What better way to respect the wife’s food skills than riff on a solo piece she executed while you were out of town? Here, I offer my spin on an Anne Burrell Secrets of a Restaurant Chef offering. I replaced the roasted garlic chicken pieces with ground turkey and the roasted garlic with fresh ramps. The couscous works better in the large Israeli version as the soft plumpness works better here, a nice balance between real couscous and pasta combined with zucchini, sautéed onion and fresh tomato. The prep is as follows:
- 1-2 lbs ground meat (turkey, beef, pork, veal)
- 1 diced onion
- 1 tsp whole cumin and coriander, toasted and ground
- 1 cup wine
- 2 diced zucchini
- 2 cups couscous, cooked in boiling water for 5-6 minutes
- 2-3 cups chicken stock
- 2 diced tomatoes
- 1-2 bunches of ramps, sliced finely
Brown the ground meat and add the onion and cook for 5 minutes. Add the toasted, ground spiced and stir to coat. Cook for 30 seconds. Deglaze with the wine and add the zucchini, couscous* and stock. Cook for 15-20 minutes, simmering over medium heat. Add tomatoes and ramp white parts and cook for 5 additional minutes. Finish with a chiffonade of ramp greens and enjoy!
Don’t like/ can’t get some of the veggies above? Sub out as needed, using common sense as to when to add each replacement in the cooking process. Experimentation, friends… it’s the spice of life! Until next time, cook on!
*Your can add some or all of the couscous. If you like a lot of couscous as a bed, cook it completely on it’s own and serve it beneath everything else, gumbo-style.