Israeli Couscous with Sweet Red Peppers and Asparagus

Summer solstice – time to enjoy the glorious evening daylight, the early summer climate, lush gardens and early seasonal produce. Could there be a better time for an outdoor party?  My clever friends thought not.

As usual, I’ve been asked to enjoy all the fun in exchange for a simple menu and doling out assignments.  Who could resist that offer??

Given our early summer timing, I focused my menu on local seasonal produce — Michigan asparagus, at the end of its seasonal glory, and local strawberries, just hitting the farm-stands.  While there are many reasons to use local produce – environmental, economic, and freshness – but the best reason is the fabulous taste!   Local Michigan asparagus with the chubby, crisp stems and firm blue/green tips is in a different league from other versions of this unique stalk.  Local strawberries surprise us not only with a juicy and crisp texture, but a blood-red color throughout  - none of that white fibrous interior found in the off-season variation.  So asparagus and strawberries will be the menu anchors.

The remainder of the menu works around the party format – casual, easy, outdoor entertaining.  This requires “unfussy” food, do-ahead preparations, and uncomplicated recipes — without sacrificing color and taste at the table.  To avoid setting up steamers/warming platters on an outdoor buffet, most of the food is served cold or room temperature. Only the main course is heated.  The Israeli Couscous is heated indoors before serving, and the Beer and Mustard Marinated Grilled Chicken is served hot off the grill.

Easy Summer Party Menu

Red and Peach/White Sangrias

————-

Fresh Vegetables with Blue Cheese Dressing

White Bean, Garlic and Tomato Bruschetta

Beef Tenderloin Mini-sandwiches with Horseradish Sauce

————

Israeli Couscous with Sweet Red Peppers and Asparagus

Beer and Mustard-Marinated Grilled Chicken

—————

Seasonal Strawberries, Shortcake and Whipped Cream

Israeli Couscous with Sweet Red Peppers and Asparagus

Israeli Couscous with Sweet Red Peppers and Asparagus
——————————————————————————-

Recipe By: A Global Garnish, LLC
Serving Size: 8

Israeli (or Jerusalem) couscous consists of small balls of pasta.  The balls are larger than the tiny grains of semolina which make up traditional North African couscous.  However, these two types of couscous can be used interchangeably in many dishes.  The benefits of Israeli couscous are that the grains can be toasted for more flavor and, when cooked properly, the grains have a lovely texture that does not clump and blends nicely with other chopped ingredients.

24 spears asparagus
1 tablespoon olive oil
3 tablespoons butter
1 cup peppers, sweet red, chopped
1 cup onion, chopped
3 tablespoons butter
3 cups couscous, Israeli, about 16 oz
2 cinnamon sticks
3 3/4 cups stock, chicken
1 teaspoon salt
1/2 teaspoons pepper
1/2 cup parsley, fresh, minced

1. Wash and trim ends of asparagus.  Angle cut spears into thirds.  Bring a pot of lightly salted water (just enough to cover spears) to a boil.  Add asparagus and cook until crisp-tender.  Drain and shock in cold water to stop cooking. Set aside.

2. Melt 3 T butter in a heavy large saute pan over medium heat. Add onions and peppers and cook until just softened. Remove vegetables from pan.

3. Melt the additional 3 T  butter in the same pan.  Add couscous and cinnamon sticks and stir over medium heat, stirring constantly and browning couscous.  Couscous will brown unevenly, but at least some of the grains should be medium to dark brown, which will take 5-10 minutes, depending on your pan.

Toasted Israeli Couscous – Note Variable Depth of Color

As soon as couscous browns, add broth, salt and pepper, and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes.   Couscous should be firm but tender.

4. If serving couscous immediately, remove from pan, discard cinnamon sticks, add sautéed vegetables and chopped parsley.  Top with asparagus (reheat asparagus first on stove top or microwave if desired) and serve.

Onion, Sweet Red Peppers and Parsley

5. DO-AHEAD DIRECTIONS:  To make ahead, cook through step 2.  Spread couscous on wide sheet pan to cool.  When cool, mix in sautéed onions/peppers/parsley and place in a bowl, cover and refrigerate.  When ready to serve, transfer to an oven-proof serving dish. Cover tightly and reheat in 350 degree oven for service.  Alternatively, reheat in a microwave.

Top with asparagus spears and serve.

Early Summer Garden