Hello Recipe Club,

Today Chef Holleman from Indian Harvest features recipes using Couscous, a versatile pasta.

Durum wheat is the Mediterranean's main cereal grain and produces the semolina flour used to make couscous. A modern staple in Morocco, Algeria, Tunisia, Libya, Egypt and the Mediterranean basin, couscous was first introduced to other parts of the world more than 400 years ago by the Portuguese.

The Israeli Couscous in the second and third recipe is ready for you in just 10 minutes, this exotic toasted pearl couscous is imported from Israel. Because of its large even size pearls, this couscous takes on flavors easily and adapts well to many regional flavors. You will find it cooks as quickly as pasta or rice and can be served with stews or roasts

Tomato, Basil, Couscous and Lentil Salad

Makes 8 to 10 servings

Ingredients:

8 ounces Moroccan couscous
4 ounces French green lentils (about 1/2 cup)
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt to taste
sugar to taste
1 cup cherry tomatoes, quartered
1/4 cup fresh basil, chopped
1/4 cup pine nuts, toasted
2 tablespoons red onion, diced
fresh mozzarella cheese sliced for garnish
fresh basil for garnish

Preparation:

Cook couscous and lentils separately in chicken or vegetable stock, set aside and cool.

Mix olive oil, balsamic vinegar and salt and sugar to taste for vinaigrette. Stir vinaigrette into couscous until thoroughly mixed.

Add remaining ingredients to couscous and mix well. Garnish with slice of fresh mozzarella and fresh basil for service.

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Mediterranean Couscous Salad

Makes 6 servings

Ingredients:

8 ounces Israeli couscous
2 tablespoons olive oil
2 teaspoons fresh garlic, minced
4 ounces fresh spinach, julienne cut (matchstick size strips)
1/2 cup sun-dried tomatoes, diced
1/2 cup black olives, diced (Calamata olives preferred)
1/4 cup red onion, diced
1 tablespoon fresh oregano, chopped
2 tablespoons fresh mint, chopped
4 ounces Feta cheese

Lemon Vinaigrette:

1/4 cup lemon juice
1/4 cup extra virgin olive oil
kosher salt to taste
sugar to taste

Preparation:

Cook Israeli couscous according to package directions. Set aside and cool.

To make vinaigrette, mix olive oil and lemon juice with whip. Add sugar and kosher salt to taste.

Heat olive oil in a pot, add garlic and heat for 30 seconds while stirring. Add fresh spinach and stir until wilted and fully coated. Remove spinach and cool. Add all remaining ingredients including vinaigrette and spinach (excluding Feta cheese) and mix well. Chill salad.

Garnish with Feta cheese before serving.

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Israeli Couscous with Cashews and Fresh Herbs

Makes 6 servings

Ingredients:

1/4 cup olive oil
1/2 cup onion, diced
8 ounces Israeli couscous, uncooked
2 cups chicken stock
1/2 cup orange or red pepper, diced
1/2 tablespoon cumin
1/2 cup cashews, chopped
black pepper to taste
2 teaspoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped

Preparation:

Heat olive oil in a large skillet, add diced onions and sauté over medium heat until onions are almost transparent. Add the Israeli couscous and sauté until lightly toasted in color.

Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer. Add cumin, chopped cashews and pepper to taste.

Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone. Remove from heat and stir in fresh thyme and oregano before serving.