Friday, May 13, 2011

Israeli Couscous and Mustard Greens

Fresh, lightly cooked, greens with dainty couscous pearls and a hint of lemon zest. A quick, one pot dinner that can be enjoyed on its own or served alongside fish or chicken. Kale or chard could be used in place of the mustard greens, but I like the bitterness that the mustard greens bring to the party. 

Israeli Couscous and Mustard Greens
-Serves 4 

1 tablespoon olive oil
1 1/2 cups Israeli Couscous
3 cups chicken or vegetable stock
2 tablespoons butter
1 pound mustard greens, stems removed and chopped
Zest of 1 lemon
Freshly ground black pepper
1 cup Pecorino Romano, grated

- Heat the olive oil in a soup pot over medium-high heat. Add the couscous and stir to coat in the oil. Let the couscous cook until it starts to brown slightly and smells nutty, 1 to 3 minutes. Add the stock and bring it to a boil. Cover and cook the couscous until the liquid is absorbed 10-15 minutes.

- When the couscous is cooked, stir in the butter until it melts and add the mustard greens. Cook the greens until they wilt, about 3-5 minutes. Move the pot off the heat, add the lemon zest, and season the couscous with salt and pepper. Serve the couscous with freshly grated cheese.

Losely adapted from Peter Berley's Fresh Food Fast

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