates will often demand I whip up a batch, even if I’m serving PASTA. Apparently it left more of an impression that my naked body did after the meal. Fair enough. So long as one of my dishes pulls in repeat visitors willing to gratify my ego and libido alike, I will always have enough ingredients on hand should they be called for. And with that, I must whip up another batch because the ponzu couscous-hungry zombies have surrounded my house once more.

ponzu couscous prepTotal time: approximately 15 minutes
Projected cost: $7
Drinking Buddy: Depends on what you serve it with, I’m partial to beer

Ingredients (serves 2):
1. 2 tbsp sesame oil (can substitute vegetable oil, but why?)
2. ½ cup ponzu sauce (avail. at any Japanese market or Whole Foods)
3. 1 box Israeli/Giant Pearl couscous (Whole Foods)
4. ¼ lemon
5. 1½ cups water

Step 1
Pan-fry the dry couscous with the sesame oil until they brown. Add the water and ponzu sauce, bring to a roaring boil, reduce heat and cover. Cooking until the couscous expands (approx 8-10 min). Squeeze lemon over and serve with a complimentary ENTRÉE.
ponzu couscous toast boil

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