Closing thoughts on cooking, couscous and a culinary cruise

For many Americans, life is go, go, go. With never-ending to-do lists and hectic schedules, cooking a delicious and nutritious meal can seem like an overwhelming task—but it’s really easy if you know what you’re doing! It’s all about finding some go-to recipes, using all of the short cuts you’ve learned and getting comfortable in the kitchen.

When making my Louisiana Chicken with Creole Couscous, here are a few tips that’ll help you get this dish to your table in minutes:

• Use precooked chicken. It tastes great, and can speed up the preparation of any meal.
• Chop your vegetables into a smaller dice. This gives the veggies more surface area, which allows them to cook faster.
• Make sure to slice your celery thinly and chop into a fine dice to ensure that it cooks completely in a short amount of time.
• Use a tablespoon to scrape the seeds from your hot pepper—or leave the seeds in if you like your food to have a spicy kick.

Well friends, this is the end of my culinary journey with you around the world. I hope you’ve enjoyed my quick, tasty recipes featuring Near East couscous as much as I have. Over the last few months, I’ve seen some great recipe suggestions from all of you on our Near East Dish Facebook page—and I hope you to continue to share your ideas and keep experimenting with couscous!

Happy cooking,

Chef Bowen

P.S. Be sure to enter the Near East sweepstakes and answer our remaining weekly trivia questions to earn bonus entries through August 31 for a chance to win our grand prize, a Mediterranean Culinary Adventure Cruise! The winner will be announced in September.

Cooking in the melting pot

Back to the USA! We’re on the home stretch of our journey … and don’t think for a minute that because we’ll be cooking familiar foods that they won’t be interesting, delicious and packed with flavor!

Similar to my native country, Canada, what gets me excited about cuisine in America is that there isn’t just one true cuisine. Food in America is heavily influenced by the melting pot of people who live there—and where in the country they live! Think of the spicy flavors of the Southwest, the tasty gumbos of Louisiana, the sweet potato pies of the south and the creamy chowders of the Northeast—just to name a few. Is your mouth watering yet? Mine certainly is!

Growing up, my family and I would eat meals made from scratch with vegetables and herbs picked from our own garden—and this has shaped many of my own philosophies about food. I’m happy to see that many Americans are starting to see the value of eating fresh, local foods. They’re stepping out of their comfort zones to try something different—while still staying true to their own favorites and traditional family recipes.

So, where does couscous fit in? I’ve got a few ideas for you. Use couscous as a side dish—or, as a way to unite the flavors of your main dishes. Use it in place of another starch, such as rice or other pastas. The fact is, couscous’ quick cook time and flexibility make it easy to incorporate into your go-to American (or Canadian!) recipes. And, it’ll add variety to your diet and help introduce bold new flavors.

For my American dish, Louisiana Chicken with Creole Couscous, I was inspired by authentic Southern cooking. The combination of spicy Creole seasoning (you can find low-sodium versions in many local grocery stores) with the flavors in Near East Herbed Chicken Couscous is absolutely mouth-watering! Real home cooking in a hurry. Nothing wrong with that!

In my next post, I’ll show you how to get a sensational regional American dish on the table in no time. And, while this is the last stop on our world cuisine tour, I hope during the last few months you’ve been inspired to continue on your own culinary journey and create unique and creative recipes that incorporate worldly ingredients and the authentic flavors of 100% natural Near East Couscous!

Happy cooking,

Chef Bowen

Bring home the taste of Asia… in 5!

In my career, I’ve had lots of experience cooking Asian foods—and I’ve learned a thing or two on how to get these amazing delights to the table fast. Like I mentioned in my last post, Asian cuisine features many different spices, herbs and sauces. And while the many wonderful flavors of Asian cuisine are complex, the dishes are easy and quick to prepare!

Here are a few tricks of the trade to keep in mind when you’re making my Bangkok Prawns with Coconut-Infused Couscous:

• Make sure you keep your work area clean. Getting clutter out of the way will help you find what you need fast, and make your cooking experience more enjoyable.
• A simple tablespoon can be your friend! Use it to peel ginger, take the seeds out of your red pepper if you like your dishes less spicy and to help juice limes.
• Try to use fresh herbs whenever possible for maximum flavor—but feel free to substitute fish stock for chicken stock if you have some on hand for a delicious twist to this recipe.
• When you’re plating your dish, create a bed of couscous on the bottom, and then top with the plump prawns and sauce! This will allow the sauce to soak into the couscous and ensure you get a taste of all the goodness of your meal with every bite.
  

Next month, we’re heading back to the USA for our final stop on our world culinary journey. While I’m sad to see our tour come to an end, I’m excited to show you how you can use Near East Herbed Chicken couscous to create a tasty, authentic Southern meal: Louisiana Chicken with Creole Couscous! Be sure to visit aroundtheworldin5.com on August 1 to check out my recipe and give it a go.

Śubh yātrā (Hindi/English translation: Happy journey!),

Chef Bowen

Many worlds, many dishes …

The next part of our culinary tour around the world takes us even further east to the vast continent of Asia. Many people immediately think of Chinese, Thai or sushi when someone suggests Asian food—but really, there are so many more tastes to discover!

As a chef for a popular Asian/fusion restaurant in Nanaimo, Canada for many years, I’ve dabbled in many types of Asian cuisine. Indian food incorporates a variety of aromatic spices like turmeric, coriander and cumin. Thai food emphasizes the balance of sweet, salty, sour and spice in its dishes and features fresh herbs like lemongrass and cilantro. I could go on and on (and get hungrier and hungrier!) … but you really just need to get into the kitchen and sample these cuisines for yourself. The dishes aren’t as complicated as they may seem, and they’ll certainly spice up your weekly dinner menu!

One thing I’m sure you’ve noted about Asian cuisine from the creamy curries of India to the zesty stir-fries of China is that rice plays an important supporting role on most Asian menus. To try something different, follow my lead and substitute Near East Original Plain couscous for rice in your next Asian dish. It’s easy and quick—and will add a wonderfully unique texture to your meal.

For my Thai-inspired dish, Bangkok Prawns with Coconut-Infused Couscous, I added light unsweetened coconut milk and reduced-fat, reduced-sodium chicken broth to transform Near East’s versatile Original Plain couscous into something truly special (be sure to shake the coconut milk well before opening the can!). I topped the couscous with a decadent sauté of juicy prawns, spicy peppers, a squeeze of lime and fresh herbs.

Coming up in my next post, I’ll share some ideas on how you can bring my dish—and other delicious Asian fare—to the table in just five minutes. And next month, our culinary adventure is coming full circle—we’ll be back in the USA! So get ready for an exciting twist on regional American cuisine featuring Near East’s Herbed Chicken couscous.

Śubh yātrā (Hindi/English translation: Happy journey!),

Chef Bowen

Eggplant, chickpeas and couscous… oh my!

In life—and in cooking—it’s important to have a sense of adventure. I love trying new things whether it be hiking, teaching, gardening… or trying new spices and flavor combinations. I was really intrigued with the idea of creating a Middle Eastern dish; the ingredients used in the region are unique, delicious and inspirational!

While new ingredients and techniques can sometimes be intimidating, the results of your efforts will be well worth it once you dig into a simply delectable dish that’s easy to prepare! Here are a few things to keep in mind when you’re making my Middle Eastern Couscous with Eggplant and Chickpeas that will make preparation a breeze:

• Make sure you slice your eggplant evenly and place the slices on a single layer in your pan. This will ensure it cooks quickly and at the same rate.
• To unpeel garlic, lay a clove on your cutting board and smash it using the backside of a spoon. This will pop the clove right out of its skin—which, believe me, is a lot easier than peeling it by hand!
• Before you slice into a lemon that needs juicing, roll it firmly on your cutting board to break up the pulp on the inside—this will make sure you get more of the good stuff.
• Before you chop the cilantro, gather it up into a little "package." This bundling will help you manage all of the leaves so you can get them chopped in a hurry.

Next month, we’re heading to Asia to experience cuisines I love—and am very familiar with thanks to the time I spent as a chef at the popular Asian fusion restaurant, Blue Ginger, on Vancouver Island in British Columbia, Canada. I’m excited to show you how you can use Near East Original Plain couscous in a whole different way with my Thai-inspired dish, Bangkok Prawns with Coconut-Infused Couscous! Check out aroundtheworldin5.com on July 1 to get my latest recipe and try it for yourself.

Goodbye for now,

Chef Bowen

Sugar, spice and everything nice

After two months of sampling the diverse, wonderful flavors of the Mediterranean, I’m ready to spice things up and head to the Middle East for the next leg of our global culinary tour!

While I’ve personally never visited this corner of the world, I do know that because of its central location, the people of Europe, Asia and Africa have all influenced the cuisine of the Middle East. The rich, flavorful dishes here incorporate tasty ingredients that aren’t exactly what we’d call "staples" in many American kitchens: figs, pomegranates, honey, chickpeas, eggplant, lamb, coriander and turmeric, just to name a few. Just adding some of these ingredients to a dish gives it something special. Like I always tell my students, don’t be afraid of using ingredients that may be unfamiliar to you—experiment!

Couscous, or maftoul, as it’s called in Arabic, is featured in many Middle Eastern dishes as well—and thanks to Near East, this delicious treat can be ready at a moment’s notice! My featured recipe for the month, Middle Eastern Couscous with Eggplant and Chickpeas, is a wonderful combination of aromatic spices and fresh vegetables. While you’re at the grocery store, keep an eye out for firm, unblemished and shiny eggplant, and consider adding a protein to your cart if you’d like to make the recipe your own. With simple and delicious dishes like this, there’s no excuse not to have a savory meal every night of the week.

In my next post, I’ll let you in on a few secrets for preparing my Middle Eastern meal in record time. And next month, our culinary adventure continues in Asia—so prepare your taste buds for another delectable, flavor-packed international recipe featuring Near East’s Original Plain couscous!

Goodbye for now,

Chef Bowen

A Mediterranean delight almost as fast as you can say opa!

I’ve spent the last 25 years cooking in restaurants, so I know a thing or two about preparing gourmet meals fast. In just 5 minutes, I can have Peppered Lamb Chops with Roasted Red Bell Pepper and Feta Couscous on the table and ready to eat! And you can, too.

Here are a few tips you can use in the kitchen to save time while preparing your Grecian feast:

• Bring your water for the couscous to a boil and pre-heat a large sauté pan for the lamb chops before you begin cooking. In my experience, working with pans (or ovens!) that are not pre-heated to the proper temperature can lengthen your cook time—and result in a less-than-delicious dish, so be patient at this important step.
• Add whole, unpeeled garlic cloves to your pan as you sear the lamb chops. By leaving the garlic unpeeled, we can add flavor fast while protecting the cloves from burning at this high temperature.
• Use a handy electric spice grinder to grind your peppercorns (you can also use a manual pepper mill in a pinch). Having the right tools at hand can really cut down on your prep time, so invest in small electrics that you think you’ll use often—you’d be surprised at what a big difference this can make!

If you have a few extra minutes, try making your own roasted red peppers—I love to do this, and it’s actually really easy! First, place your oven rack about six inches from the top element and turn your oven to the "broil" setting. Place your washed peppers on a rack under the pre-heated broiler and char them until the skin is a little burned; this will take about four minutes. Turn the peppers two more times, for a total of 12 minutes. Once the peppers are nice and charred, put them in a lidded glass jar to steam for about 10 minutes. Next, simply peel off the skin under cold running water and remove the seeds—now, you’re good to go!

Next month, our journey continues to the Middle East. The combination of the zesty spices and interesting ingredients commonly used in this region’s cuisine really wakes up the palette, and I’m excited to create a flavorful feast using Near East’s Toasted Pine Nut Couscous! On June 1, log on to aroundtheworldin5.com and see what I’ve cooked up.

Kalh orexh (Green/English translation: Have a good appetite!),

Chef Bowen

A Mediterranean diet… or a Mediterranean feast?

With the wonderful flavors of Italy still in my mind, this month, I’m set to explore other cuisines in the vast Mediterranean region. When many think of Mediterranean fare, Italian and Greek foods instantly come to mind. But the truth is, many countries lie on the shores of the picturesque, deep-blue Mediterranean Sea—and all have their own interesting and unique culinary history and traditions. From Algeria and Morocco to Spain and France, and from Italy and Greece to Egypt and Turkey … you can begin to imagine the diversities in culture and diet.

Despite the many nuances in flavors, most of the people of the Mediterranean share a similar diet structure. There’s a high emphasis on healthy fats, as found in olive oil, nuts and seeds. Consuming plenty of fresh vegetables and fruit (especially for dessert) is important. Legumes, moderate amounts of dairy products, fish, and in lesser quantities, meat, are the go-to sources of protein. The occasional glass of red wine is enjoyed. And last—but certainly not least—grains (like couscous) round out the diet.

Sounds healthy, right? It is. In fact, many scientific studies over the years have proven the link between this type of diet and heart health. Monounsaturated fats, Omega-3 fatty acids (found in fatty fish) and fat from plant sources, such as flax seed, are all heart-healthy fats! All of this, combined with smaller portion sizes, is a smart way to eat—which is why many North Americans have now assimilated this type of diet into their health-conscious lifestyle.

Just like our Italian friends, the people of the Mediterranean savor their food—and emphasize quality over quantity. Think of a luscious olive oil drizzled over a slice of crusty bread, a zesty marinated artichoke or red pepper, a nibble of creamy and delicious gourmet cheese—and let’s not forget the perfect saltiness of a ripe kalamata olive… yum. Only a couple of bites, and you’ve not only dazzled your palette, but also satisfied a craving. Fresh, flavorful … fantastic! You’ll be swept away with every bite.

And speaking of being swept away, just wait ’till you try my Peppered Lamb Chops with Roasted Red Bell Pepper and Feta Couscous! This recipe was inspired by the cuisine of Southern Greece (the island of Crete, to be exact) and features savory lamb and fragrant oregano, which is grown in the mountains.

In my next post, I’ll share some great tips for preparing this Mediterranean feast with ease. And next month, our culinary adventure continues in the Middle East—so get your palates ready to experience another authentic international recipe featuring Near East’s delicious Toasted Pine Nut Couscous!

Kalh orexh,

Chef Bowen

Real Italian Food, Fast!

I can make my Italian Capicola Ham and Sweet Bell Pepper Couscous in just 5 minutes! And while it might take you a bit longer (I have had special training, after all!), I’ve got some tips to share with you that’ll help you minimize prep time and get an authentic Italian meal to your table in a hurry.

First, simmer your water for the couscous and heat your sauté pan—that way they’ll be ready to go when you need them. Next, prep all of your veggies and meat so you can add the ingredients one at a time. The French call this assembly of ingredients mise en place, which literally translates to, "everything in its place." It’s much easier to put together a quick meal when you’re not hunting around your kitchen for items while something is burning on the stovetop! My last suggestion? When making a sauté, be sure you add the items to the pan first that require the most cook time. For instance, in my recipe, we add the green onions, garlic, bell peppers, zucchini and mushrooms first, then finish with the Capicola Ham (which is pre-cooked) and the olives and basil, which only need to be heated through. Use these easy techniques and you’ll master the art of quick cooking in no time!

Next month, we’re headed to the Mediterranean! I’m already thinking of creative ways to make a flavorful, authentic dish using Near East’s Roasted Garlic & Olive Oil couscous. On May 1, visit aroundtheworldin5.com and see my international recipe come to life!

Ciao for now,

Chef Bowen

"A tavola non si invecchia." Translation: At the table, one never gets old.

My culinary tour around the world with Near East begins in Italy—a country known for its wonderful cuisine, tradition and culture.

Now, you may be thinking, I love Italian food and I love couscous—but do the two go together? The short answer? Absolutely! Did you know that couscous is actually a type of pasta? Or, that Moroccan Arabs brought this pasta to Sicily when they landed on the island in the 800s? The traditional foods of the Arab people had quite an impact on Sicilian cuisine—in fact, today the Sicilians pay homage to their ancestors by hosting an annual Couscous Festival in the quiet fishing village of San Vito Lo Capo!

The beauty of Italian food is that there is such variety; there is so much more to Italian food than your typical spaghetti-and-meatballs. Each region of the country has its own distinct cuisine, unique flavors and favored cooking methods. Good cheese, wine and coffee are staples of the Italian kitchen, as are fresh herbs, such as basil (the most popular), Italian parsley, mint, rosemary, marjoram, oregano, sage and thyme. Aaaahhhh—I can smell them all now.

I always say that while it shouldn’t take long to create an amazing dish—you should always take the time to enjoy it! The Italians are certainly of this mind. It’s not uncommon for an average meal in Italy to last an hour or longer, as it’s widely considered quality time to be spent with family and friends. Typical Italian meals are three to four courses, but formal meals are served in a succession of up to nine courses!

For my recipe, Italian Capicola with Sweet Bell Pepper Couscous, I wanted to capture the spirit of Southern Italy … and to incorporate the traditional flavors of garlic, olive oil, olives and fresh basil. I added green onions, crimini mushrooms, bell pepper, zucchini and hot Capicola ham (a common Italian cured meat) to the sauté and served it piping hot over a bed of fragrant Near East Parmesan couscous—delicious!

In my next post, I’ll give you some tips on how you can easily prepare my Italian delight. And next month, we’ll be traveling further along the Mediterranean coast—so get your palates ready to experience another authentic international recipe featuring Near East’s versatile Roasted Garlic & Olive Oil couscous.

Ciao for now,

Chef Bowen