Posts filed under ‘couscous-recipe’

Quick couscous recipe

Sliced pork tenderloin on a bed of quick-cooking couscous

[picapp src=”e/a/9/6/e3.JPG?adImageId=6210893&imageId=3301918″ width=”500″ height=”333″ /]

One tenderloin prepared as directed will yield 3 servings, while the couscous and salad will serve 4 to 5. It is easy to make two tenderloins, just double the rub amounts and continue as directed.

For each Pork Tenderloin:

1 (approx. 1 pound) whole Pork Tenderloin
1/2 teaspoon kosher salt
1 large garlic clove
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon olive oil

For the Couscous:

2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon tumeric
Kosher salt
3 cups small cauliflower florets (1/2 to 1-inch pieces)
1 cup canned chickpeas, drained and rinsed
1 large shallot, peeled and cut into 1/8-inch slices
3/4 cup low-sodium chicken broth
3/4 cup couscous
1 teaspoon red wine vinegar

For the Salad:

1 pint grape tomatoes
1 small white onion
2 tablespoons finely chopped cilantro
2 tablespoons red wine vinegar
Kosher salt

Preheat the oven to 400′ F. Sprinkle the salt onto the garlic clove and mince together until the garlic and salt forms a paste. Mix in the 1/4-teaspoon cumin and 1/8-teaspoon ceyanne.

Trim the tenderloin removing most of the tough silverskin. Cut a couple of inches off the thin, pointy end so that you have a more uniform shape – it will cook more evenly. Save the small piece for another use. Rub the garlic mixture all over the pork and leave at room temperature about 30 minutes.

Prepare the Salad: cut each grape tomato crosswise into 2 or 3 pieces. Thinly slice and then chop the onion into 1/2-inch lengths. Mix together the tomato, onion, cilantro, vinegar and salt (about 1/4 teaspoon). Taste for seasoning and adjust with additional vinegar or salt as needed. Keep at room temperature until ready to serve.

Prepare the Couscous: Mix together the 1/2 teaspoon cumin, 1/4 teaspoon tumeric and 1/4 teaspoon kosher salt. Put the cauliflower florets on a baking sheet and sprinkle with the spice mixture. Drizzle with 2 tablespoons olive oil and toss gently. Place into the hot oven. After 15 minutes, add the shallot slices and chickpeas to the pan and roast an additional for 10 minutes or until the cauliflower is tender. Right after placing the chickpeas in the oven, heat the chicken broth on high in a small saucepan. As soon as it reaches a boil, stir in 1/4 teaspoon kosher salt and the couscous. Immediately remove from the heat and cover with a lid. Let stand 5 to 10 minutes, then fluff with a fork and stir in the roasted cauliflower and chickpeas. Drizzle the teaspoon of vinegar over the couscous and toss. Keep warm until ready to serve.

Finish the Pork Tenderloin: Heat an oven-proof frying pan over medium-high heat. When hot, add a tablespoon of olive oil. Sear the pork tenderloin, 2-3 minutes per side or until nicely browned. Put the pan into the 400′ oven for 15-17 minutes (you can do this while the cauliflower is still cooking) . When done, remove from oven and let rest for 5 to 10 minutes before slicing into 1/2-thick medalions.

Serve the salad, couscous and sliced pork together on warmed dinner plates.

October 19, 2009 at 9:15 pm 2 comments

Vegetable curry couscous recipe

Curry and couscous don’t always go together but this couscous recipe works very well, it’s for vegetable curry couscous.

July 14, 2009 at 8:22 am Leave a comment

Saffron Couscous Recipe

This Kurdish-influenced side dish is delicious with or without saffron, and makes a good alternative to rice. Saffron couscous is best served warm, or at room temperature. Delicious with roasted lamb, it’s also excellent with your favorite fish or vegetable couscous recipe dish.

In this video the chef actually explains what couscous is not just how to make the recipe.

June 21, 2009 at 9:27 pm 1 comment

Roasted Pork Tenderloin Poached plums and cauliflower cous cous


Pork Tenderloin by ulterior epicure.

by ulterior epicure

Roasted Pork Tenderloin
Poached plums and cauliflower cous cous.

Notes: The recipe is from Chef Mike Davis of 26 Brix in Walla Walla, Washington. It is featured in the September, 2007 issue of Bon Appetit Magazine. I added the cauliflower cous cous as an accompaniment.

We paired this dish with a bottle of Eroica Riesling, Chateau St. Michelle-Dr. Loosen, 2005.

Comments

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mariannaF Pro User says:

so that is poached plums encircling the pork? they are a bit red for plums..?? or maybe it’s just me..im not seeing colours properly…?
anyhow, this looks delicious!
Posted 13 months ago. ( permalink )

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ulterior epicure Pro User says:

@ mariannaF: The plums were stewed, skin on, in a mix of red wine, white wine and chicken stock – you’re absolutely right, it is a brilliant garnet red sauce.
Posted 12 months ago. ( permalink )

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September 3, 2008 at 12:44 pm Leave a comment

couscous recipe video

It’s a couscous recipe video to make you go “yum!”

August 27, 2007 at 8:10 am Leave a comment

Couscous Recipe

Rick Stein’s seafood couscous recipe

I was reading about Rick Stein’s trip to Italy and in this part he discovers a wonderful couscous recipe which is famous all over the island of Sicily:

Rick Stein’s foodie tour of Sicily – Times Online I went back to Trapani to find the perfect fish couscous at Valderice Mare, a little village on the coast just outside the city. We stayed at La Tonnara di Bonagia, a hotel converted from a 17th-century tuna factory, which is a good place to base yourself. The restaurant that serves the couscous is nearby on the water.

Ristorante Pensione Sirena is the sort of place you will love if you enjoy the atmosphere of big, bustling Italian places; the seafood couscous is a simple matter of a good stock made by slow-simmering local rock fish such as rascasse and John Dory with tomato, garlic and nutmeg, which is then ladled on to couscous that has been gently steamed for more than an hour.

The dish is served with a line of grilled gamberetti, the local deep-red prawns, on top. Customers come from all over the island, so well regarded is the dish. There is another good restaurant for it at nearby Erice called Ristorante Monte San Giuliano.

Do you see how simple the seafood couscous recipe is?

The seafood couscous is a simple matter of a good stock made by slow-simmering local rock fish such as rascasse and John Dory with tomato, garlic and nutmeg, which is then ladled on to couscous that has been gently steamed for more than an hour.

The dish is served with a line of grilled gamberetti, the local deep-red prawns, on top.

So the method is very straightfrward but delicious. Get the best freshest local caught seafood that you can find, make a tasty stock, steam the couscous and assemble. That’s it.

August 22, 2007 at 10:24 am 2 comments


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