This simple side dish is satisfying, easy, and fairly mild (so it plays well with almost any protein).  It may look a little spicy because of the chile bits in it, but it actually isn’t spicy at all.  Nora chilies are an earthy, sweet, but not spicy variety commonly used in dishes like paella. You …

Fluffy, tender halibut cheeks fried in a very light batter & served over green herbed Israeli couscous colored & flavored with a parsley “pesto.” A lot of light batter recipes rely on the use of carbonated beverages to help make them extra light.  Of course, this means you have to use the batter immediately after …

Risotto doesn’t have to be made with rice.  You can actually make it (using the same basic risotto technique) with fregola sarda.  Fregola sarda is essentially Italian couscous, made with durum semolina & toasted for a mottled brown look and delightfully nutty aroma.  The resulting dish has all the same swoon-inducing flavor and smoothness of …

This clear, comforting soup is filled with goodies for your spoon to find. Chunks of parmigiano rind (yes, it’s edible!), fregola sarda (a toasted Italian couscous), Italian sausage, and diced nettles are all in your bowl waiting for you. If your grocery store doesn’t offer extra parmigiano rind for soups at their cheese counter, ask …

Fregola sarda is a durum wheat pasta that closely resembles couscous and has been toasted.  When cooked it has just a bit of chew to it and a subtle nuttiness.  In this salad it’s blended with a creamy coconut curry sauce, tender shellfish, and finely chopped raw veggies for crunch. Ingredients:  (Makes 8 Servings) ½ quart (dry) Large Fregola …

Pomegranate Molasses and Grains of Paradise Grilled New Zealand Striploin Steaks, Saffron Pearl Couscous with Olives and Pimentos, Black Olive Foam In this preparation, the New Zealand Striploin steaks are marinated in a mixture of Pomegranate molasses and Grains of Paradise, an aromatic spice native to West Africa similar to black pepper. The resulting grilled …