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Renoir-inspired couscous with strawberries and loukaniko Recipe

by Mathea Tanner

Ingredients

For the loukaniko patties... 1 pound ground lamb (other ground meats work as well) 3 cloves of garlic, crushed The zest of one orange A splash of red wine (1 tablespoon or so) Red pepper flakes (to taste) 1/8 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1 teaspoon fennel seeds

For the couscous... 2 cups cooked Israeli couscous 1/2 cup shallots, sliced 2 cups wild arugula 1 cup hulled and halved strawberries Juice of half a lemon Salt and pepper to taste On the side... Greek-style yogurt

Directions

1. For the loukaniko, combine all the ingredients and form patties or links depending on your preference
2. I recommend broiling or pan frying on high heat (or grilling if available) until desired done-ness. Set aside, loosely covered in tin foil until ready to use. Reserve meat juice and fat to cook shallots.
3. For the couscous, cook shallots on low heat either in meat juices from loukaniko or olive oil until translucent (4 -6 minutes)
4. Meanwhile, scatter strawberries in a cookie sheet with a lip, or onto tin foil (create a lip to catch juices) and place under broiler on highest setting. Watch strawberries carefully and remove as soon as there is some blackening. The time varies widely based on your broiler. Remove and set aside until plating your finished dish.
5. When shallots are translucent, add your cooked couscous, arugula, lemon juice and salt and pepper to taste. Turn burner up to medium and toss. Cook until heated thoroughly and arugula is slightly wilted (a couple of minutes).
6. Plate cous cous, top with loukaniko, strawberries and a dollop of yogurt!

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