(Vegetarian) Israeli Couscous with Fresh Vegetables, Harissa and Mint

Two kinds of couscous (pearled and Israeli whole wheat) are sautéed in olive oil, then simmered in a rich, homemade vegetable stock flavored with harissa and fresh mint and tossed with a medley of lightly-cooked, seasonal vegetables..

Israeli Couscous with Fresh Vegetables, Harissa and Mint

1/2 cup pearled couscous
1/2 cup Israeli whole wheat couscous (Ptitim)
2 tablespoons extra virgin olive oil, divided
2 cups homemade vegetable stock, boiling
1 to 2 teaspoons harissa
1 small bunch fresh mint, chopped
2 carrots, cut into small, oblique shapes, about 1/2 cup
1-2 large spring onions, including green tops, bias-cut, about 1/2 cup
1/2 cup fresh green peas
1 fresh tomato, chopped
1 or 2 cloves garlic, minced
sea salt and freshly-ground black pepper

Sauté couscous in olive oil for 2 minutes, stirring constantly to coat evenly.  Add boiling vegetable stock and harissa, reduce to a simmer and cook until nearly all the liquid has been absorbed, about 8 minutes.  Stir in peas and mint, cover and remove from heat.

Sauté carrots, garlic and onions in olive oil,  stirring frequently until just softened.  Stir in tomatoes and cook 1 minute longer.

Stir cooked vegetables into warm couscous and serve garnished with fresh mint.  Offer harissa on the side if desired.

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health

Maple, Sage and Black Pepper-Grilled Heritage Pork with Mushroom and Spring Onion Wild Rice Blend

Locally pastured, bone-in heritage pork loin chops are brined in a 5% sea salt solution with rubbed sage and cracked black pepper, then patted dry and grilled over an open wood fire.  Basted with a mixture of melted maple butter, raw apple cider vinegar, more sage, salt and pepper and finished to medium doneness.  Served with stock-simmered brown and wild rice with sautéed brown mushrooms and sliced spring onions..

Maple, Sage & Black Pepper-Grilled Pork w/Mushroom & Onion Wild Rice Blend

Ethically-produced pork is raised on open pasture, with plenty of fresh air and sunshine.  They are free to dig, root and run as they please. Unlike industrial pork confined in foul and fetid cages, these animals are clean and healthy, receiving no antibiotics, hormones, or artificial supplements over their entire lifetime.

Support your local farmers!

Pattypan Squash

Here’s a fast and tasty dish of seasonal patty-pan squash, heirloom baby San Marzano tomatoes, elephant garlic, red & green spring onions, fresh oregano, basil, Celtic sea salt and cracked black pepper.  Sautéed in a little olive oil with pastured butter and brightened with a squeeze of fresh lemon..