Moroccan Couscous (with caramelized onions, garlic, Spinach, and grape tomatoes) and
Cucumber Yogurt Sauce
Chile Rub:
Ancho Chiles
Long Red Chiles
Ground Cumin
Mustard Seed
Cinnamon
Black Pepper
Cayenne Pepper
Salt
Mixed together in cuisinart/blender, etc.
Rub spice mixture on the Tenderloin, then seared on all sides and put in the oven for about 30 minutes. Done to a nice medium.
Sauteed onions and garlic.
Toss in Spinach. Salt and Pepper.
Toss all into cooked couscous and mix well. Add Grape tomatoes, reserve a few for garnish.
Cucumber and Yogurt:
Cucumber and Yogurt:
Yogurt whisked slightly.
Thinly slice a Hothouse Cucumber, then chop.
Stir Cucumber into yogurt and add lemon juice and salt and pepper to taste.
The sweetness of the Veal with the kick from the Chile Rub compliments the creaminess of the Cucumbers and Yogurt beautifully. Bon Appetit!
6 comments:
What a delicious recipe! I am in santa Monica and there are plenty of chiles in the markets. I ought to try this recipe!
Wowzers - sounds like a flavor explosion! That made me really hungry right now.
When did you make this? Why haven't Nolski and I tried it? Stop being so secretive about your wonderful creations!!
agreed - why am i just now hearing about this? sounds wonderful.
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