Peach Dish - Prismic
Peach Dish est. 2013
For more information about the ingredients in this box, go to www.peachdish.com/recipes Share your photos using #peachdishmeal
Vegetables & Couscous 2 3/4 cups water, divided* 3/4 cup couscous 1 medium sweet potato, peeled, quartered and cubed 2 medium carrots, peeled, halved and cubed 2 tablespoons butter, divided 1 teaspoon PeachDish salt, divided 1 each sprig of fresh rosemary, leaves removed and minced 2 green onions, whites and greens separated, thinly sliced 8 mustard green leaves, thinly sliced Black pepper, to taste* 1/4 cup roasted, salted peanuts Spiced Yogurt: 1/4 cup Greek yogurt 1 teaspoon honey 1/8 teaspoon ground red pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander
Sweet Potatoes, Carrots, Mustard Greens and Couscous with Spiced Yogurt, Rosemary and Peanuts Recipe Courtesy of Chef Robert Lupo
1. Please read entire recipe card before beginning. 2. In a small saucepot with a lid, bring 1 1/4 cups of water to a boil over high heat. When the water boils add the couscous, turn the heat off and cover with lid. After 10 minutes fluff couscous with a fork, re-cover and set aside. 3. In a large sauté pan combine sweet potatoes, carrots, half of butter, 1 1/2 cups of water and 1/2 teaspoon Peachdish salt. Place the pan over high heat, bring to a boil and cook on high for 10-12 minutes. 4. While the potatoes and carrots are cooking make the spiced yogurt. Combine all the ingredients in a small bowl, whisk to incorporate and set aside. 5. When all of the water has evaporated from the sweet potato pan, turn heat down to medium, add the remaining butter, rosemary, green onion whites and mustard greens. Stir to incorporate. The sweet potatoes and carrots should be getting a little crispy at this point, browning from the butter. 6. Cook the mustard greens until wilted, remove the pan from the heat and season to taste with Peachdish salt and black pepper. Divide the couscous onto two plates, top with the vegetables, drizzle on the spiced yogurt and then top with the roasted peanuts and green onion greens. Enjoy! Yield: 2 servings Preparation Time: 25 minutes Cook Time: 20 minutes *Ingredients not included in your PeachDish box.
For more information about the ingredients in this box, go to www.peachdish.com/recipes Share your photos using #peachdishmeal
Vegetables & Couscous 2 3/4 cups water, divided* 3/4 cup couscous 1 medium sweet potato, peeled, quartered and cubed 2 medium carrots, peeled, halved and cubed 2 tablespoons butter, divided 1 teaspoon PeachDish salt, divided 1 each sprig of fresh rosemary, leaves removed and minced 2 green onions, whites and greens separated, thinly sliced 8 mustard green leaves, thinly sliced Black pepper, to taste* 1/4 cup roasted, salted peanuts Spiced Yogurt: 1/4 cup Greek yogurt 1 teaspoon honey 1/8 teaspoon ground red pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander
Sweet Potatoes, Carrots, Mustard Greens and Couscous with Spiced Yogurt, Rosemary and Peanuts Recipe Courtesy of Chef Robert Lupo
1. Please read entire recipe card before beginning. 2. In a small saucepot with a lid, bring 1 1/4 cups of water to a boil over high heat. When the water boils add the couscous, turn the heat off and cover with lid. After 10 minutes fluff couscous with a fork, re-cover and set aside. 3. In a large sauté pan combine sweet potatoes, carrots, half of butter, 1 1/2 cups of water and 1/2 teaspoon Peachdish salt. Place the pan over high heat, bring to a boil and cook on high for 10-12 minutes. 4. While the potatoes and carrots are cooking make the spiced yogurt. Combine all the ingredients in a small bowl, whisk to incorporate and set aside. 5. When all of the water has evaporated from the sweet potato pan, turn heat down to medium, add the remaining butter, rosemary, green onion whites and mustard greens. Stir to incorporate. The sweet potatoes and carrots should be getting a little crispy at this point, browning from the butter. 6. Cook the mustard greens until wilted, remove the pan from the heat and season to taste with Peachdish salt and black pepper. Divide the couscous onto two plates, top with the vegetables, drizzle on the spiced yogurt and then top with the roasted peanuts and green onion greens. Enjoy! Yield: 2 servings Preparation Time: 25 minutes Cook Time: 20 minutes *Ingredients not included in your PeachDish box.
