On The Side

I just got home from a little trip.
A little trip to NEW YORK CITY!
It was my first time visiting, and I CAN'T.WAIT.TO.GO.BACK.
Everything was so incredible.
My mind is a muddle of all the sights, and sounds, and flavors, and smells.
I don't know if there really are words to describe it all, but I will try.
In a later blog post.
I promise.

Today, I just wanted to remind you that while I was away, I had a new submission go up at South Dakota Magazine. Spinach Parmesan Couscous really is one of my favorite side dishes. In fact, I am thinking about it right now as a base for a braised lamb shank meal that I had in NYC and hope to recreate soon. You should try it...with or without braised lamb shank (but, if you do, share your recipe/technique, please?).

 On the Side - Spinach Parmesan Couscous

You should also check out all of the beautiful photos and wonderfully written articles at the South Dakota Magazine website. The staff has worked to collect a variety of points of view and highlight many interests here in our state. There is much to be appreciated. I may be anxious to visit New York City again, but South Dakota Magazine epitomizes why South Dakota will always be home, sweet home for me.

Fridge Friday, episode 4

This Friday my fridge is pretty bare. I was, once again, away part of the week, but my trip to the big city did not produce any stock-up shopping. One of my pups had surgery, and I didn't take time for my usual wandering among the shops and stores. My focus was on getting my the-car-can-only-go-20mph-or-I-will-pant-and howl-and-fuss little Sissy Sue to the vet and back with the least amount of trauma and drama. I think that I succeeded, as evidenced by her now laying adoringly at my feet as I type this. Her recovery is going well, and I have good hopes for her future.

But, back to my fridge...there isn't a lot there, but I can still pull out the makings for a great salad. Spinach, feta, and artichokes can be paired with items from the pantry to throw together a deliciously satisfying lunch. I have adapted a Fine Cooking recipe by dipping into my huge jar of marinated artichokes for my version of Spinach Salad with Couscous Cakes. 

This salad is fresh with lots of powerful flavors. Marinated artichokes really are a great complement to the garlic and lemon in the crisped couscous cakes. Feta's salty, milky flavor is accentuated by the greens and tomatoes. I did make and enjoy the creamy lemon dressing for the salad, but I think that a drizzle of the marinade from the artichokes would have been a great substitution. (And less work for the lazy like me.) 

Even with a near-bare fridge, I will not go hungry when I have Spinach Salad with Couscous Cakes On My Plate.

Spinach Salad with Couscous Cakes

  

2 tablespoons fresh lemon juice
1 tablespoon sour cream
1 teaspoon chopped fresh mint
5 tablespoons olive oil
kosher salt 

freshly ground black pepper

3/4 cup couscous
Kosher salt
1 clove garlic
1/4 cup fresh flat-leaf parsley
1/2 cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
1 1/2 teaspoons lemon zest
3 tablespoons olive oil

6 cups baby spinach, washed and dried
8-12 marinated artichoke hearts, halved or quartered
15 cherry tomatoes, halved
kosher salt

freshly ground black pepper
1/4 cup crumbled feta

Make the dressing: In a small bowl, combine the lemon juice, sour cream, and mint. 
Slowly whisk in the olive oil. 
Season to taste with salt and pepper.

Make the couscous cakes: Put the couscous and 1 tsp. salt in a medium bowl. 
Add 1 cup boiling water to the couscous, cover the bowl and let sit for 4 to 5 minutes.
Coarsely chop the garlic in a food processor. 
Add the parsley and pulse until finely chopped. 
Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.
Uncover the couscous and fluff with a fork. 
Stir in the chickpea mixture, eggs, and lemon zest until well combined. 
Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. 
Repeat with the remaining couscous mixture to make 9 cakes.
Heat 1-1/2 Tbs. of the oil in a large skillet over medium heat until shimmering hot. 
Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. 
Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. 
Transfer to a paper-towel-lined plate. 
Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.

Assemble the salad: In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. 
Season to taste with salt and pepper and divide among 3 large plates.
Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing. (Serves 3)

Taking Sides

I have stumbled upon a perfect side dish that magically matches up with almost any meal. I have paired it with grilled steaks and chicken breasts, steamed fish, roasted shrimp, lamb kabobs, and even just gobbled it all by itself on a few nights that I was home alone. It is as simple as sauteing some onions and garlic, bringing some broth to a boil, and tossing in a few other standard ingredients. Sounds too good to be true? Not at all. Trust me. You will never need to Take Sides against Spinach Parmesan Couscous On Your Plate.

Spinach Parmesan Couscous

1 medium onion, chopped
2 cloves of garlic, minced
2 tablespoons olive oil
2 cups chicken broth
3 cups fresh spinach, chopped
1 cup couscous
3/4 cup fresh Parmesan cheese, grated
2 tablespoons lemon juice (if desired)
kosher salt (to taste)
fresh ground black pepper (to taste)

In a saucepan, saute onion and garlic in olive oil until tender.
Add the broth and bring to a boil.
Stir in the chopped spinach and cook just until wilted.
Add couscous; stir to combine.
Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
Fluff with a fork.
Add Parmesan cheese; stir to combine.
Add lemon juice (if desired), salt and pepper to taste. (Serves 4)