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Couscous, Going Once!
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Couscous is the ultimate grain for impatient cooks. The line for take-out is longer than the cook-time for this wonderful hard-wheat pasta. What’s more, it’s endlessly versatile. Perhaps that’s why it came to mind when designing a five-course dinner event to be auctioned off, in which I shall put down my pen and pick up my spatula, hosting the generous bidders on actual sustenance.
For the busy cook, couscous can largely take care of itself. It’s lovely served at room temperature, it’s light enough to accommodate multiple-course meals, and it looks good in anything—serving bowl, plate or dish.
This particular recipe is one I always turn to in the spring for its fresh and exotic flavors built mostly around pantry items, so you can lighten up your menu without rushing into pre-season summer produce. This is a great party food as side dish or vegetarian main course; the recipe can be easily multiplied to serve as many as you need. You can turn it into a heartier meal by adding some grilled shrimp or sliced grilled chicken. Or you could just have me serve it to you with the other four courses I’ll be preparing as reward for your kind donation to support our local school foundation. Bon appetit!
The Argus will be donating a “Thyme Out with Angela Dinner for Four” to the ISD 299 Foundation Fun Night this Saturday, April 12, 2008 at the Four Seasons Community Center. Social hour begins at 5:30pm. For information and tickets, contact Community Education.
Indian-Spiced Couscous with Dates
10 ounces couscous
2 c. water
½ tsp. salt
¼ c. extra-virgin olive oil
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice (about 1 lemon)
1 tsp. ground cardamom
1 16-ounce can of chickpeas, drained and rinsed
2/3 c. chopped dates
½ c. slivered almonds, toasted*
½ c. chopped cilantro
¼ c. chopped green onion, whites and tender greens
Salt and freshly ground black pepper
Toast the slivered almonds in a dry skillet over low heat, shaking frequently until golden brown. Meanwhile, bring 2 cups cold water and ½ teaspoon of salt to a boil in a medium saucepan. Add in couscous, stir and cook on the heat for about 30 seconds, then remove from heat and let stand.
Mix olive oil, lemon zest, lemon juice and cardamom in a small jar with a tight-fitting lid and shake well to combine.
In a large serving bowl, combine the drained chickpeas, dates, almonds, cilantro, onion and couscous. Pour the dressing over the mixture and stir until evenly coated. Season with salt and pepper to taste. Serve right away at room temperature, or chill. The dish can be made up to 8 hours in advance.
*When making ahead, reserve the toasted almonds until just before serving.
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Editor’s Note: Angela Denstad Stigeler writes a food column each week for the Caledonia Argus. She, her husband and their two young children live in Caledonia.
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