CHEF JEFF — ONE BYTE AT A TIME: Couscous with Porcini and ArugulaThis would be nice to share with busy friends or family.
By: Herald Staff Report,
This would be nice to share with busy friends or family.
Couscous with Porcini and Arugula
½ cup dried porcini mushrooms
3 tablespoons olive oil
1 cup couscous
2 cups chicken or low-sodium broth, warmed
Kernels from 2 ears corn
2 handfuls baby arugula
¼ pound smoked mozzarella, cut into ¼-inch dice
1 tablespoon Champagne vinegar
Sea salt, pepper
Put porcini in small, heatproof bowl. Pour in ½ cup boiling water. Let steep until soft, plump. In big saucepan, heat 1 tablespoon oil over medium-high heat. Add couscous, toast, stirring constantly, until lightly golden. Add stock. If necessary, add hot water to cover by ½ inch. Bring to boil, reduce heat, cook until al dente. Drain in sieve, transfer to salad bowl. Drain porcini, chop into bite-sized pieces. Add to couscous, along with corn, arugula, cheese. Whisk remaining oil, vinegar. Pour over couscous; toss until well-coated. Season with salt, pepper, toss again.
Yield: Serves 4 to 6.
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