Moroccan Seared Pork Tenderloin with Red Grape Couscous
Recipe at:
Pan-roasted spiced pork is paired perfectly with a savory and sweet Israeli couscous. The spiciness of the Moroccan flavors will pair nicely with the sweet fresh grapes, and the pomegranate molasses ties the dish together with its smoky sweet sourness. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
Andy Makes Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes herb rice with scallions and saffron. This recipe is a labor of love. This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo. And while the fried shallots are not traditional (you can take them out if you’d like), they add a crunchy layer to the dish.
Check out the recipe here:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Andy Makes Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit
Radicchio, Blue Cheese and Pine Nut Salad
A simple starter or an easy lunch doesn't get much better than this wonderful combination of radicchio, blue cheese and pine nuts with honey mustard dressing.
This recipe is from my new cookbook Through the Seasons, which accompanies season three of my television show The Free Range Cook.
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Recipe Campfire Couscous with Zucchini and Pine Nuts Recipe
Recipe - Campfire Couscous with Zucchini and Pine Nuts Recipe
INGREDIENTS:
●4 tablespoons vegetable oil
●1 medium garlic clove, thinly sliced
●Chef's Salt and Pepper Mix
●3 cups dry Israeli couscous
●4 1/2 cups water
●1 fresh thyme sprig
●2 medium zucchini, seeded and cut into small dice (about 1/2 cup)
●1/4 cup toasted pine nuts
●3 tablespoons Zante currants
How to make Israeli Couscous and Kale Salad #couscousrecipe #israelicouscous
Ingredients
½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
3 tablespoons fresh lime juice (from 1½ limes)
1 cup Vegetable Stock or no-oil, low-sodium store-bought vegetable stock
½ small onion, finely chopped (about ½ cup)
2 small garlic cloves, minced (about 1 teaspoon)
½ teaspoon curry powder
¼ teaspoon ground cumin
¼ teaspoon sweet or mild paprika
1 cup whole wheat Israeli couscous
½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)
½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)
¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)
4 scallions, white and green parts thinly sliced (about 1 cup)
¼ cup finely chopped fresh parsley
3 tablespoons finely chopped fresh basil
2 tablespoons raisins or currants
2 tablespoons toasted pine nuts
sea salt and freshly ground black pepper
Instructions
In a medium bowl, place the kale and lime juice. Mix well so the leaves are well coated. Set aside.
In a large saucepan, place the Vegetable Stock, onion, garlic, curry powder, cumin, and paprika. Bring to a boil over medium heat, and add the couscous. Cook over medium heat, uncovered, until the liquid has been absorbed and the couscous is al dente, 5 to 10 minutes. Add 1 to 2 tablespoons water toward the end of cooking if the liquid is absorbed and the couscous starts to stick to the pan. Transfer to a large bowl and let cool.
Add the reserved kale to the bowl with the couscous along with the tomato, bell pepper, cucumber, scallions, parsley, basil, raisins, pine nuts, and salt and pepper to taste. Mix well and adjust the seasoning. Chill in the refrigerator until ready to serve.
Israeli Couscous with Kale Pesto and Sauteed Veggies - Episode 74 - Reveena's Kitchen
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