What a great day! My friends at Brian Carter Cellars in Woodinville asked me to develop a recipe for an entrÃ©e to pair with the new release of their Corrida wine, a Temperanillo blend. So, first, I started at the tasting room, for wine samples and inspiration. Then, off for supplies, and back to my home kitchen, to prepare dinner. Mike Stevens and I talked about pork, possibly braised with spices to pair and echo the flavors in the wine. In the end, I prepared Sherry Braised Pork Chops with Moroccan Spices, and served it with this couscous.
lemon couscous with melted scallions
2 tablespoons unsalted butter
1 bunch scallions, finely chopped (about 1/2 cup)
1 1/2 cups chicken stock
3/4 cups couscous
2 tablespoons finely chopped parsley
2 teaspoons fresh lemon juice
salt and pepper to taste
Melt the butter in a medium saucepan over low heat; add the scallions and cook, uncovered, until tender, about 8 minutes. Add the stock and bring to a boil. Stir in the couscous, cover and remove from the heat. Let stand 5 minutes. Gently fold in the parsley, lemon juice and additional seasonings. Serve hot. Makes 4 servings.
I bet you will find the recipe for the pork on the Brian Carter website!