Couscous
raw couscous – 1 cup
olive oil – 1Tb
onion, minced – 2 Tb
garlic, minced – 1 clove
chicken stock or water – 7.5 cup
turmeric – .25 teaspoons
salt to taste
pepper to taste
mint, chopped – 8 leaves
cilantro, chopped – 12 leaves
1. Combine couscous and olive oil in Tupperware container
2. Stir until cous cous is completely coated with olive oil
3. Combine onion, garlic, stock/water and turmeric
4. Bring to a boil
5. Season with salt and pepper
6. Pour hot liquid over cous cous and cover tightly.
7. Let stand for 20-30 minutes
8. Remove Tupperware lid and fluff cous cous with a fork
9. Add chopped mint and Cilantro
10. Reserve for plate up
Red Wine Vinaigrette
red wine vinegar – 2 tablespoons
olive oil – 6 tablespoons
mustard – 1 table spoon
salt – to taste
pepper – to taste
honey – 1 tablespoon
1. Combine red wine vinegar, honey and mustard into squeeze bottle
2. Shake vigorously
3. Next add olive oil and salt and pepper to taste
4. Shake vigorously
5. Reserve for plate up
Greek Yogurt
yogurt, Greek – 4 oz
mint, chopped – 6 leaves
cilantro, chopped – 12 leaves
lime zest – 1 each
honey – 1 teaspoon
Salt and pepper to taste
1. Combine yogurt, mint, cilantro, lime zest and honey
2. Season with salt and pepper
3. Transfer to a piping bag
4. Reserve for plate up
Garnishes-Plate up
pomegranate – 2 tablespoons
Marcona Almonds – 1 tablespoon
cilantro sprouts – 6 each
grapefruit, segmented – 1 each
marinated Feta – 3 oz
2 lemon wedges
1. Place a mound of cous cous in the middle of a 6-8inch bowl
2. Pour approximately 2 TB of red wine vinaigrette over the cous cous
3. Pipe three to four dollops of Greek yogurt onto the cous cous
4. Sprinkle the Pomegranate, and almonds over the cous cous
5. Place the feta and grapefruit around the cous cous
6. Place the cilantro sprouts into the yogurt
7. Squeeze lemon on top
*For David LeFevre’s full story, Click Here
