Couscous Salad

Ingredients:


•1 cup couscous•1 cup boiling water•4-5 Tbsp. olive oil
•2-3 Tbsp fresh lemon juice•salt and pepper to taste
•1 tomato, diced small•1 small cucumber, diced small
•1 Tbsp. scallion, finely chopped•2 Tbsp. parsley, finely chopped
•3 Tbsp. pine nuts, lightly toasted

Preparation:

1. Spread coucous grains evenly in a bowl with a cover. Pour boiling water over couscous. Cover tightly. Let stand for 5 minutes.
2. In the meantime, whisk together the oil, lemon juice, salt and pepper. Adjust according to taste.
3. Drizzle 2 Tbsp. of oil mixture over couscous. Toss with a fork. Cover tightly. Let stand for another 2 minutes.
4. Uncover couscous. Fluff with a fork, being sure to break up any lumps. Cool.
5. Whisk remaining oil mixture, and drizzle over couscous. Toss with a fork.
6. Add finely chopped tomato, cucumber, scallion, parsley and pine nuts. Toss gently. Chill.
7. Garnish with a twig of mint and cherry tomatoes cut into halves.

Short Ribs

•4 to 6 beef short ribs•1/2 cup flour•2 tablespoons sweet paprika
•1 teaspoon chili powder•1 teaspoon salt•1/4 teaspoon ground black pepper
•1 tablespoon olive oil•2 cups apple juice•1 cup beef broth
•1 medium onion, chopped•1 to 1 1/2 cups frozen pearl onions, thawed

Preparation:

Toss short ribs in a food storage bag or paper bag with the flour, paprika, chili powder, salt, and pepper. In a large skillet over medium heat, heat the olive oil. Sear the ribs on all sides, about 2 to 3 minutes on each side. Transfer ribs to the slow cooker. In the same skillet, heat the apple juice and beef broth; pour over the ribs and add chopped onion. Cover and cook on LOW heat for 6 hours. Add the pearl onions and continue cooking for 3 to 5 hours longer.

Lamb and Asparagus stirfry

Lamb and Asparagus ingredients list:

1 chopped red onion.3 x garlic cloves crushed.
½ cup of dry white wine.3 cups of steamed sliced asparagus.
1 ½ lb boneless lamb chopped into small cubes.Salt to taste.
Freshly-ground black pepper to taste.
Instructions for Lamb and Asparagus:
Heat a large frying pan and add ½ of the wine.
Bring to the boil and add the onion and garlic, cook until softened.
Add the lamb and cook for about 6 minutes.
Add the rest of the wine and the asparagus.
Cover and cook for about 10 minutes, until lamb is tender.
Add pepper and salt to taste.