One of the things that I most enjoy about being a chef is how easily I can add to people’s experiences and memories.
| INGREDIENTS | DIRECTIONS |
|---|---|
Israeli Couscous 7 cups Vegetable Stock 12 strands Saffron 30 ½ cups Israeli Couscous Salt & Pepper (to taste) 1 tsp Garlic minced Charred Tomato Broth 9 medium Tomatoes, quartered Oil (as needed) 2 tbsp Garlic, minced 8 cups Vegetable Stock Salt & Pepper (to taste) |
Israeli Couscous 1 Bring stock and garlic to a boil. Add saffron and couscous. Stir to incorporate. 2 Turn off the heat once incorporated and cover with a lid for 20 minutes. 3 Fluff with whisk and pour onto a sheet pan to cool. Charred Tomato Broth 4 Toss tomatoes in a minimal amount of oil and place on char-broiler. Cook tomatoes until skin is well charred, about 7-8 minutes. Please remember to rotate the tomatoes so that all sides char evenly. Remove from the heat and place in a bowl, covered with plastic wrap, to rest for 10-15 minutes or until cool. 5 Crush tomatoes by hand into a saucepot and add the garlic and vegetable stock. Bring to a boil and allow simmering for 10 minutes. Remove from heat and puree using an immersion blender, completely emulsifying the tomatoes. 6 Return to the heat and simmer, reducing by 1/3. Season with salt and pepper. 7 For the finished dish….sauté your choice of fresh seasonal vegetables (we like to use red onion, asparagus, squash and spinach) over high heat until tender. Add 2 cups of couscous and enough charred tomato broth to create a light sauce (approx. 6 oz). Heat the couscous thoroughly in the stock, stopping short of letting the stock completely absorb into the pasta. Finish with feta cheese crumbles. |