These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.
About Renée Behnke
Renee Behnke is the president emeritus of Sur La Table. She and her husband purchased the original store in Seattle’s Pike Place Market in 1995, and they’ve since expanded Sur La Table to more than 75 stores nationwide and established its cooking class program. She previously served as a buyer for Nordstrom and worked for a catering company. Behnke is the author of Memorable Recipes. @happycook15
Halibut with Nut Crust and Apple Vinaigrette
Halibut fish fillets are crusted with a mixture of grand hazelnuts, lemon zest, thyme, and mustard. A terrific fish recipe for entertaining.
Confetti Pasta Salad with Yogurt Dressing
Fusili pasta, bell peppers, celery, onions, olives, and pickles are tossed in a tangy dressing made from Greek yogurt. A perfect summer pasta salad.