From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Summer Sardinian couscous with fresh vegetables
1 small zucchini, diced
1 small carrot, diced
2 stalks celery, diced
2 cups chicken stock
2 cups Sardinian fregula
1 pinch saffron
1 bay leaf
3 ripe roma tomatoes, diced
3 shallots, chopped
1 bunch parsley, chopped
2 basil leaves, julienned
5 ounces pitted kalamata olives, sliced
1 cup extra virgin olive oil
2 lemons, zested and juiced (separate juice and zest)
1 orange, zested and juiced (separate juice and zest)
salt & pepper to taste
Bring water to boil in large stock pot. Add zucchini, carrot, and celery and cook for 30 seconds
Remove and transfer immediately to an ice bath. Drain and set vegetables aside to cool.
In a large stock pot, bring chicken stock to a boil. Once boiling, add the fregula, saffron, bay
leaf and a pinch of salt. Stir, and then cover. Reduce heat to low and simmer for 10 minutes.
All liquid should have been absorbed by the fregula. Remove from heat. Spread the fregula on
to a sheet pan and let cool for 5 minutes.
Add fregula and vegetables to a large bowl. Add tomatoes, shallots, parsley, basil, olives. Stir
to combine. Stir in extra virgin olive oil and citrus juices, toss well. Put into serving dish or
platter and sprinkle with lemon and orange zest. Served chilled.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com