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Couscous with Figs, Bacon & Goat Cheese

Goat Cheese stuffed Figs wrapped in Bacon and Sauteed are quite popular as an appetizer. The flavors are wondrous and succulent together. I love Lebanese Style Couccous;  http://www.tasteofbeirut.com/2012/02/lebanese-couscous-moghrabieh/

I use it often, it is so versatile, you can serve it hot or cold. What you add to it is as infinite as your imagination. For this recipe I’m going to use the flavors of the appetizer I’ve described above.

1 Cup Lebanese Style Couscous

1/2 Cup Walnuts, chopped

1 Tablespoon Olive Oil

12 Ounces Thick Cut Smokey Bacon, cut into 1/4 inch pieces

3 or 4 Stalks Celery Root, course chopped

1 Large Yellow Onion, course chopped

8 Ounces White Mushrooms, course chopped

8 Ounces Mission Figs, fine chopped, (I cut these in 1/2 when I made it, the big pieces of Fig are too intense. When I make this again I will fine chop my Figs).

750 mm Bottle Pinot Grigio, yes, I used a whole bottle of wine, don’t worry, it is soooooo good!

4 Ounces Goat Cheese, crumbled

Salt & Pepper to taste

1/8 Teaspoon Nutmeg

Start by toasting the Couscous and Walnuts in about 1 Tablespoon of Olive Oil. Toast/ Saute until a golden brown in color. Stir frequently to avoid burning. Now set these aside for later.

Smokey Bacon Cut in 1/4 Inch Pieces

Put the cut up Bacon into a 4 Quart Heavy Kettle. On medium temperature start crisping the Bacon. After Bacon is about 1/2 Crisped, add Celery Root, Onion, and Mushroom, season to taste with Salt & Pepper, add Nutmeg. Mix together and continue sauteing. When Onion just become translucent add Couscous, Walnuts and Figs. Stir together and pour in about 1/3 of the Pinot Grigio. Bring temperature up, just to the boil. Adjust temperature so it is at a slow boil. Stir regularly. Add more Pinot Grigio as liquid in Kettle reduces. Cook, watching and stirring and adding Wine until all Wine has been added and Couscous mixture has no setting liquid in it.

Mission Figs & Walnuts. I cut Figs in halve, Will be better if Chopped.

Remove from heat, stir in Goat Cheese and serve! Good Hot as well as Cold!

Couscous with Bacon, Figs & Goat Cheese!

 

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