Couscous Pilaf
1 1/3 cups couscous
2 tps olive oil
2 cups chicken stock
optional pinch of saffron threads optional
1 cup currants
1 cup diced dried apricots
1 cup toasted slivered almonds
directions
to make red wine glaze:
- In small nonreactive saucepan, combine wine, sugar, vanilla, orange zest, dash of hot sauce and ½ cup (125 mL) strawberries. Simmer over low heat until reduced to ¾ cup (175 mL). Strain into clean saucepan.
- Mix cornstarch and 1 tsp (5mL) water; whisk into wine mixture. Simmer just until thickened.
- Heat oven to 400°F. Season pork chops with salt and pepper. In ovenproof skillet, heat oil; sear pork chops on both sides. Transfer skillet to oven; bake chops about 15 minutes or until they are firm to the touch.
-Gently heat remaining strawberries in wine glaze.
to make couscous pilaf:
- In medium skillet, sauté couscous in olive oil until golden; remove from heat.
- Heat 2 cups chicken stock to a simmer with a pinch of saffron threads if using; pour over couscous. Cover and let stand about 10 minutes or until liquid is absorbed.
- With a fork, fluff couscous and gently mix in currants, apricots, and almonds.
Makes 4 servings
For more information about California strawberries please contact:
krystin lee
Harbinger
klee@harbingerideas.com
Ingredients
Spicy Strawberry-Glazed pork chops
1 ½ cups red wine
½ cup light brown sugar
1 tsp vanilla bean
zest of half an orange
dash hot sauce dash
4 cup California Strawberries
1 tsp cornstarch
4 one-in loin pork chops
Salt and black pepper
4 tsp olive oil
1 tbsp chopped fresh mint