- Prepare latkes
- Cook couscous
- Fry latkes
- While latkes are frying, make dressing
- Make rest of salad
Butternut squash chili pepper latkes
These gluten-free latkes are so crispy on the outside and soft on the inside. They are so flavorful that you won’t need any toppings! You can make them hours in advance and just warm them up right before serving! Tips for successful latkes: Drain as well as you can. Don’t make too many at a time and don’t move them or touch them in between. Use a spatula and a wooden spoon to flip the latke. If your oil gets dirty and bubbly, pour it out and pat the pan dry with a towel and use fresh oil for the next batch.
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Ingredients:
- 1/2 butternut squash peeled, seeds removed
- 1/2 onion finely chopped
- 1/2 chili pepper chopped, seeds removed for less heat
- 2 scallions chopped
- 1/2 cup Bulgarian cheese crumbled
- 2 eggs beaten
- 3/4 teaspoon salt Pink Himalayan
- 1/2 cup extra virgin olive oil
Directions:
- Hand grate the butternut squash. Add the butternut squash and onion into a strainer and using your hands, squeezing out any excess liquid.
- Place in bowl and add the rest of the ingredients except the olive oil. Mix well.
- Prepare a large skillet on high heat. Add ½ cup of olive oil and heat for about 1 minute.
- Prepare the mixture in the palm of your hands making a small but thick latke. Place it very carefully into the oil and fry for 5 minutes per side. Serve hot.
Notes & Tips:
Yields 8 latkes. Can double the recipe if needed! Even if you don’t like spicy food, use the half a chili pepper and just remove the seeds (and don’t touch your eyes!) It won’t be spicy but will add such a balance of flavor. If you don't like or want to use Bulgarian cheese, use feta cheese and 1/2 the amount of salt.
Couscous pomegranate salad
This recipe is fun to play around with. Add more fruit and vegetables and proteins if you wish! My top picks would be fresh mozzarella cheese, celery and persimmons (all together!)
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Ingredients:
- 1/2 cup extra virgin olive oil
- 1 cup rice wine vinegar
- 1/4 cup whole grain mustard
- 1/4 cup honey
- 1 bag whole wheat Israeli couscous
- 1 package chives finely chopped
- 1 pomegranate seeds removed
- 1/2 cup fresh mint stems removed, chopped
- 1 cup cherry yellow tomatoes halved
Directions:
- In a large bowl, add the olive oil, rice wine vinegar, mustard, and honey. Whisk well.
- Prepare a large pot on high heat. Fill with water and bring to a boil. Add the couscous and let cook for 6 minutes or according to package directions. (Don't overcook!) Drain and rinse and place in the large bowl.
- When cooled, add the pomegranate seeds, tomatoes, mint, chives and the dressing, and mix well. Serve room temperature or cold.
Notes & Tips:
Israeli couscous is the larger couscous (they are teeny pasta balls).
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
I must admit, this menu is PERFECTION when reheated (just serve couscous room temperature) BUT if you keep the couscous salad parve, add some chicken, steak or cheese to it for the ultimate next day feast!
