(WTNH) -- Chef Heidi Lang shares a recipe for Couscous with Summer Herbs.
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Couscous with Summer Herbs and Preserved Lemon
2 tablespoons butter
2 tablespoons extra virgin olive oil
6 scallions chopped
1 3/4 cups couscous
3 cups homemade or all-?natural chicken stock or vegetable stock
1/2 cup dried cranberries
1/3 cup toasted sliced almonds or pistachios
3/4 tablespoons fresh mint finely chopped, plus a few leaves for garnish
1/4 cup fresh chopped parsley
2/3 tablespoons rinsed preserved lemon rinds
1/2 teaspoon pepper
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice (optional)
1. Heat butter and olive oil and a large saucepan. Add scallions and cook over medium heat for about 2 minutes, until the scallions just soften a bit.
2. Add the chicken stock, salt and pepper and bring to a boil.
3. Shut off the flame, add couscous, stir very briefly and cover.
4. Set aside for 15 minutes while couscous absorbs the stock.
5. Add the dried cranberries, nuts, herbs and lemon juice and fluff the couscous.
6. Top with preserved lemons and additional mint and parsley for garnish.
*Note: for a step-by-step instructions, for making preserved lemons, go to Fig's food blog, The Fig Test Kitchen at www.figtestkitchen.com where you will find dozens of other great recipes as well.
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