Buttery Bourbon Couscous

Recently I was craving the butter that was in my fridge - so I hunted down a vehicle that would provide me with buttery goodness. I've served it as an all-in-one bowl meal with goat cheese and veggie sausage stirred in, or as a side to a meal with roasted broccoli and a big salad.

Ingredients:
4 cups Israeli Whole Wheat Couscous (this isn't easy to find, but I discovered mine in a market that has a huge section of items imported from Israel. Regular Israeli couscous can be found everywhere.)
1/3 cup unsalted butter (I used sweet cream butter) + 1 pat for added before serving.
1/2 cup Dried Cranberries
1/4-1/2 cup Sliced Almonds
Dash of Bourbon (up to 2 oz)
Spices in abundance! 
Basil (I used two frozen Dorot cubes)
2 tbs Pereg "American Hamburger spice mix" - this includes Paprika, Black Pepper, Garlic, Salt, Coriander, & Cumin
1 tbs Zaatar
2 tbs Parsley (I had an abundance of dried parsley)
2 pinches Sumac
1 pinch Ginger

Cooking Instructions:
In a medium saucepan, toast the couscous over medium-high heat (I sprayed the pan w/spray oil first).
While toasting, boil 6 cups or so* of water to add to pan.
Once you add the water, also add dried cranberries so they can hydrate as well.
As the water comes back to a boil add butter, bourbon and spices.
Lower to a simmer, cover for 5 minutes. At 5 minutes, remove top, stir, add almonds, and taste - it probably needs an additional 1-2 minutes. For the bowl version, depending on your veggie sausage cooking instructions, you might be able to add them in to cook in these final minutes. Finally, add that last pat of butter as you fluff to serve.

Enjoy!

*I'm always generous with my water measurements in couscous, whatever the package says, I add about a 1/2 cup more. No one ever complains, and particularly if you aren't serving it immediately, or if reheating to serve later, the grain keeps absorbing moisture.

MAD for Mushrooms Couscous

First an apology: I was so hungry, I didn't take a picture! On the next take, I promise.
Second: This is a warm and yummy treat. I didn't have a protein ready to go, so I used frozen edamame, which were great for texture and color but this could easily be served beside any fish.

1 Tbs butter (unsalted)
1/4 cup white wine (Herzog Chenin Blanc)
8 oz sliced cremini mushrooms
4oz Shitaki caps, halved (use more!!)
6 oz Edamame (frozen, shelled)
6 oz Sweet Green peas (frozen or canned)
1/2 cup whole wheat couscous (prep according to directions w/butter or evoo and salt)
Spicy garlic blend (a few turns - it's kirkland brand from costco- garlic, chili flakes and sea salt)
2 frozen tsp size cubes of basil

Bring correct measure of water to a boil in a sauce pan. (For couscous)

Melt butter in medium frypan or wok, lower heat to medium then toss in the mushrooms (I started with the shitakes so that they would absorb the flavor of the butter, then added creminis)

Once pan is dry, pour in a small amount of the wine, stirring the mushrooms. Sautee 4-5 minutes before adding in the edamame. (I added it in frozen)

Add a bit more of the wine, basil, spicy garlic and stir.

Once couscous water boils, add butter, salt and couscous, cover, and remove from heat. (it's 5 minutes from here)

Add remainder of wine and peas to the mushrooms, stirring again.

Fluff couscous, place in bowl and pour mushrooms on top.

Enjoy!

Edamame Salad with Miso Vinaigrette

A refreshing, healthy treat!

This is a great go to dish for a big potluck meal when you want promise of flavor and protein. I love the bright colors and flavors, and this has already inspired friends to make similar versions. I don't usually make this with lettuce but realized it would go a lot farther if I put in crispy romaine hearts... glad I did, after I left the meal ran into more friends on the way home sitting by the fountain on 100th and Riverside drive, so I shared it again there.  Another tip is that it's a great make ahead dish. Extra tasty when the veggies get to marinate, so give it a try that way too!

This time I whipped up the dressing in a bowl with a top so I could easily shake it up and taste test w/celery before adding it in. Feel free to experiment and tell me what you're up to. I almost always make this by grabbing whatever on my asian shelf seems exciting, so it could be adjusted for a lot of different palates! Enjoy.

Dressing:
1 tbs White Mellow Miso Paste
2-3 tbs Warm Water (to melt miso in)
Sesame oil
3 tbs Citrus juice (orange, lime or lemon otherwise - if you're using fresh, throw in some zest too!)
2 tsp Lime liquor (mine is Bartenura, I used to use a ginger vodka, but I'm out!)
3 tbs Rice Vinegar (I used pesto rice vinegar in this version)
Ginger (fresh or ground, 1/2 tsp)
Garlic (usually 1tsp ground, this time I boiled 4 cloves w/the edamame)
Tamari or Soy sauce (I used shoyu this time, and try to keep it gluten free so everyone can enjoy)
Salt (to taste)
1 tsp Mustard powder
1-2 tbs mirin
2 tsp brown sugar
More options: allspice, chili flakes or chili oil, dried beer, sherry if you're out of mirin

Vegetables:
Edamame (shelled frozen)
Red pepper
Celery (leaves included)
Pea Shoots
Avocado
Romaine heart
Mushroom stems, crumbled
Scallions (chopped)
(past recipes I've used corn or baby corn, sliced mushrooms, water chestnuts, or radishes)

Chop veggies a consistent size, waiting to chop avocado until the rest of the ingredients are mixed (even dressed) and then add it in. I use the greens and whites of the scallions, but whatever you have on hand. I also tore the romaine and the pea shoots.

For the dressing, start by melting miso into warm water (I try to use as little warm water as needed for miso to melt) then add in oil, emulsify, spices, juice, liquor, soy, mirin and shake it up. Taste by dipping celery or lettuce into dressing and adjust accordingly, then pour over vegetables.