Couscous Antibes Recipe

fort lauderdale personal chef

Who is can say they are not fascinated by the French Riveria, The Cote D’Azur. The sounds the smells the people. Fennel, anise,  typifies the cuisine to me. Why I am not sure. This dish uses “Israeli” couscous which is a larger version of the North African version many of us are accustomed to. There are some terrific toasted brown rice version available.

Serves 4

1 ⅓ cups/334ml/230g dry GF Israeli couscous
3 teaspoon/15ml canola oil
2 bulbs fennel, sliced thin
1 medium leek, white and pale green parts finely chopped
4 cloves garlic, chopped
½/cup/125ml dry white wine
2 cups/450ml shelled fresh or frozen peas
1 cup/225ml low-sodium vegetable broth
4 plum tomatoes, chopped
pinch saffron threads
2 large handfuls of baby arugula/rocket leaves
½/cup//90g/225ml chopped, pitted kalamata olives
2 tablespoons/30ml olive oil
Fresh basil leaves, for garnish

Prepare couscous according to package directions. Set aside.

Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes. Stir in arugula, and remove from heat. Season with salt and pepper, if desired. Spoon into bowls, then top with olives, olive oil, and basil.

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