1 cup water
1/4 teaspoon sea salt
¼ teaspoon coriander
1/4 teaspoon pepper
1/2 teaspoon flavors of Tuscany
1 cup Israel Couscous

1/2 onion, chopped
1 celery stock, chopped
1/2 cup peeled seeded, chopped tomatoes
2 tablespoons pitted green olives, chopped
1 tablespoon pine nuts or other soft nut
1 tablespoon white raisins, plumped in hot water, drained
1 tablespoon capers, rinsed, chopped
2 cloves garlic, sprout removed, minced
1/4 cup dry white wine or water

For couscous: Place water, and seasonings in a medium sauce pan and bring to a boil; add couscous and stir until cooked, approximately 3-5 minutes; remove and hold warm.

Meantime in separate pan over medium high heat, add oil to coat pan. Saute onions, celery until onions are translucent. Add the tomatoes and simmer for 3 minutes. Add the olives, pine nuts, raisins, capers, garlic and wine/water. Simmer about 6-8 minutes until wine is almost all reduced.  Taste to adjust seasonings.  Combine this mixture with the cooked couscous and toss gently until distributed. Taste and adjust seasonings if needed.

Proceed to plate-up. Either scoop onto center of the plate, or using ring molds form and remove rings.

CHEF NOTE: We served this as a side with marinated fried Pacific halibut and wild American shrimp during our July 2017 dinner show.


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