Lemony Couscous with Creamy Sorrel Sauce by
Inspired by GirlandtheKitchen.com and SeattleTimes.com
Ingredients
Couscous:
1 cup pearl couscous
1 tbsp of butter
Bulb and stem of Veggie box ramps, thinly sliced and roots removed (reserve leaves)
Zest of half a lemon (plus more for garnish)
1 1/4 cup stock or water
1/4 Parmesan (shredded plus more for garnish)
Sorrel Sauce:
Full share Veggie Box sorrel, cut into thin strips
2 tablespoons unsalted butter
1/4 cup heavy cream
Salt and pepper, to taste
Pinch of cayenne and/or nutmeg (optional)
Instructions
Heat small pot with a tablespoon of butter, sliced ramp bulbs, and the zest of half a lemon.
Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the ramps and the lemon zest. Give this about 3 minutes. You are sweating the aromatics, not browning them.
Throw in a cup of your pearl couscous and toss everything together, ensuring your couscous is covered by the ramp and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
Pour in 1 and 1/4 cups of chicken or veggie broth/stock or water. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Top it with the following sorrel sauce, in a bowl with some more lemon zest and sprinkle of shredded parmesan.
Wash sorrel and remove stems and any woody ribs. Roll leaves into cigar shape and thinly slice.
In a large saucepan, melt butter. Add sorrel and cook, stirring, over medium heat until it melts into a purée — 2 to 3 minutes. Whisk in the cream. Simmer for another 2 to 3 minutes while adding seasonings. Sauce should thicken. Stir into couscous.
I recommend serving this with the your reserved ramp leaves, sautéed, and some roasted asparagus, chopped, for a Veggie Box feast!
Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the ramps and the lemon zest. Give this about 3 minutes. You are sweating the aromatics, not browning them.
Throw in a cup of your pearl couscous and toss everything together, ensuring your couscous is covered by the ramp and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
Pour in 1 and 1/4 cups of chicken or veggie broth/stock or water. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Top it with the following sorrel sauce, in a bowl with some more lemon zest and sprinkle of shredded parmesan.
Wash sorrel and remove stems and any woody ribs. Roll leaves into cigar shape and thinly slice.
In a large saucepan, melt butter. Add sorrel and cook, stirring, over medium heat until it melts into a purée — 2 to 3 minutes. Whisk in the cream. Simmer for another 2 to 3 minutes while adding seasonings. Sauce should thicken. Stir into couscous.
I recommend serving this with the your reserved ramp leaves, sautéed, and some roasted asparagus, chopped, for a Veggie Box feast!