When I am home for Valentine's Day, I always try to make something a little extra special for dinner. This year was no exception, but because it is midweek and we are both working I didn't have all day to slave over the stove.
This dish was grilled romaine with roasted beets, diced red pepper, warm Israeli couscous all with a bitter orange dressing. Oh and we had some sous vide chicken thighs left over from a different dish, so added that too.
To make it vegetarian or vegan use oil instead of bacon and omit the chicken.
It did get the "We Can Serve This To People" appellation, so I guess madame liked it!
This dish was grilled romaine with roasted beets, diced red pepper, warm Israeli couscous all with a bitter orange dressing. Oh and we had some sous vide chicken thighs left over from a different dish, so added that too.
To make it vegetarian or vegan use oil instead of bacon and omit the chicken.
It did get the "We Can Serve This To People" appellation, so I guess madame liked it!
Ingredients - CousCous
3 strips bacon cut into small pieces (for vegetarians, use olive oil instead of bacon)
1 small shallot diced finely
1/4 cup Israeli couscous
1/2t smoked paprika
1/2t sumac
1 medium carrot diced into 1/4" cubes. Size matters here for the speed of cooking
1/2 cup boiling water
Ingredients - The Dressing
4T bitter orange orange marmalade - jelly only, no peel strips
Juice of 1 lemon
1/3 cup high quality olive oil (a finishing oil)
salt to taste - remember that in this dish there is bacon that is itself salty
Ingredients - The Rest
1/2 red pepper diced into 1/4" pieces
2 medium roasted beets diced into 1/4" pieces
1 cooked chicken thigh diced (optional - we happened to have one left over)
1 romaine lettuce heart halved lengthwise
Coarse salt
Pepper
Method - CousCous
Do the couscous first as it takes the longest.
Gently render the bacon in a large saucier. When the bacon is rendered, add the shallot, couscous and spices. Cook over medium heat, stirring or shaking frequently for about a minute - until the couscous is lightly toasted. Add the carrots and boiling water. Cover and simmer until the water is absorbed. This is about 10 minutes. When the couscous is cooked, turn off the heat and allow to stand until ready to serve (at room temperature)
Method - Dressing
In a large bowl whisk together the ingredients, ad let stand. Whisk again immediately before use.
Method - The Rest (And Final Assembly)
Grill the romaine on a medium/hot griddle - or over a gas/charcoal grill if you prefer. When it is slightly charred, transfer to an individual plate. Place the room temperature couscous on one corener of the plate. Some of the chicken on another corner. Dress the romaine with a teaspoon of dressing. Pile the diced red pepper and beets onto the romaine. Add 2 more teaspoons of dressing. Sprinkle with coarse salt and freshly ground black pepper. Serve with a nice, crisp white wine. In our case a South African Sauvignon Blanc.
