Friday, May 9, 2008

Couscous with Lime-Scallion Sauce

After a major overindulgence at lunch (a catered party to celebrate someone's 10th anniversary with my company) today, I was ready for something a little lighter for dinner. I picked up two yellowfin tuna steaks at Plum Market and whipped this up as a side dish to go with the grilled fish. I just wanted something light and fluffy but with a vegetable component as well.

  • 1 1/2 cups water
  • 1 cup couscous
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1 red bell pepper, seeded and finely diced
  • 1 carrot, peeled and finely diced
  • 6 scallions, thinly sliced
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 tsp ground cumin
Nothing like freshly chopped vegetables!

In a medium saucepan, bring the water to a boil; add the couscous, salt, and oil. Remove from the heat; let stand until the water is absorbed, about five minutes. Fluff with a fork. In a large bowl, combine the bell pepper, carrot, scallions, lime juice, parsley, and cumin. Add the couscous and toss to combine. Refrigerate, covered, until chilled.

I admit I did not allow the couscous to chill for the recommended three hours. We would not have eaten until 10:00 at that rate. It was fine anyway. The grilled tuna steaks came out perfectly and the meal was just what I wanted: light yet satisfying and flavorful. We had a 2006 Beaulieu Vineyards (California) Pinot Noir with our meal.

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