As we start a new school year, it's nice to have one last sit down dinner together before everyone gets involved in the new schedules and commitments. This dinner seems to have many components, however, they are all very easy to create. Our main demonstrated dish this morning is flavorful pearl couscous that adds color to the finished dish. Enjoy with pearls of wisdom for the new year!
Chef Karel Anne Tieszen
1 1/ 4 cups water
1/2 teaspoon ginger
1 /4 teaspoon curry
1 /2 cup pearl couscous
1 /4 cup standard couscous
1. Bring water to a boil in a small saucepan. Stir the ginger and curry into the water to dissolve.
2. Add the pearl couscous and cover. Stir after 5 minutes and re-cover to allow to steam for 5 additional minutes.
3. Remove the pan from the heat and stir in the regular couscous. Cover for 2 minutes.
4. Fluff with a fork and serve.
The remainder of the plate:
Grilled salmon atop a piece of watermelon cut the same size.
Nestle the salmon-watermelon piece against a bed of couscous.
Sliced strawberries sprinkled with cracked black pepper and drizzled with a balsamic vinegar reduction.
Sprinkle strawberries over the salmon.