Chef Jamie's Summer Couscous 8/12/15 - WSMV Channel 4

Chef Jamie's Summer Couscous 8/12/15

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Summer Couscous

Serves 4 - 6

Basic Couscous:

2 - Cups Couscous

2 - Cups stock (I prefer chicken, vegetable works great - or water!)

1 - TBS Shallots, finely diced

2 - cloves Garlic, sliced thin

2 - TBS Flat Leaf Parsley, coarsely chopped

1 - tsp. Freshly grated Lemon Zest

Extra Virgin Olive Oil

Kosher Salt & Red Pepper Flakes

Vegetables:

1 - Zucchini, washed & sliced 1/8" rounds

1 - Yellow (Crookneck) Squash, washed & sliced 1/8" rounds

1 - Cucumber - washed, peeled & cut in ¼" dice

½ - Cup Cherry / Grape / ? - Tomatoes, coarsely chopped

2 - TBS Flat Leaf Parsley, coarsely chopped.

1. Place Couscous in a large bowl

2. Place a large sauté pan over medium high heat. Coat bottom liberally with Olive Oil.

3. Briefly sauté the shallots / garlic / squashes until just colored.

4. Add 2 TBS parsley and cook until just softened.

5. Add stock and bring to a boil. Add lemon zest.

6. Pour mixture over Couscous & stir gently to combine.

7. Cover bowl - tightly - with plastic wrap and allow to sit at room temperature, undisturbed - for at least 10 minutes and no more than 20.

8. Gently stir in remaining 2 TBS Parsley and cucumber - "fluffing" Couscous as you go.

9. Serve immediately as a side dish, as a "bed" for your protein (Lamb goes GREAT with this dish), or dress with vinaigrette and serve as an Entrée Salad.

10. Bon Appétit!!! 
 

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