A recipe story.
In 2013, Blurb contacted me to produce a cooking video for their “Blurb Book Bash” event series. As a longtime Food Network fan, it was quite the thrill to host my own cooking segment from my tiny Marina studio apartment.
The 9-minute YouTube video was filmed and edited by TR Proz.
The cookbook is available in soft and hardcover editions from Blurb.
Photos from the shoot day are here.
A video recap of the celebration is here and was covered by KQED here.
Pomegranate Couscous
Serving suggestion: an excellent accompaniment to your holiday table with a distinctly fall-flavor
Ingredients (6-8 servings):
8 oz (approx 1.5 c) Israeli couscous
2 tsp olive oil
1.75 c water
1 large pomegranate, cleaned
3/4 c chopped salted pecans
1/2 c feta cheese crumbles
1/4 c chopped fresh chives
(For Dressing):
1 tbsp chopped fresh thyme
Lemon zest of 1 lemon plus half the juice
1/3 c olive oil
1 shallot, finely minced
1 tsp salt (plus more to taste)
Method:
Toast the couscous in olive oil until slightly browned and fragrant. Add 1.75 c boiling water to the couscous and adjust heat to maintain low simmer. Cover and cook for 10 minutes. Couscous will absorb the water. Full up with a spoon and allow too cool.
Stir in pomegranate seeds, chopped pecans, feta cheese, and chives.
Blend together thyme, lemon zest and juice, olive oil, shallot, and salt.
Dress the couscous with the dressing. Taste before serving, adjusting salt as needed. Can be kept in fridge for several days once mixed.
Serve at room temperature or slightly chilled.