The Fork You crew recently enjoyed another great lunch at South Hills Market and Cafe. Yes, I got the ham and brie…again.
I enjoy looking at all the food in the cases as we walk to our table. I noted foie gras with apple, broccolini, crab cakes, meatloaf, organic whole roasted chicken, Monroe County roasted potatoes and more. I considered buying food for tonight’s dinner, but Ron already told me about his plan for Thai peanut chicken for dinner. Oh well, next time I will take food home.
A new Market Side graced the glass front cases: Citrus Cous Cous. I usually get the Pastina – tiny balls of pasta, reminiscent of BBs, combined with feta, sun-dried tomatoes, black olives and a vinaigrette finish – but today the pastina was absent from the available options. I was not at all interested in the beet salad, although Daniel tried it once, and the Mediterranean salad had a lot of artichoke hearts in it. Good for other people, but I’m not that crazy about the ingredient. There was a fourth option but I don’t recall what it was. I chose the cous cous because it was the lesser of the four evils, so to speak.
Wow! Was it ever tasty! I would never voluntarily eat golden raisins or cranberries, both star ingredients of this dish. However, combined with the subtle bite of the green onion, the flavors were complimentary. SHM&C is one of those places, like Delish and Vandalia Grille, where you need to trust. These folks know how flavors play together on the palate. You likely can’t miss with anything on the menu.
Daniel and Misty both bought a pint of cous cous to take home for around $4.
I didn’t take any home, but I couldn’t stop thinking about the delicious cous cous. Having enough of the torture, I decided to try my hand at recreating the dish at home. Maybe Chef Arbaugh will write in and tell me how close I came to the mark. My version tasted pretty darn good to me! Misty said “I think I like yours better. It’s orangey-er.”
Here’s my recipe:1 box whole wheat quick-cooking cous cous – plain flavor – I used Near East brand 1 tablespoon olive oil 1/2 teaspoon salt 1 orange chicken stock 3 green onions 1/2 to 1 cup golden raisins 1/2 to 1 cup dried cranberries Zest half the orange and reserve. Juice the orange. Add the juice and enough chicken stock to measure the total amount of liquid called for on the box directions for the cous cous. Put the liquid, the olive oil, and the salt in a medium saucepan and bring to a boil. When the liquid boils, add the cous cous and remove from heat. Put a lid on it and let it sit for 5 minutes. Fluff with a fork and transfer cous cous to a serving bowl to cool. Thinly slice the green onions. Add the green onion, cranberries, golden raisins and reserved orange zest to the cous cous and combine. Chill the cous cous until ready to serve. Variation ideas: add some chopped fresh mint or toasted slivered almonds.