Join us for Chef in the Market cooking demonstrations to celebrate height-of-the-season market ingredients. Market-goers can watch as Chefs prepare delectable dishes, while sharing skills and ingredient knowledge. Find our Chef in the Market stage at PSU Farmers Market near SW Park Avenue & Montgomery Street on Saturdays June 1 through October 5. Demonstrations start at 10 a.m. and include a sample of the day’s recipe.
Sarah Marshall of Marshall’s Haute Sauce will be making Pickled Cherry Couscous with Market Vegetables.
The 2019 season of Chef in the Market is generously sponsored by Amica Insurance.
Pickled Cherry Couscous
- 1/4 cup golden raisins (or dried cherries)
- 2 tablespoons Marshall’s Red Chili Lime hot sauce
- 1 tablespoon Rice Vinegar
- 1 ½ cups couscous
- 2 ¼ cups water
- 1 teaspoon extra virgin olive oil
- 1 teaspoon kosher salt
In a small dish, place raisins, cover with hot sauce and vinegar, stir. Let stand, until the liquid is absorbed and the raisins are plump. In a large rectangle glass baking-dish, spread the couscous evenly, set aside. In a medium pot, over high heat bring water, olive oil, and salt to a boil. Once boiling, add the water to the dry couscous, cover tightly with plastic wrap. When the water is absorbed, about 15 minutes, remove the wrap and fluff with a fork. Add the raisin mixture and continue fluffing. (Optional: Stir in chimichurri or finely chopped parsley, mint, lovage, etc.)
- 2 tablespoons extra virgin olive oil
- 1 cup cauliflower florets
- ½ cup mushrooms, diced
- ½ cup green beans or peas, trimmed
- 1 medium yellow squash, cubed
- ¼ cup red chili lime
- 2 tablespoon soy sauce or braggs
Heat the oil in a large skillet, over medium high heat. Once the oil is lucid and shimmering add the vegetables. Let sit without stirring for 4 minutes, until slightly brown, stir let sit for 3 minutes, until slightly golden. In a bottle with a lid shake together the hot sauce and soy sauce. Pour into the pan, stir, and scrape the bits off the bottom of the pan. Cook for 3 minutes until vegetables are tender. Serve over Couscous.