COUS­COUS AND SPRING AL­LIUM MIX

Edmonton Journal - - YOU -

Serves: 6to8

2 to 4 spring onions, depend­ing on size

2 baby leeks, rinsed

4 scal­lions Kosher salt

2 cups (500 mL) pearl cous­cous

2 tbsp (30 mL) ex­tra-vir­gin olive oil

1 or 2 stalks green gar­lic (depend­ing on size and po­tency), chopped

Freshly ground black pepper

1 cup (250 mL) Wa­ter­cress

Dress­ing (recipe fol­lows), plus more as needed

2 hand­fuls of frisée, torn into bite-size pieces, or other young greens, such as baby spinach

1/2 cup (125 mL) raw cashews, toasted and roughly chopped

1. Trim the spring onions, leeks, and scal­lions and sep­a­rate the white parts from the ten­der greens. Dis­card any tough outer green leaves. Chop the white parts, and thinly slice the ten­der green parts on the di­ag­o­nal. Re­serve the white and green parts sep­a­rately.

2. Bring a large pot of salted wa­ter to a boil. Mean­while, pour the cous­cous into a dry 9- or 10-in. (22.5- or 25-cm) skil­let set over medium heat and toast, stir­ring of­ten, for about 6 min­utes, un­til light golden brown. Re­move from the heat.

3. Tip the cous­cous into the boil­ing wa­ter (set the skil­let aside) and cook for about 8 min­utes un­til ten­der but not mushy. Drain in a colan­der and spread out on a sheet pan to cool com­pletely, then trans­fer to a wide bowl.

4. Heat the olive oil in the skil­let over medium heat and sauté the chopped white parts of the spring onions, leeks and scal­lions and the green gar­lic, stir­ring, for sev­eral min­utes, un­til soft­ened but still slightly crisp; do not al­low to brown. Re­move from the heat and stir into the cooled cous­cous. Sea­son to taste with salt and pepper. Let cool.

5. Just be­fore serv­ing, add half of the dress­ing to the cous­cous and toss. Add the frisée and sliced spring onion, leek and scal­lion greens and toss again, adding more dress­ing if needed (the cous­cous soaks it up as it stands). Add the cashews and toss again, ad­just the sea­son­ing with salt and pepper. Serve.

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