Looking for a fresh way to avoid the mid-week mealtime SLUMP? Try infusing a simple meal with garden fresh herbs. Whether you grow your own or buy them from local farms, cooking with fresh herbs is a wonderful way to get great flavor without adding unwanted fat or sodium. The best part is that herbs grow in our area year-round, offering a multitude of opportunities to explore the world through different flavor and herb combinations!
In Haywood County, farmers markets and plant nurseries have fresh herb plants for sale. It is the perfect time of year to start your own herb garden—whether in a proper Potager (kitchen garden) or in a series of pots on a sunny patio. Visit our Online Directory for buying info!
Family Fun Tip: Cooking with fresh aromatic herbs is a wonderful way to get kids involved in the cooking process—which increases the chances they will eat the finished product without fussing over unwanted vegetables.
Inspired by flavors of the Mediterranean—try this simple & easy weeknight recipe using garden fresh herbs to impart a light, bright spring-like flavor year-round!
Cous Cous with Herbs, Sun-dried Tomato & Feta
— served with —
Smoked Paprika Grilled Chicken or Fish
(Serves 4-6)
Ingredients
2 cups Dried Cous Cous
2 cups Water (or low-sodium chicken stock)
1/2 bulb Fresh Fennel, sliced thin (or green onions)
1 clove Garlic, pressed
3-4 sprigs fresh Thyme (remove from stems & chop)
1/4 cup fresh Italian Parsley (remove from stems & chop)
2 cups leftover sauteed Green Beans (or fresh arugula, washed)
4-5 Sun dried Tomatoes, chopped (amount to taste)
Feta Cheese
Greek Kalamata Olives, pitted & halved
Extra Virgin Olive Oil
Pinch of Crushed Red Pepper (optional)
Salt & Pepper
Steps of Preparation
In a stockpot with a lid, add 2 Tablespoons Extra Virgin Olive Oil, sliced fennel & sauté over medium heat until it starts to lightly caramelize.
Add fresh Thyme, pressed garlic, salt, pepper & pinch of crushed red pepper (for a kick of heat). Sauté until the garlic is cooked but be careful not to burn it. Add sun-dried tomato and stir to combine mixture. Add water (or chicken stock) and bring to a boil.
Add dried cous cous, stir well, cover with a lid and remove from heat. Let stand 3-5 minutes until the liquid is absorbed. If using leftover green beans, throw them in and replace lid to heat through.
Note: If you don’t have leftover green beans on hand, you can add garden fresh arugula to this step and give it a quick toss to slightly wilt.
Drizzle with another Tablespoon or so of Extra Virgin Olive Oil. Add chopped Kalamata olives & feta. Stir to combine. Taste for salt & pepper, adjust if needed. Garnish with fresh chopped parsley (and chopped fennel fronds if on hand).
Serve with grilled chicken or fish—seasoned with smoked paprika
Note: If you don’t have garden fresh fennel,
you can substitute with onion.
Cook. Share. Enjoy!
Recipe courtesy of Tina Masciarelli,
Buy Haywood Project Coordinator
For more seasonal recipes from local chefs, agripreneurs, Buy Haywood staff & volunteers—CLICK HERE!