Spring Saffron Couscous Romaine Bites
By Chef Mario Ortega, Quail Lodge - Covey Restaurant, Carmel Valley, CA

Chef Participant: Cooking for Solutions Conference 2006

Made with: Earthbound Farms Organic Romaine

Serves: 4

Ingredients: (use organic when possible)
1/2 cup English Peas (shelled)
2 tspn. Salt
2 tbls. Extra Virgin Olive Oil (good quality)
1 cup Couscous
1 cup Chicken Stock or Water
1/2 tspn. Saffron
1 sm. bunch Scallions (sliced thinly on the bias)
TT Kosher Salt
TT Freshly Ground Pepper
1 pkg. Romaine Heart Leaves (washed)

Procedures:
1. Place 5 cups of water in a small pan and bring to a boil over high heat. Add 2 teaspoons of salt to boiling water, then add English peas. Cook peas until crisp-tender, about 3 minutes, then drain immediately. Plunge peas into a bowl of ice water and let sit for 2-3 minutes; this will maintain their bright green color.

2. Drain well and set aside.

3. Place couscous in a shallow pan or bowl and drizzle with the olive oil. Rub the grains of couscous between your palms until coated with oil, about 2 minutes.

4. Heat stock and dissolve saffron in the stock, stirring to blend.

5. Add half of the stock to couscous and stir and fluff with a fork. Tightly cover pan with plastic wrap and let sit for 5 minutes in a warm spot. Add the remaining stock, fluff with a fork, and re-cover the couscous with plastic wrap. Let rest for 5 minutes.

6. Stir in peas and scallions just before serving, and season to taste with salt and pepper.

7. Place spoonfuls of the desired amount in the inside of each romaine heart leaf.

Plating:
Arrange filled leaves on serving platter and enjoy!