Israeli couscous is this e-newsletter’s recipe from Chef de Cuisine Travis Hansen of The Dining Room Restaurant.

Method:

Bring 2 litres (US: 2 quarts) of water to a boil, add in 1 lemon sliced into rings, add 4 sprigs of fresh thyme and a generous pinch of salt. Add 500 ml (US: 2 cups) of Israeli couscous. Wrap with plastic wrap and let sit for 10 minutes. Drain couscous; once drained, toss with olive oil and reserve.

Crème Fraîche:

• 1 litre (US: 1 quart) of whipping cream
• juice of 3 lemons

Method:

In a stainless steel bowl mix whipping cream with the juice of 3 lemons. Place in a plastic container and put in a warm place and let sit overnight on top of refrigerator or top of counter.

Mix cooked couscous and crème fraîche and season to taste.

Top the couscous salad with a salad of fresh greens and seared fillet of wild West Coast BC salmon. Delicious!