A succulent Lebanese Couscous with cubes of fresh squash, zucchini, currants, pistachios and green flecks of mint. This dish nicely compliments lamb chops grilled with garlic and fresh rosemary.
Ingredients:
1 tablespoon lemon zest
Juice of one lemon
1/4 cup Extra Virgin Olive oil
3 large garlic cloves, crushed through a press
1 1/4 cup of good homemade chicken stock
1 cup couscous
1/2 cup diced yellow squash
1/2 cup diced zucchini
1 medium shallot, finely chopped
1/2 cup currants soaked in 1/4 cup hot water
1/4 cup chopped pistachios
Sea salt to taste
2 tablespoons chopped fresh mint
Freshly ground black Malabar pepper
Instructions:
In a small bowl, whisk the lemon zest, lemon juice, and 1/4 cup of olive oil. Add the crushed garlic cloves and let the flavors blend for 30 minutes.
Next, bring the chicken stock to a boil in a medium saucepan, stir in the couscous, cover, and turn off the heat. If you do not have homemade chicken stock, prepared chicken stock can be substituted. The couscous will absorb all of the stock in 5 to 10 minutes. When all the liquid has been absorbed, toss the couscous with a fork so the grains fluff up, pour into a large serving bowl, and set aside to cool.
In a skillet over medium high heat, add about 2 tablespoons of good olive oil. Then, add the chopped squash, zucchini, and thinly sliced and chopped shallot. Sauté only until the squash begins to soften. Do not overcook it. When the squash cools, add it to the couscous.
Next add the dressing to the couscous. Toss in the freshly chopped mint, the drained currants and the pistachios. Season with additional salt and pepper if necessary and serve at room temperature.
Ingredients:
1 tablespoon lemon zest
Juice of one lemon
1/4 cup Extra Virgin Olive oil
3 large garlic cloves, crushed through a press
1 1/4 cup of good homemade chicken stock
1 cup couscous
1/2 cup diced yellow squash
1/2 cup diced zucchini
1 medium shallot, finely chopped
1/2 cup currants soaked in 1/4 cup hot water
1/4 cup chopped pistachios
Sea salt to taste
2 tablespoons chopped fresh mint
Freshly ground black Malabar pepper
Instructions:
In a small bowl, whisk the lemon zest, lemon juice, and 1/4 cup of olive oil. Add the crushed garlic cloves and let the flavors blend for 30 minutes.
Next, bring the chicken stock to a boil in a medium saucepan, stir in the couscous, cover, and turn off the heat. If you do not have homemade chicken stock, prepared chicken stock can be substituted. The couscous will absorb all of the stock in 5 to 10 minutes. When all the liquid has been absorbed, toss the couscous with a fork so the grains fluff up, pour into a large serving bowl, and set aside to cool.
In a skillet over medium high heat, add about 2 tablespoons of good olive oil. Then, add the chopped squash, zucchini, and thinly sliced and chopped shallot. Sauté only until the squash begins to soften. Do not overcook it. When the squash cools, add it to the couscous.
Next add the dressing to the couscous. Toss in the freshly chopped mint, the drained currants and the pistachios. Season with additional salt and pepper if necessary and serve at room temperature.
You can make the dressing for this dish ahead of time. The couscous takes just 10 minutes to be ready after you put it in the hot chicken stock. Then add the chopped vegetables, currants and pistachios, and it is ready to serve. Great with lamb, chicken or pork, this can be quickly prepared.
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