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
