Sunday, June 12, 2011

Pearl Couscous with Brown Butter, Sizzled Sage and Walnuts

I can not lie, this week has been a doozie.  Work is flat out kicking my butt - too many projects, too many priorities and not enough time!  It is enough to drive a foodie to cook excessively.  By Friday I am in need of a de-stressing detox and someone to hide the carton of cookies and cream ice cream I have stashed in the back of the freezer.  
I check the pantry for a healthier alternative before the cookies and cream wins the battle of the dinner plate.  I manage to find some whole wheat pearl couscous, walnuts and dried figs.  This may sound like a weird combination but it actually gives me dinner inspiration.

Dinner tonight will be brown butter couscous with sizzled fresh sage and walnuts paired with a fig, goat cheese and walnut salad.  Sounds fancy doesn’t it?  It is actually a really easy dinner to pull off.

Brown butter is one of my favorite indulgences.  Browning butter only takes a couple of minutes in the skillet and you are rewarded with a nutty rich butter experience.    Once the butter is browned simply add some fresh chopped sage and walnuts let it sizzle for for another minute or two and toss it with the cooked couscous.  Capital “P” - Perfection!

My fig and goat cheese salad was another easy thrown together thing.  It doesn’t even require a recipe just an assembly list - green leaf lettuce, yellow bell pepper, sliced dried figs, goat cheese and toasted walnuts.    I topped it with a balsamic vinaigrette.  

Friday detox dinner accomplished!  One delicious dinner and a lovely glass of pinot noir  later and the stress level has come least until Monday comes back around again.  

Pearl Couscous with Brown Butter, Sizzled Sage and Walnuts
Prep time: 2 minutes - Cook time: 23 minutes - Makes: 4 servings
1 1/2 cup whole wheat couscous
4 tablespoons butter
6 leaves fresh sage, chopped
1/2 cups chopped walnuts
Cook couscous according to package directions.
Place butter in a large skillet and put on high heat.  Sizzle the butter until it turns brown.
Add chopped sage to the butter.  Sizzle the sage for 1 minute stirring occasionally.  Add walnuts and sizzle for another 20 seconds.  Add the drained cooked couscous, toss together and serve.

No comments: