Words & Brush Weekender: Easy listening music and chat, Friday 21st November 2025, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
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By Henny Shor, Jerusalem Post, November 1, 2025
In my first apartment in Jerusalem, I shared space with three roommates. We each had our own way of cooking and eating, but one food we all had in common, besides ice cream, was ptitim (couscous). I remember often walking into the kitchen and seeing my roommate sautéing her ptitim (couscous), with a kettle boiling in the background, ready to pour the hot water into the pot.
That beautiful sizzling sound when the water hits the toasted couscous would instantly make my mouth water. She would catch my face and quickly toss in a bit more, knowing that, like it or not, she would be sharing some with me.
Yields 4-5 Servings.
Ingredients:
Directions:
In the same pan, add a drizzle of olive oil along with the couscous, diced onion, parsley, and the remaining 1 tsp. salt. Stir for about 4 minutes until the couscous are lightly toasted. Add 3 cups of boiling water, mix well, then return the chicken to the pan. Cover and simmer for 20 minutes, until the liquid is absorbed and the chicken is tender.
Oven method: Preheat the oven to 180°C (350°F). In a large bowl, combine the chicken with the spices and a drizzle of olive oil, tossing to coat evenly. Let it sit a few minutes to absorb the flavors.
In a large baking dish, add the couscous and onions, then mix in the seasoned chicken. Pour in the water and salt, stirring everything together to combine. Cover tightly with foil and bake for 30 minutes, then uncover and bake for another 12-15 minutes, until the chicken is cooked through and the couscous are golden and fluffy.
This dish is cozy, flavorful, and authentically Israeli – the kind of meal that fills your kitchen with the sound, aroma, and taste of home.
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| Enjoy! |
Words & Brush Weekender: Easy listening music and chat, Friday 14th November 2025, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
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Garden rainbow salad with cocoa vinaigrette
By Henny Shor, Jerusalem Post, October 18, 2025
https://www.jpost.com/food-recipes/article-870676
Ingredients:
Fresh greens
Cucumber discs
Roasted zucchini slices
Colorful peppers, sliced
Red onion, sliced into rings
Cherry tomatoes, halved
Sweet-potato fries (see below)
Optional: Cocoa nibs or roasted nuts for garnish
Directions:
For the fries: Using a mandolin slicer or a sharp knife, cut the sweet potatoes into very thin, long strips. Fry in hot oil for two to three minutes until crisp, then drain and set aside in a sealed container until ready to use.
To make the vinaigrette: Combine the water, sugar, and salt in a small saucepan and bring to a boil. Reduce the heat and whisk in the cocoa powder until a smooth syrup forms. Remove from heat and stir in the vanilla. Once cooled completely, whisk with the balsamic vinegar and lemon juice until smooth and glossy.
To assemble the salad: Layer the greens, cucumbers, roasted zucchini, peppers, red onion, and cherry tomatoes on a platter. Top with the sweet-potato fries and drizzle with the chocolate vinaigrette just before serving. Sprinkle cocoa nibs or roasted nuts over the top for extra crunch.
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| Enjoy! |
Words & Brush Weekender: Easy listening music and chat, Friday 7th November 2025, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
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