A recent article in The Olympian, a Washington State newspaper, author Mary Ellen Psaltis writes about her encounter at Central Market in San Antonio. Tipped off by pastry chef George Geary, a regular Cooking School instructor, she was ready for her adventure to our magical grocery store. On the cab ride to Central Market, the cab driver raved about our store and in particular, our Executive Chef Tan Nguyen. To make a long story short, Mary Ellen met Chef Tan and he shared his enthusiasm for his work as well as a recipe for Israeli Couscous with her. To see the complete story go to  

www.theolympian.com/living/story/650676.html

 Israeli Couscous

1.2 pounds cooked Israeli couscous

4 teaspoons harissa (North African hot red sauce or paste made from chili peppers)

4 teaspoons white wine vinegar

4 teaspoons lemon juice

One-half teaspoon fresh thyme, chopped fine

1 teaspoon fresh rosemary, chopped fine

2 teaspoons fresh parsley, chopped fine

2 ounces sun dried tomato in oil

2 ounces Kalamata olives, pitted

1 ounce red bell pepper, diced

2 ounces spinach, chiffonade*

1 ounce green onion, small slice

2 ounces sunflower seeds

2 ounces green peas, frozen

2.5 ounces pure olive oil

1/3 teaspoon ground black pepper

3/4 teaspoon kosher salt

*cut into long, thin strips

Toast sunflower seeds in 350 degree oven until golden brown. Combine harissa, lemon juice, vinegar, fresh herbs, salt and pepper in blender. Slowly add oil to blender running on medium speed until all incorporated.

Add dressing to the couscous, chopped olives, tomatoes, peppers, spinach, onion, peas and sunflower seeds. Mix well. Keep cold in the refrigerator.