Website review: The Fresh Market - Detail
themetrosexiest discovered this in Food/Cooking
•1 reviews since May 4, 2008
osem
•freshmarket.com/online-market/detail.aspx
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themetrosexiest discovered 12 days ago- OK, so I just get lazy. I should have maybe done this dish with fresh pasta. Or risotto maybe. But I had Osem Israeli Couscous (aka pearl couscous) in the house. And y'know? LAZINESS FINALLY PAID OFF! Here's the recipe...Enjoy. INGREDIENTS: 1 heaping cup of pearl (israeli) cous cous 5 oz. spinach (one box Earthbound Farms) 5 oz. frozen peas (half a bag, Cascadian Farms) 1, large new potato 1-3 marinated artichoke hearts (from jar) nice quality cooking oil or butter lemon juice (optional) parmesan (optional) DIRECTIONS: PREP: Chop fresh, clean spinach into strips. Set aside. Defrost frozen peas in water. (About 2 mins. in microwave, or in a separate pot of boiling water.) Drain. Set aside. Chop potato into thin, quarter-discs, and salt lightly. Set aside. Put a pot of boiling water on... for eventual cooking of cous cous. (1 c. water, 1/2 c. cooking wine if avail, otherwise 1 1/2 c. water) Remove 3 artichoke hearts from jar, chop and allow oils to drain off a bit. Heat cooking oil in sautee pan (about 1 tbsp. butter or oil of choice). COOK: Fry potato slices 2-4 minutes. Add chopped marinated artichoke hearts, and fry another 1-3 minutes. When potatoes are soft to bite, remove mixture from heat, and set aside in large bowl. Place cous cous pearls into boiling water. Boil about 5-7 minutes, or until al dente. Add spinach to oil left from potato / artichoke mix. Sautee about one minute. Add peas to sauteed spinach for a heat-through, about one minute. Turn off heat. Let stand while tending to cous cous. Drain cous cous in colander, then add it to potato-artichoke mixture. Blend spinach and peas into this. Distribute vegetables evenly. OPTIONAL: Sprinkle with lemon juice. Top with fresh grated parmesan.
