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