The world famous Le Cordon Bleu College Of Culinary Arts visited Alta Vista High School today.
Chef D.A. Reid provided a wealth of information on the different programs available and the possibilities that come with this industry.
Our students were great hosts, asked great questions and sampled couscous for the first time.
We appreciate institutions such as Le Cordon Bleu coming to Alta Vista High School and exposing the possibilities that are availible to those who wish to pursue their passion.
For those who wish to make the Couscous here is the recipe courtesy of Chef D.A. Reid
COUSCOUS WITH LEMON AND PINE NUTS
Yield: 4 -6 servings
QTY UNIT INGREDIENTS
1 ½ cups Couscous
2 cups Chicken stock, hot
2 each Scallions, sliced thin, greens only
1 each Lemon, zested
2 tbsp Olive oil
½ each Red bell pepper, diced
¼ cup Toasted pine nuts
1. Put couscous in medium bowl. Pour hot stock over it and stir to combine. Cover and let sit for 15 minutes
2. Place pine nuts in pan over low heat to toast
3. Zest lemon into small bowl, set to side
4. Dice ½ bell pepper add to bowl
5. Slice the green halves of the scallions and add to bowl
6. Cut lemon in half and squeeze the juice of one half to mixture in bowl. Be sure no seeds are included with the juice
7. Uncover couscous and fluff with a fork
8. Add couscous to mixture in bowl and toss gently
9. Drizzle with oil and season with salt and pepper
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