This year for his 6th birthday Matthew asked for a spinning world thingie. Translation: a globe. It has been a lot of fun pointing out all the exotic places he has traveled. So far, about five in total; New Jersey being one of them. The world has really opened up for him and it is exciting to watch. He now has ambitions to travel to the North Pole and his second favorite continent, besides North America, is Australia. Maybe because it is so large, his little finger always ends up on that one.
He can now see where his Daddy is traveling to when he goes away for work. And he can pinpoint Israel, where his Aunt Lisa, lives. It is a destination we point to several times a week. He wants to know when we will visit and I explain to him that even the THOUGHT of traveling 5500 miles on an airplane with him and his brothers is enough to have me committed. Well, not in those exact words…
Good thing she comes to visit us twice a year – Because I am not sure I would survive the 12-hour flight just yet, but SOON we will brave it (I promise, sis!) In the meantime I can bring him a little of the local culture by way of food. If I had my way we’d make a layover in Italy on the way there, so I am combining the two.
Israeli Cous Cous – Italian Style
2 cups cherry or grape tomatoes (you will have xtra for another dish)
1/4-cup olive oil, plus 2 Tbsp
1 cup Israeli cous cous
1 lemon, juice of
1 Tbsp capers, with some of the brine
2 scallions, sliced, reserve some for garnish
1 jar or can of Tonno tuna with oil, drained and flaked
Salt & Pepper
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Toss the tomatoes with 2 Tbsp of the olive oil and spread in one layer on baking sheet, season with salt.
Roast for approximately 25-30 minutes until charred in spots and tomatoes are ready to burst. Shake the pan about halfway through. (Note: this step can be done in advance, refrigerate tomatoes in airtight container)
Meanwhile, cook the cous cous according to package directions. While the cous cous is cooking combine the rest of the olive oil, lemon juice, capers, scallions, tuna, and tomatoes in a large bowl.
Let cous cous cool slightly and then add to tuna mixture. Gently combine, and add salt and pepper to taste. Add remaining scallions to garnish.
And the VERDICT is:
Matthew (age 6): “Nope, do NOT like it”
Liam (age 4): “I DO like it”
Dylan (age 4): “I only like the white ball parts”
Since Liam only had two bites, I am suspicious he was just trying to butter me up for the ice cream bars he had spotted in the freezer… And ironically Matthew ate the most of anyone even though he didn’t like it, he must have been hungry.