Spinach And Grape Tomatoes Saute Over Pearl Couscous Food

PEARL COUSCOUS WITH TOMATO SAUCE

Steps:

• Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS

Steps:

• Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
• While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
• Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
• Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
• To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

SPINACH AND GRAPE TOMATOES SAUTE OVER PEARL COUSCOUS

Steps:

• In a nonstick pan toast the couscous in the 1 tbsp. of olive oil until lightly tan.
• Carefully add the hot broth to the couscous and simmer until the couscous absorbs all of the liquid. About 5 minutes
• Fluff with fork and put in a preheated 170F oven to keep warm.
• In a large nonstick skillet heat the 2 tbsp. of olive oil over medium heat; sauté tomatoes and garlic until fragrant, 1-2 minutes.
• Add the spinach to the skillet; sauté until wilted; 2 minutes.
• Season mixture with the lemon juice, salt, and pepper.
• Serve right away over the warm couscous.

SPINACH AND GRAPE TOMATO SPAGHETTI

Steps:

• Put the spaghetti on boil, partially covered, with about 3 cups water and 1/2 teaspoon of salt.
• In a separate pan, heat 1 teaspoon olive oil. Add the grape tomatoes and sautee for 2 minute Add the grated garlic and stir to coat tomatoes with them, about 20 seconds.
• Add the chopped spinach, toss with the tomatoes. Cook for about 3 min, until spinach is wilted. Add the basil and stir. Turn off heat and wait until spaghetti is done.
• When spaghetti is done, drain about 1/2 cup of cooking liquid from spaghetti into the pan with the spinach and tomatoes and start heat on low. Discard the remaining cooking liquid if any. Add the grated parmesan to the pan and bring to a boil for about 30 seconds, mixing to make sure the parmesan melts.
• Pour the contents of the pan into the spaghetti pot and stir over a medium flame until liquid is almost gone, 2-3 minutes. Done!
• Tip: The spinach tends to clump together because of the cheese. You can separate it or leave it; the spinach clumps have a nice texture of their own.
• Tip: I was surprised to discover this tastes almost as good with no cheese at all. So you can make a much healthier version. It is also tolerant to different amounts of olive oil.

PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES

Steps:

• Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
• In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
• Add couscous to the pan along with slivered basil, stir together, and serve.

SAUTEED SPINACH AND GRAPE TOMATOES

Steps:

• Heat oil over medium high in a saute pan. Add tomatoes and cook 1 minute, or until blistered. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA

Steps:

• In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
• In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
• Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
• Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
• Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.