Tag Archives: dinner

Pearl Couscous With Dry Fruits, Nuts and a Citrus Vinaigrette

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Pearl Couscous

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

A Staple In My Pantry: Couscous

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imageCouscous is truly a must-have in my pantry at all times. I always have a box or two as backup for a quick meal or a perfect side dish. Not only is it extremely versatile but it’s an easy way to add a grain to your meal without investing a lot of time. Seriously. Grill up some veggies and toss it with some couscous and you have a delicious lunch or dinner. Toss the cooked couscous with some olive oil, lemon and a little bit of salt and pepper and you have an easy side dish that pairs well any poultry, fish or meat.

A simple recipe that I make a few times a month is this quick and easy Couscous Tabbouleh Salad.  Enjoy!

Tabbouleh Salad

  • 1  1/4 cups couscous
  • 1/2 cup boiling water
  • 1/3 cup olive oil
  • 1/3 cup lemon juice (1 – 1½ lemon should be perfect)
  • 1 diced tomato
  • 1/2 diced green pepper
  • 1/2 chopped onion
  • 4 Tablespoons parsley
  • 1 Tablespoon mint
  • Salt and pepper, to taste

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What I like to do is boil the water in a saute pan over the stove. Once boiling, I turn off the stove and add the dry couscous, olive oil, lemon juice and stir to combine. Cover and let sit for about 5 minutes. While the couscous is cooking, prepare the tomatoes, green peppers, onions and herbs. After the 5 minutes are up, fluff the couscous with a fork and add the vegetables, herbs and salt and pepper. Toss lightly and serve warm or refrigerate for about 15 minutes. Fluff salad with fork again and serve.

Makes 5 servings.

Variations: Stuff roasted bell peppers with this salad or wrap it up in a pita! Get creative and share with us your couscous recipe ideas on Twitter! – Cheers, Crystal

Twitter

@ApronsStilettos

Question: What’s a staple food item in YOUR pantry?

Butternut Squash with Pancetta, Pomegranate Seeds, Arugula, Pears and Asiago Cheese

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Butternut Squash with Pancetta, Pomegranate Seeds, Arugula, Pears and Asiago Cheese

One of the benefits of where I work is the opportunity to work with some exceptional chefs. The below recipe shared by  the Executive Chef at Kenwood Vineyards, Robin Lehnhoff-McCray, has it all. The sweet and nutty flavors from one of my favorite winter squashes married with tart pomegranate seeds (I’m on a pomegranate kick right now), crispy pancetta to add richness and texture, spicy arugula,  sweet pears and Asiago cheese for added complexity makes this recipe  the perfect winter dish. Serve it as your main entrée or as an accompaniment on the side.

1 large Butternut squash, peeled, seeded and diced 1 inch
2 T olive oil
Salt and pepper to taste
½ cup apple cider vinegar
½ cup extra virgin olive oil
1 cup pomegranate seeds
8 ozs. pancetta, sliced thinly or cubed and cooked crisp
2 cups fresh baby arugula
2 large Bartlett pears, sliced thin
4-6 ozs Asiago cheese, grated
Butternut Squash Salad How To

Preheat oven to 350 degrees. In a large bowl, toss the squash, olive oil and salt and pepper to coat. Place this on a sheet pan and cover with foil. Bake until tender, 15 – 30 minutes (mine took about 20 mins). Uncover and continue to bake until the squash starts to turn brown on the edges. Sprinkle with the cider vinegar and extra virgin olive oil. Set aside to cool.

In another bowl, combine the remaining ingredients and add in the squash. Gently toss together and serve immediately.

Serves 6-8 as main entrée.

Wine PairingWine Pairing

A Merlot or Pinot Noir would be a perfect match to the flavor profiles in this dish. Some personal favorites are Creekview Vineyards Santa Clara Valley Merlot, Benovia Winery Pinot Noir or Jack London Vineyards Merlot.