Tag Archives: couscous

Miso Shrimp and Corn Couscous Salad

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‘Tis the season for fresh corn this time of year in the great state of Pennsylvania. And so many of our dishes will contain the ingredient in one form or another. Here’s a fantastic shrimp dish that takes only about 30 minutes!

A delightful blend of bright, sunny colors and flavors shine in this summery salad. A lemony dressing coats the tender, slightly chewy, pearled couscous, which helps to cut the richness of the miso-butter mixture that coats the shrimp and charred corn.

While this salad is best with fresh corn — at its sweetest scraped straight off the cob — frozen corn makes an excellent substitute any time of year, even though it won’t char quite as visibly. Serve at room temperature or warm for a picnic or outdoor dinner, pairing it with aside salad. 

What made our version really stand out with lots of taste was using homemade shellfish stock to cook the whole wheat couscous. It takes it to another level. Of course if you do not have any, water works fine.

In Step 5 we recommend melting the butter with the miso separately (quickly in a microwave works fine), then stir into the pan with the other ingredients. If you don’t, there is a good chance the miso won’t get well distributed and could result in mouthful of miso (take it from our experience).

Miso Shrimp and Corn Couscous Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ packed cup chopped cilantro leaves and tender stems
  • 1 large lemon, juiced (about 3 Tbsp.)
  • 5 Tbsp. olive oil
  • Salt and freshly cracked black pepper
  • 1½ cups pearl couscous
  • 2 cups corn kernels, removed from the cob (from 2 to 3 fresh ears of corn)
  • 1 lb. peeled and deveined shrimp, patted dry
  • 4 scallions, light green and white parts thinly sliced
  • 1 Tbsp. white miso paste
  • 1 Tbsp. unsalted butter

Directions

  1. In a large serving bowl, mix together half the cilantro with the lemon juice and 2 tablespoons olive oil until combined. Season with salt and a few grinds of pepper.
  2. In a saucepan over medium-high, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 or 4 minutes. Add 3 cups of water and 1 teaspoon salt, then bring to a boil. Adjust the heat to maintain an active simmer and cook until tender, 7 to 8 minutes. Drain and let cool slightly; then transfer to the bowl and toss with the dressing.
  3. Meanwhile, heat 2 tablespoons of oil in a heavy, 12-inch skillet over medium-high until shimmering. Add the corn kernels, season lightly with salt and let cook, mostly undisturbed, until charred in spots, 7 to 9 minutes. Stirring once or twice as the kernels brown, or as needed if they start to pop.
  4. Push the corn to the sides of the pan to create an open space in the middle. Add the remaining 1 tablespoon olive oil, then the shrimp and scallions; season lightly with salt and cook for 2 minutes. Stir everything together and cook until the shrimp are cooked through, 1 to 2 minutes more, depending on the size of the shrimp.
  5. Remove from the heat and stir in the miso and butter* until evenly dispersed, scraping up anything on the bottom of the pan, about 1 minute more.
  6. Transfer everything in the pan to the serving bowl and toss with the couscous. Garnish with the remaining cilantro and serve.

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Original recipe by Yasmin Fahr for NYTimes Cooking

Sweet-and-Tangy Chicken Thighs and Couscous

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The perfect dinner, using the freshest garden ingredients, with a real WOW factor! We are talking the ultimate summer on a platter meal. We all could use a back-pocket chicken recipe, and this pantry-friendly version lives up to its name. The vinegary marinade leans on spice-cabinet stalwarts to make a quick brine that delivers juicy meat with a sweet-and-tangy finish in just 15 minutes (even better if you have time for an overnight soak).

You can get started on a simple seasonal Israeli couscous salad while the marinade does its thing. The grill takes care of both the corn and chicken here, but Bon Appétit says if you don’t have access to a grill (or would like to enjoy this year-round), your trusty broiler can achieve the same char for both ingredients. However you cook the chicken, be sure to give the thighs some time to rest before slicing.

As several reviewers claimed that the couscous was too bland, we added flavor by using homemade chicken stock in place of water. And a time saver during dinner prep, make marinade the night before and add the chicken to the marinade the morning of.

Sweet-and-Tangy Chicken Thighs and Couscous

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. sugar
  • ¼ cup plus 1 Tbsp. apple cider vinegar or red wine vinegar
  • 1 Tbsp. plus ½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, divided, plus more
  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 3 Tbsp. extra-virgin olive oil, divided, plus more for brushing
  • 1½ lb. skinless, boneless chicken thighs (about 6)
  • 1 cup Israeli couscous
  • 1 1⁄4 cups chicken or vegetable stock, preferably homemade
  • Vegetable oil (for grill)
  • 2-3 medium ears of corn, shucked
  • 12-15 oz. cherry tomatoes, halved
  • Freshly ground pepper
  • 1 lemon
  • Basil leaves, for serving

Directions

  1. Whisk 3 Tbsp. sugar, ¼ cup apple cider vinegar or red wine vinegar, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a small bowl until sugar and salt are mostly dissolved. Whisk in 1 Tbsp. onion powder, 2 tsp. garlic powder, 2 tsp. paprika, and 1 Tbsp. extra-virgin olive oil.
  2. Pour marinade into a large resealable plastic bag. Add 1½ lb. skinless, boneless chicken thighs (about 6), close bag, and turn to coat. Let sit at room temperature 15 minutes, or chill, turning occasionally, up to 12 hours.
  3. Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a medium saucepan over medium-high. Add 1 cup Israeli couscous and cook, stirring to coat, until golden brown, 1–2 minutes. Carefully pour in 1¼ cups water (or preferably homemade chicken or vegetable stock) and add ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; stir well. Bring to a boil; immediately reduce heat to low and cover. Simmer until tender, 8–10 minutes. Remove lid, gently fluff, and let sit to allow excess moisture to evaporate.
  4. Meanwhile, prepare grill for medium-high heat; oil grate with vegetable oil. Brush 2 or 3 medium ears of corn, shucked, with olive oil; grill, turning often, until tender and charred in spots, 3 minutes per side turning 4 times total. Transfer to a cutting board and let cool. Cut kernels from corn cobs in a small rimmed baking sheet.
  5. Remove chicken from marinade, letting excess drip back into bag. Grill, reducing heat or moving to a cooler spot if charring too quickly, until cooked through and well browned, about 5 minutes per side. Each time you turn the chicken, brush with leftover marinade. Transfer to cutting board and let rest 10 minutes.
  6. Add cherry tomatoes, halved, and corn to pot with Israeli couscous and toss to combine. Drizzle in remaining 1 Tbsp. apple cider vinegar or red wine vinegar and 1 Tbsp. extra-virgin olive oil, season with salt and freshly ground pepper, and toss again. Transfer couscous salad to a platter. Finely grate zest from 1 lemon over, then cut lemon into wedges. Season salad with more pepper.
  7. Slice chicken and arrange over salad. Top with basil leaves and serve with lemon wedges.
  8. To make without a grill: Heat broiler. Place a wire rack inside a foil-lined rimmed baking sheet. Brush rack with vegetable oil. Place corn on rack; broil until tender and charred in spots, 8–10 minutes. Transfer to cutting board; let rest. Remove chicken from marinade, letting excess drip back into bag, and arrange, smoother side up, on same rack. Broil, turning once, until golden brown, 12–14 minutes.

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Adapted from a recipe by Hana Asbrink for Bon Appétit

Grilled Flap Steak, Mushroom and Onion Kebabs

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As you are aware, Shish kebab is a dish of skewered and grilled cubes of meat that is popular all over the Middle East, and made of lamb, beef or chicken, they also are commonly found in the United States. When selecting the type of beef to make your kebabs, you have unlimited choices but ultimately you want your beef on the skewer to be tasty, tender and not break your budget.

If cost is not a hindrance, the best cut of beef for kebabs is definitely filet mignon. Other excellent beef options include Porterhouse, and if it looks good at the butcher or in the meat counter, also try a rib-eye. They all grill nicely and don’t require a marinade to make them tender. But while those cuts meet the criteria of best tasty beef, they’re pricey and will take a chunk out of your wallet.

For those looking for great flavor on a budget, sirloin tips work well if they are marinated ahead to make them more flavorful. Our choice, flap meat. Historically, flap meat was one of the cuts of beef that butchers kept out of the meat case for a reason: they were saving it for themselves. Much like skirt steak and hanger steak, it’s becoming more widely known and popular, and therefore easier to find in markets everywhere. (Costco carries flap meat.)

With its great beefy flavor, flap steak has a similar texture and grain to flank, hanger and skirt steaks. It tends to come to the market at 3 to 4 pounds, whereas skirt and flank steaks average around 2 pounds or less. Price-wise, flank and flap steaks are about the same.

We had 2 pounds of flap meat instead of the 18 ounces originally called for, so we also increased the mushrooms from 8 to 12 ounces. Another alteration to the recipe was adding 6 whole smashed garlic cloves to the marinade. Our kebabs were served with a minted couscous (recipe below), and a baby arugula side salad that also contained mint.

Grilled Steak, Mushroom and Onion Kebabs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. olive oil
  • 6 Tbsp. balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. minced fresh rosemary
  • 6 garlic cloves, peeled and smashed
  • 2 lbs. flap steak, cut into 24 cubes
  • 12 oz. baby bella (cremini) mushrooms, trimmed of stem
  • 1 large Vidalia onion, sliced into 12 wedges

Directions

  1. Whisk oil, vinegar, mustard, garlic cloves and rosemary into a large bowl. Season with salt and pepper. Add steak to a bowl, and mix to coat. Cover with plastic wrap (or place in a ziploc bag) and transfer to the refrigerator to marinate for a minimum of 1 hour (longer is better).
  2. While beef is marinating, soak 12 bamboo skewers in water.
  3. To assemble skewers: Add 1 piece of steak, 1 mushroom and onion wedge. Continue by adding the same. Continue until all 12 skewers are complete.
  4. Preheat the grill on high for 15 minutes. Reduce heat to medium-high and clean and then oil grates. Add skewers Cook for approximately 2-3 minutes and then flip skewers. Continue cooking for additional 2 minutes.
  5. Transfer to serving plate. Garnish with fresh rosemary if desired.

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Adapted from a recipe from Paula of Bell’alimento for The Mushroom Council

Minted Couscous

Minted Couscous

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3⁄4 cup tri-colored couscous
  • 1⁄2 cup frozen peas, thawed
  • 1⁄4 cup fresh mint, chopped
  • 1 cup water
  • 3⁄4 tsp. salt
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil
  • 1 garlic clove, minced

Directions

  1. In a small bowl combine the lemon juice, olive oil and garlic.
  2. While the kebabs are grilling, bring 1 cup water and 3⁄4 teaspoon salt to a boil in a small saucepan over medium-high heat.
  3. Stir in the couscous, peas, and lemon juice mixture. Cover, remove from heat and let stand at least until the peas are tender and the couscous has absorbed all of the liquid, at least 10 minutes.

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One-Pan Baked Scallops with Couscous, Braised Leeks and Tarragon-Orange Vinaigrette

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The fabulous entrée tastes surprisingly complex for the short amount of time it takes to prepare. The scallops and leeks really do release flavor into the couscous, and the vinaigrette definitely completes the dish. It is a great “special occasion” meal that anyone who loves scallops is sure to remember.

Cooking the scallops on a bed of Israeli couscous, leeks, and white wine is easy and allows the pearls of pasta to absorb the scallops’ briny liquid. To ensure the scallops finish cooking at the same time as the rest of the dish, jump-start the leeks and couscous in the microwave, adding garlic and a pinch of saffron* to subtly perfume the dish.

Stir in wine and boiling water (with the blooming saffron, if using), which starts the dish off hot and shortens the cooking time. Using a very hot oven and sealing the pan with foil promises perfectly, and efficiently, cooked scallops that steam atop the couscous. A quick tarragon-orange vinaigrette to drizzle over the finished dish provides an appealing accent that complements the scallops and leeks without overpowering them.

It is recommend that you buy “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white.

TIPS: For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. *If using saffron threads, pulverize them in a mortar with pestle and then put them in the hot water to bloom.

One-Pan Baked Scallops with Couscous, Braised Leeks and Tarragon-Orange Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 1 cup Israeli couscous
  • 5 Tbsp. extra-virgin olive oil, plus extra for serving
  • 4 garlic cloves, minced
  • Salt and pepper
  • Pinch saffron threads (optional, *see above tip)
  • ¾ cup boiling water
  • ¼ cup dry white wine
  • 1½ lbs. large sea scallops, tendons removed
  • 2 Tbsp. minced fresh tarragon
  • 1 Tbsp. white wine vinegar
  • ½ Tbsp. Dijon mustard
  • ½ tsp. grated orange zest plus 1 Tbsp. juice

Directions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine leeks, couscous, 2 tablespoons oil, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and saffron (if using), in a bowl. Cover, and microwave, stirring occasionally, until leeks are softened, about 6 minutes. Stir in boiling water and wine, then transfer mixture to 13 by 9-inch baking dish.
  2. Pat scallops dry with paper towels and season with salt and pepper. Nestle scallops into couscous mixture and cover dish tightly with aluminum foil. Bake until couscous is tender, sides of scallops are firm, and centers are opaque, 20 to 25 minutes.
  3. Meanwhile, whisk remaining 3 tablespoons oil, tarragon, vinegar, mustard, orange zest and juice, and ⅛ teaspoon salt together in bowl.
  4. Remove dish from oven. Drizzle vinaigrette over scallops and serve, passing extra oil separately.

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Adapted from a recipe by America’s Test Kitchen

Herby Yogurt Sauce with Grilled Lamb Chops and Cucumber Couscous Salad

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Did you know that plain yogurt is an excellent base for a marinade? It slowly tenderizes the meat, rendering it juicy, but never meaty or tough; plus it leaves a pleasant tangy flavor behind. In this case, a simple blend of yogurt, shallot, lemon and salt is a perfect match for lamb’s richness.

A portion of the mixture is set aside to purée with tender green herbs and lemon juice for a quick finishing sauce after the lamb is done. The original recipe called for baby lamb chops (aka lollipop chops), but we prefer a meatier cut such as the loin chop, and the ingredients list reflects our changes.

The yogurt sauce mixture not only complimented the meat but benefited the sliced cucumbers as well. Another side was whole wheat pearl couscous cooked in homemade chicken stock for added flavor.

Herby Yogurt Sauce with Grilled Lamb Chops and Cucumber Couscous Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 cups plain whole-milk yogurt
  • 1 small shallot, minced
  • 2 tsp. kosher salt, plus more to taste
  • 1 tsp. grated lemon zest, plus 1 Tbsp. lemon juice, all from 1 lemon
  • 8 loin lamb chops
  • 1 cup packed fresh tender herbs (such as parsley, dill and mint leaves), plus more for serving
  • 1 cup pearl whole wheat couscous, cooked according to package directions
  • 1 cucumber, sliced thin for serving

Directions

  1. Stir together yogurt, shallot, salt, and lemon zest in a medium bowl. Measure 1 cup of the mixture into a large ziploc bag. Cover and refrigerate the remaining 1/2 cup yogurt mixture.
  2. Add lamb chops to ziploc bag; seal bag and turn to coat lamb in sauce. Let marinate in the fridge at least 2 hours, and up to 24. Ours marinated 8 hours.
  3. Preheat grill to high (450°-500°). Scrape off excess marinate from lamb, then discard the bag .
  4. Sprinkle chops evenly with salt and pepper. Arrange chops on oiled grill grates. Grill covered, turning once or twice until browned and a thermometer inserted in the thickest part of the meat registers 135° for medium-rare; about 10 minutes total; lollipop chops will take about 5 minutes.
  5. Transfer chops to a platter and let rest for 5 minutes.
  6. Meanwhile, transfer reserved yogurt mixture to a food processor. Add fresh herbs and lemon juice; pulse until smooth, about 20 pulses.
  7. Serve lamb alongside sauce, cooked couscous, cucumbers and additional herbs.

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Adapted from a recipe for Food & Wine Magazine

Roast Chicken with Couscous, Roasted Red Peppers and Basil

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No fuss, no muss—perfect dinner for us. Every now and again (or perhaps all of the time), you want a quick, simple, yet satisfying meal. If that meal is a golden-brown, juicy, and tender roast chicken, then this recipe from Cook’s Illustrated (CI) is the ticket.

In a different twist, CI instructs to trim off excess skin and fat from the cavity and cut small slits in the skin above and below the thigh. Cutting these slits allows the juices to drain from the chicken into the skillet, where they brown, concentrate, and develop more flavor. Prior to roasting, the skin is brushed with melted butter instead of oil to facilitate browning.

Roasting the chicken breast side up in a preheated skillet set in a 400-degree oven helps the legs finish cooking at the same time as the breast. When the breast registers 150 to 155 degrees, remove the chicken from the oven and let it rest, tented with foil, for 15 minutes on a moated cutting board so that it can gently rise to the serving temperature of 160 degrees.

Even though our chicken weighed in at 5 pounds, it took only an additional 5 minutes to come to temp. While the bird rests, use the umami-rich jus as a base for cooking an ultra-flavorful side dish of couscous with roasted red peppers.

NOTE: This recipe was developed with Diamond Crystal Kosher Salt; if using Morton Kosher Salt, which is denser, decrease the amount for the chicken to 1¾ teaspoons and the amount for the couscous to ¼ teaspoon.

Roast Chicken with Couscous, Roasted Red Peppers and Basil

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. kosher salt, divided
  • ½ tsp. pepper1 (4-lb.) whole chicken, giblets discarded
  • 1 Tbsp. unsalted butter, melted
  • 2 Tbsp. vegetable oil
  • 4 garlic cloves, sliced thin
  • ¾ cup couscous
  • ½ cup water, more or less*
  • 5 tsp. red wine vinegar
  • ¾ cup jarred roasted red peppers, chopped fine
  • 2 Tbsp. chopped fresh basil

Directions

  1. Adjust oven rack to middle position and heat oven to 400 degrees.
  2. Stir 2½ teaspoons salt and pepper together in small bowl. Place chicken breast side up on cutting board. Using kitchen shears, thoroughly trim excess fat and skin from cavity. Lift 1 drumstick and use paring knife to cut ½-inch slit in skin where drumstick and thigh meet. Turn chicken on side so breast faces edge of counter. Cut ½-inch slit in skin where top of thigh meets breast. Repeat both cuts on opposite side of chicken. Tuck wingtips behind back. Sprinkle about one-third of salt mixture into cavity.
  3. Brush top and sides of chicken with melted butter. Sprinkle remaining salt mixture evenly over all sides of chicken.
  4. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place chicken breast side up in skillet; transfer to oven; and roast until thickest part of breast registers 150 to 155 degrees, 1 hour to 1 hour 10 minutes, rotating skillet halfway through roasting.
  5. Lift the chicken cavity side down to drain the juices from the bird into the skillet. Transfer chicken to a moated carving board and let rest, tented with foil, for 15 minutes (chicken temperature will continue to rise as it rests).
  6. Meanwhile, pour pan juices into fat separator. Add 1 tablespoon fat to now-empty skillet. Add garlic and cook over medium-low heat, stirring occasionally, until garlic is pale golden brown, about 3 minutes.
  7. Add couscous and stir until well combined. Stir in all defatted pan juices with *enough water to equal one cup, vinegar, and remaining ½ teaspoon salt and bring to simmer. Spread red peppers in even layer over couscous; turn off heat; cover; and let sit until couscous is just tender and all liquid is absorbed, about 10 minutes.
  8. Carve chicken and transfer to platter. Pour any accumulated juices over the poultry pieces.
  9. Fluff couscous, stir in basil, season with salt to taste, and transfer to bowl. Serve chicken with couscous.

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Adapted from a recipe by Cooks Illustrated

Sheet Pan Caponata and Couscous with Goat Cheese

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An Italian, Middle-Eastern mash-up if you will. In a twist, this version of Sicilian eggplant dish is roasted on a sheet pan in the oven, so you don’t have to bother with any deep- or pan-frying. The tomato paste and cinnamon give it depth, the sherry vinegar lends brightness, and the raisins and brown sugar offer balance.

This variation on Italian caponata becomes a main course atop fluffy couscous and creamy goat cheese. Buy the freshest eggplant you can find, it should feel heavy and have no soft spots, and you won’t need to peel or salt it to pull out any bitterness. Because pine nuts are traditional in caponata, they’re the first choice, but they can be pricey so pepitas or chopped walnuts make fine substitutions. Finally, if you don’t like goat cheese, substitute ricotta or farmer cheese. But the cheese adds a welcome component, so don’t omit it.

Under the couscous, the goat cheese melts into a creamy, salty, tangy puddle.

G. Daniela galarza

NOTE: Leftovers may be refrigerated in covered containers for up to 4 days.

Sheet Pan Caponata and Couscous with Goat Cheese

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

For the Caponata

  • 5 Tbsp. olive oil, divided
  • 1 lb. Japanese or globe eggplant, diced into 1/2-inch cubes
  • 1 medium yellow or red onion (8 to 10 oz.), chopped
  • 1 large red bell pepper, chopped
  • 1 medium tomato (6 to 8 oz.), chopped
  • 3 cloves garlic
  • 2 tsp. light brown sugar or honey, or to taste
  • 3/4 tsp. fine sea salt or table salt, or to taste
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. cracked black pepper, or to taste
  • 1/4 cup tomato paste
  • 1/4 cup raisins (any kind)
  • 1/4 cup toasted pine nuts, pepitas or chopped walnuts
  • 1/4 to 1/3 cup water
  • 2 Tbsp. red wine vinegar or sherry vinegar, or to taste

For the Couscous

  • 1 1/2 cups water or low-sodium chicken stock or vegetable stock
  • 2 Tbsp. olive oil
  • 1/2 tsp. fine sea salt or table salt
  • 1 1/2 cups (about 9 oz.) couscous

For Serving

  • 3 oz. soft goat cheese, or more if desired
  • 1/4 cup torn fresh basil, mint or parsley (optional)

Directions

  1. Position a rack in the lower third of the oven and preheat to 425 degrees.
  2. Pour 3 tablespoons of olive oil onto a large rimmed baking sheet. Add the eggplant, onion, bell pepper, tomato and garlic, and use your hands to toss everything together. Drizzle the remaining 2 tablespoons of olive oil on top, followed by the brown sugar or honey, salt, cinnamon and black pepper. Toss again, then spread into an even layer.
  3. Roast for 20 minutes. Remove the baking sheet from the oven and, using tongs or a spatula, flip and redistribute vegetables so they cook evenly. Return the baking sheet to the oven and roast for another 15 to 20 minutes, or until vegetables are cooked through and browned.
  4. Transfer the pan to a heatproof surface. Mash the garlic cloves into a paste. Push the vegetables aside to expose a small area of the hot metal and place the tomato paste on it. Using a wooden spoon, stir the tomato paste into the vegetables, followed by the raisins, nuts or seeds, water and vinegar; stir to combine. Taste for seasoning, adjusting with more vinegar, sugar, salt and/or pepper as desired.
  5. Make the couscous: About 10 minutes before the eggplant is finished roasting, in a medium lidded saucepan over high heat, bring the water or stock, olive oil and salt to a rolling boil. Immediately pour in the couscous, ensuring it’s moistened throughout, then cover, remove from the heat and let it steam for about 5 minutes, or until all of the liquid has been absorbed.
  6. To serve, portion about a quarter of the goat cheese into the center of each plate. Top with a pile of couscous and some of the caponata. Garnish with the torn herbs and more goat cheese, if desired.

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Recipe by G. Daniela Galarza from the Eat Voraciously newsletter

Grilled Beef Kebabs and Veggie Skewers with Aromatic Couscous

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Here’s a typical meal for outdoor grilling with a couscous side dish made on the stovetop while the meat and vegetables are getting happy. If you are not a red meat eater, you can always switch out the beef for boneless, skinless chicken pieces. The dry-rub will work just as well on poultry.

The beef kebabs were 2″ cubes cut down from a 2-lb. top sirloin. The meat was tossed in a dry rub of ground up 1 Tbsp. mustard seed, 1 1⁄2 tsp. black peppercorns, 1 Tbsp. fresh rosemary and 1 tsp. kosher salt; then divided onto four metal skewers and put in the refrigerator, uncovered for eight hours.

It is best to use long metal skewers. If all you have are the wooden ones, make sure to soak them in water for an hour, and you may have to use several more because they are typically shorter than their metal counterparts.

Veggie skewers are a particular favorite of ours especially during the warmer months when we can grill outside. While the cocktail tomatoes (1 lb.) and mushroom caps (12 oz.) are left whole, the bell peppers (1 red, 1 yellow) are cut into 2″ pieces, and the 2 red onions into 8 wedges each, with the root end intact. Make the marinade with 2⁄3 cup olive oil, 1 tsp. salt, 1/2 tsp. black pepper, 2 crushed garlic cloves and 1 Tbsp. fresh oregano snipped from the garden.

Place the tomatoes and mushrooms in one ziploc, the onion and bell pepper in another, and divide the oil mixture between the two bags. Let marinate at least one hour, up to eight hours, turning each bag a couple of times.

While the grill is warming up—direct heat on one side, indirect on the other—skewer the veggies. Alternate the cocktail tomatoes and mushroom caps on three skewers; then the bell pepper and red onion on another 3 skewers. If you have any random veggies leftover, slide them onto a final skewer.

Put on direct heat side of grill for about 20 minutes, flipping once to char both sides, keeping the lid closed in between. The tomato skewers will get done first so move them over to the indirect heat side of grill. When the onion skewers are nicely charred, pile them up with the tomato skewers and now place the meat skewers on the direct heat and close the lid. The meat is medium-rare when it registers 125° with an instant-read thermometer, about 10-12 minutes.

Originally from Cook’s Illustrated, the couscous recipe called for three tablespoons of raisins, which we omitted. But curry powder, lime juice, and mint lent depth and brightness to the dish. All said and done, it takes about 15 minutes to make.

Aromatic Couscous

  • Servings: 2
  • Difficulty: easy
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Aromatic Couscous

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1 medium shallot, minced (about 3 Tbsp.)
  • 1 small clove garlic, minced (about 1/2 tsp.)
  • ½ tsp. curry powder
  • ¾ cup low-sodium chicken broth
  • ½ cup plain or tri-colored couscous
  • 2 Tbsp. minced fresh mint, cilantro or parsley
  • 1 ½ tsp. fresh lime juice

Directions

  1. Heat the oil in small saucepan over medium-high heat. Add the shallots and cook until softened, about 4 minutes.
  2. Stir in the garlic and curry powder and cook until fragrant, about 15 seconds. Stir in the broth. Bring to a boil.
  3. Stir in the couscous and remove the pot from the heat. Cover and let stand for 5 minutes.
  4. Fold the mint (cilantro or parsley) and lime juice into the couscous. Season with salt and pepper to taste.

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Couscous recipe adapted from one for Cook’s Illustrated

Harissa-Spiced Lamb with Dates and Couscous

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Harissa is a North African spice paste whichis used as the flavor base for this simple skillet-cooked meat sauce, as well as to season the couscous that’s served alongside. Scallions play a dual role in this dish—the whites are caramelized to lend depth of flavor to the sauce and the greens are sprinkled on as a garnish.

Dates (or golden raisins) lend sweetness that play off the spicy, savory notes. Neither of us are huge fans of raisins/dates in our savory dishes, so we only incorporated one ounce of golden raisins and to us, it was the perfect amount of sweetness.

While the directions were followed as written, the next time we prepare this dish, we’ll brown the meat in the skillet first, remove it to a dish, wipe out the grease, and then cook the scallions as directed, adding back the cooked lamb afterwards. The original way leaves all of the fat in the pan.

The chopped pistachios, lemon wedge and cilantro all added welcome pops of flavor as garnishes.

Harissa-Spiced Lamb with Dates and Couscous

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1¼ cups couscous
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 3 Tbsp. harissa, divided, plus more to serve
  • 1¼ cups boiling water
  • 1 bunch scallions, thinly sliced, whites and greens reserved separately
  • 2 tsp. ground cumin
  • 1 lb. 80 percent lean ground lamb (OR ground beef)
  • ¾ cup pitted dates/golden raisins, roughly chopped
  • Optional garnish: Chopped fresh cilantro, chopped pistachios, chopped pitted green olives and/or lemon wedges

Directions

  1. In a large bowl, stir together the couscous, ¾ teaspoon salt and 1½ tablespoons each oil and harissa. Stir in the boiling water; cover and let stand while you prepare the beef.
  2. In a 12-inch nonstick skillet, cook the remaining 1½ tablespoons oil, the scallion whites and cumin, stirring, until the scallions brown.
  3. Add the lamb (or beef), the remaining 1½ tablespoons harissa, the dates, ¾ cup water and a pinch each of salt and pepper. Simmer and cook, uncovered and stirring occasionally while breaking up the meat, until the mixture is saucy.
  4. Stir in the scallion greens and season with salt and pepper. Serve over the couscous.

http://www.lynnandruss.com

Recipe from Courtney Hill for Milk Street

Citrus Couscous Salad

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The temps are warming here in southeastern PA, which starts our craving for brighter tasting food. This Citrus Couscous Salad recipe was spotted in Fine Cooking Magazine, but originated in Better Homes & Gardens from what I can surmise. Doesn’t really matter, we made numerous changes to make it our own.

Orange zest, juice, and segments brighten up this fresh take on a “pasta” salad recipe. Despite popular belief that couscous is a type of whole grain (it does have a rice-like appearance), it is actually a pasta made of semolina and wheat flour that is moistened and tossed together until it forms little balls. (Sorry keto-friendly dieters.)

Not only does couscous cook quickly—a plus for most home cooks—it is an excellent main or side dish that pleases almost anyone’s palate. While the original recipe used 6 oranges, and fed as many, the ingredients list here was halved for the most part. Although, the thyme and olive quantities remain the same, pine nuts were swapped out for the hazelnuts.

Because it can sit at room temperature, it would be a great asset at any pot luck or picnic.

Citrus Couscous Salad

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 3 large Cara Cara, navel, or other oranges
  • 3 Tbsp. extra-virgin olive oil 
  • 1⁄2 cup Israeli couscous
  • 3⁄4 cup chicken broth or vegetable broth
  • 2 cloves garlic, minced
  • 1 Tbsp. chopped fresh thyme
  • 1⁄2 cup very thinly sliced red onion
  • 2 Tbsp. pinenuts, toasted
  • ¼ cup coarsely chopped, pitted Castelvetrano olives or Manzanilla olives
  • 1 Tbsp. red wine vinegar
  • ¼ tsp. coarse salt
  • ⅛ tsp. freshly cracked black pepper
  • Crushed red pepper (optional)

Directions

  1. Using a vegetable peeler remove strips of zest from one orange, being careful not to remove the white pith; set aside.
  2. In a medium saucepan with a tight lid heat 1 tablespoon olive oil over medium heat. Add couscous; cook 2 minutes or until lightly toasted, stirring often. Add two orange strips, broth, and 1/4 teaspoon salt. Bring to boiling over medium-high heat; reduce heat. Cover; cook 12 to 15 minutes or until couscous is tender and all liquid is absorbed. Let cool; discard strips.
  3. Meanwhile, using a paring knife, remove peel and pith from the other two oranges. Working over a small bowl to catch juices, cut out each segment from membranes. (Or slice into wheels.)
  4. For citrus oil: Chop enough of the remaining orange strips to get 1 tablespoon In a 10-inch skillet combine chopped strips, remaining 2 tablespoons olive oil, the garlic, and thyme. Heat over low heat 5 minutes or until warm; set aside.
  5. To serve, on a platter combine orange segments and juices, couscous, red onion, pinenuts and olives. Drizzle with red wine vinegar. Spoon citrus oil over top. Sprinkle with salt and black pepper, and, if desired, crushed red pepper.

http://www.lynnandruss.com

Adapted from a recipe by Better Homes and Gardens