Corned Beef And Kale Over Couscous Food
CORNED BEEF AND KALE OVER COUSCOUS
Steps:
- -Place In a 5-quart slow cooker the sliced leeks, then the brisket (drained and rinsed, fat side up), then the beer and finally the contents of the seasoning packet (or if no packet, about 2 tbsp peppercorns). -Cook on Low for 6 hours and up to 8 hours (If you're like me you'll be at work and it will cook a little longer). -Place the brisket on a cutting board. Scrape the fatty top layer off with a knife, then slice against the grain into 1 inch slices. Place in a bowl and cover. -Into the slow cooker (it will have some good cooking liquid in it) place the onion, garlic, crushed red pepper and kale. Add more hot water, to barely cover. Cook on High for 45 minutes. Reduce heat to Low and return the beef to the crock. -Cook the couscous according to package directions (I used water for the liquid, butter and no salt---you'll have plenty of that from the stew). -Spoon about a cup of couscous into each bowl, then the stew, with some of the broth. Serve and enjoy!
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- Heat two tablespoons of the olive oil over medium-high heat in a medium saucepan and add the onion. Sauté until the onion is tender and lightly browned, about 4 minutes. Add the couscous and stir until the couscous begins to turn golden and smell toasty, about 4 to 5 minutes. Add the 4 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes, or until the couscous is tender, and the liquid is absorbed. Line a rimmed baking sheet with aluminum foil, spray it with nonstick cooking spray (or a brush of oil), and spread the couscous out on the baking sheet to cool to room temperature.
- Meanwhile, roughly chop the kale. Rinse well in a colander, then shake the colander to get rid of excess moisture. Heat a large pot over medium high heat. Add 1 more tablespoon of olive oil, then add the shallots and sauté for 4 minutes. Add the garlic, and stir for another minute. Add the kale, season with salt and pepper and sauté for about 5 minutes, until the kale is wilted (if you like it softer, cook it a bit longer).
- In large bowl, combine the remaining tablespoon olive oil, the jalapeno, lemon juice, red onion, and salt and pepper, then transfer the cooled couscous to the bowl and toss to combine and coat the grains. The grains may have clumped up a bit – tossing them with the dressing should separate them. Toss in the sautéed kale, taste, and adjust the seasonings as needed. Serve slightly warm or at room temperature.
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