I make these muffins for a client who has celiac disease and nut allergies. Her daughter has dairy and nut allergies. I use gluten free flour and there are chocolate chips that are allergy free. Everyone in the family can enjoy these and not feel deprived.
| INGREDIENTS | DIRECTIONS |
|---|---|
Israeli Couscous 7 cups Vegetable Stock 12 strands Saffron 30 ½ cups Israeli Couscous Salt & Pepper (to taste) 1 tsp Garlic minced Charred Tomato Broth 9 medium Tomatoes, quartered Oil (as needed) 2 tbsp Garlic, minced 8 cups Vegetable Stock Salt & Pepper (to taste) |
Israeli Couscous 1 Bring stock and garlic to a boil. Add saffron and couscous. Stir to incorporate. 2 Turn off the heat once incorporated and cover with a lid for 20 minutes. 3 Fluff with whisk and pour onto a sheet pan to cool. Charred Tomato Broth 4 Toss tomatoes in a minimal amount of oil and place on char-broiler. Cook tomatoes until skin is well charred, about 7-8 minutes. Please remember to rotate the tomatoes so that all sides char evenly. Remove from the heat and place in a bowl, covered with plastic wrap, to rest for 10-15 minutes or until cool. 5 Crush tomatoes by hand into a saucepot and add the garlic and vegetable stock. Bring to a boil and allow simmering for 10 minutes. Remove from heat and puree using an immersion blender, completely emulsifying the tomatoes. 6 Return to the heat and simmer, reducing by 1/3. Season with salt and pepper. 7 For the finished dish….sauté your choice of fresh seasonal vegetables (we like to use red onion, asparagus, squash and spinach) over high heat until tender. Add 2 cups of couscous and enough charred tomato broth to create a light sauce (approx. 6 oz). Heat the couscous thoroughly in the stock, stopping short of letting the stock completely absorb into the pasta. Finish with feta cheese crumbles. |
Ingredients
Directions
Bring stock and garlic to a boil. Add saffron and couscous. Stir to incorporate.
Turn off the heat once incorporated and cover with a lid for 20 minutes.
Fluff with whisk and pour onto a sheet pan to cool.
Toss tomatoes in a minimal amount of oil and place on char-broiler. Cook tomatoes until skin is well charred, about 7-8 minutes. Please remember to rotate the tomatoes so that all sides char evenly. Remove from the heat and place in a bowl, covered with plastic wrap, to rest for 10-15 minutes or until cool.
Crush tomatoes by hand into a saucepot and add the garlic and vegetable stock. Bring to a boil and allow simmering for 10 minutes. Remove from heat and puree using an immersion blender, completely emulsifying the tomatoes.
Return to the heat and simmer, reducing by 1/3. Season with salt and pepper.
For the finished dish….sauté your choice of fresh seasonal vegetables (we like to use red onion, asparagus, squash and spinach) over high heat until tender. Add 2 cups of couscous and enough charred tomato broth to create a light sauce (approx. 6 oz). Heat the couscous thoroughly in the stock, stopping short of letting the stock completely absorb into the pasta. Finish with feta cheese crumbles.