Israeli Couscous in the style of Paella
Serves 4
1.5 cups Israeli Couscous
2 cups chicken stock
1 pinch saffron threads
1 red bell pepper, julienned
½ yellow onion, julienned
1 cup fresh or frozen peas
¼ cup crushed tomato
¼ cup olive oil
2 teaspoon Pro Seasoning
Method of prep:
Bring chicken stock to a boil in a small saucepan. Drop the saffron threads in to steep. In the meantime, heat a braising pan with lid or 4 quart pot with lid over medium heat. Add the olive oil and sweat the onions and peppers until soft. Add the couscous and toast for about 1 minute. Next, add the chicken stock with saffron threads, crushed tomato, and Pro Seasoning. Stir, and bring to a boil while covered. Reduce heat to simmer and cook for 8-10 minutes. All of the liquid should be absorbed into the couscous. Add the peas to the couscous and allow them to heat thoroughly. Serve with pork chops and sauce!
Levant spiced pork chops
Serves 4
4 Thick cut boneless pork chops
4 Tablespoons clarified butter
2 Tablespoons all purpose flour
2 cups chicken stock
Spice mix:
1 Tablespoon Pro Seasoning
1 Tablespoon ground cinnamon
1 teaspoon cumin
1 teaspoon grated nutmeg
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground Ginger
Method of prep:
Pat pork chops dry and season with spice mixture. Heat a large skillet or sauté pan over medium high heat. Add clarified butter when pan begins to smoke slightly. Next, place the porkchops in the pan and reduce the heat to medium. Turn the porkchops over after 2 minutes. Cook to an internal temperature of 150 degrees (about 8-10 minutes). Remove pork chops from the pan and set aside to rest on a plate. To the sauté pan, add 2 cloves minced garlic and 2 Tablespoons flour. Whisk the flour to form a roux. Cook the roux for about 1 minute, whisking constantly. Next, whisk in 2 cups of cold chicken stock and bring to a boil. Season with the spice mixture to taste. Serve sauce over pork chops!