As you know from my previous post, I LOVE couscous. What is couscous exactly? It’s a coarsely ground pasta made from semolina, a type of wheat. Why do I love it? It’s versatile, healthy (loaded with protein, selenium and potassium) and it’s quick to prepare.

Today’s recipe is a beautiful fusion of Israeli couscous (pearl couscous), dried fruits, fresh herbs, local cheese and nuts inspired by friend and Executive Chef, Robin Lehnhoff-McCray.

This easy lunch or light dinner option pairs perfectly with a nice crisp Sauvignon Blanc and a warm afternoon on the patio. Enjoy and cheers to the warmer days ahead!

4 cups cooked Pearl Couscous
¼ cup dry apricots, chopped
¼ cup golden raisins
¼ cup dry cranberries
½ bunch fresh mint, chopped
½ bunch Italian parsley, chopped
½ tablespoon garlic, chopped
1 cup Valley Ford Estero Gold cheese, grated
¼ cup toasted almonds
¼ cup toasted walnuts, chopped
¾ cup citrus vinaigrette (recipe below)
salt and pepper to taste

Combine all ingredients in a large bowl. Chill for 1 hour then serve.

Serves 5

Citrus Vinaigrette

1 tablespoon Meyer lemon zest
1 tablespoon whole grain mustard
½ cup Meyer lemon juice
¼ cup orange juice
1 teaspoon granulated sugar
1 teaspoon fresh parsley, chopped
1 ½ cups extra virgin olive oil
salt and pepper to taste

Combine zest, mustard, juices, sugar and parsley. Slowly whisk in olive oil. Season to taste with salt and pepper. (This recipe makes 1 ½ cups of vinaigrette. Save the remaining dressing and toss with fresh greens the next day!)

*Enjoy – Crystal

Spring is here and with an abundance of fresh herbs at our fingertips my neighbor and I decided to experiment with mint, basil, gin, ginger and freshly squeezed juices. Refreshing and perfect for the warm weather ahead!

Herb Limeade Strawberry Basil Gin & Ginger

Herb Limeade

4 ½ ounces gin
3 leaves fresh basil, roughly chopped
3 leaves fresh mint, roughly chopped
1 ounce fresh lime juice
1 ½ ounce honey, heated up (allow to slightly cool)
Splash of club soda
Lemon Sugar Rim

Preparation:
Place the herbs, gin and lime juice in a cocktail shaker and muddle. Add ice and honey and shake vigorously. Strain into a cocktail glass rimmed with lemon sugar. Float soda water and garnish with more mint leaves. Makes 2 cocktails

Tip: to make sugar stick to the rim of your cocktail glass, wipe rim with lime wedge. Also, we decided to warm the honey a bit, it allowed for better mixing.

Strawberry Basil

3 ounces gin
1 ounce fresh lime juice
½ ounce triple sec
1 – 3 strawberries
3 leaves mint and basil, roughly chopped.
Lemon sugar rim
Splash club soda

Preparation:
Combine all ingredients except the club soda in a cocktail shaker. Muddle the strawberries and herbs together. Slice remaining strawberries and add to glass. Add ice and strain into a cocktail glass rimmed with lemon sugar. *Note: smaller pieces of herbs made its way into the cocktail so I ended up straining the leaves out after I took the photo above.

Gin & Ginger

2 ounces gin
½ orange, juiced
½ ounce agave nectar
1 teaspoon ginger, grated
3 mint leaves, torn

Preparation:
Place all ingredients in a shaker with a handful of ice. Shake vigorously and strain into a cocktail glass. Garnish with orange slice and mint leaf.

~Cheers to tasty libations and the beautiful warm days ahead of us! Crystal

Which cocktails are you enjoying this spring?

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Monthly Archives: April 2013

Pearl Couscous With Dry Fruits, Nuts and a Citrus Vinaigrette