J is planning a spring wine dinner in a couple of weekends and we had been discussing an israeli couscous salad to serve with the main course. As a result, I had israeli couscous on the brain and luckily it is sold in the bulk section of the co-op (aside: can you tell I love my co-op? Love it.) Sticking to a nice seasonal theme, a strong desire to buy some ramps and some leftover mushrooms from the mushroom pate I made for bookclub we came up with this side dish.
The dish was delicious. I could eat it every day. Unfortunately, I can only get ramps and decent asparagus for a short part of the year, so I'll eat my fill now and look forward to next spring.
ISRAELI COUSCOUS WITH RAMPS, ASPARAGUS AND MUSHROOMS
1 cup israeli couscous
1 bunch asparagus, cut on the diagonal into 1 - 1 1/2 inch slices
4-5 large white mushrooms, stemmed and sliced
1 bunch ramps (about 4-5) bulbs separated from the stems
olive oil
lemon juice
champagne vinegar
salt and pepper to taste
In a sauce pan combine israeli couscous and 1 1/2cups water. Bring to a boil and then simmer until the liqiud is absorbed, slightly more than 10 minutes.
Slice the ramp bulbs and stems like you would a green onion. Coarsely chop the greens and set aside.
In a sautee pan heat 1-2 tbsp olive oil. Add the sliced ramp bulbs and stems and sautee for a couple of minutes, add a little salt and pepper. Add the asparagus and mushrooms and continue to sautee, again adding a little salt and pepper. Once softened, add the ramps greens and cook until they start to wilt. Squeeze about a half of a lemon into the pan and add a splash of champange vinegar and continue cooking until the sharpness and acidity of the lemon and vinegar has mainly cooked off.
Mix the sauteed vegetables with the couscous and serve.
No comments:
Post a Comment