Texas Monthly: The Bitter End's Couscous

Featured in the October 1996 issue of Texas Monthly

The Bitter End's Couscous

Couscous -- brightened with golden raisins, apricots, red bell pepper, and red onion-adds a light touch of sweetness that melds perfectly with succulent grilled lamb loin.

Couscous

2 cups uncooked couscous (13 to 14 ounces)
4 fresh apricots (or 8 dried)
1 small red onion
1 small red bell pepper
2 tablespoons fresh mint
1/4 cup golden raisins
1 lime (juice and zest)
1/4 cup extra-virgin olive oil
salt and pepper to taste

Place couscous in a bowl and pour 2 1/2 cups boiling water over it. Cover with plastic wrap and let sit for about 10 minutes.

Meanwhile, dice apricots, red onion, and red bell pepper. Finely chop mint.

Fluff couscous with a fork. Then mix all ingredients together and season to taste. Note: This dish should be served at room temperature.

Lamb Loin

Bitter End
311 Colorado
Austin, Texas

Fall calls for dishes with substance and character, foods that signal the return of cooler weather and make one realize that in Texas the most logical time to stoke up the backyard grill is now. Executive chef Emmett Fox of Austin's Bitter End has come up with the perfect autumn combination.

Produce
4 fresh apricots (or 8 dried)
1 small red onion
1 small red bell pepper
fresh mint
golden raisins
1 lime

Grocery
13-14 ounces couscous
extra-virgin olive oil
salt
pepper