I made some Quick Pickled Ramps a few days ago, and was left with the green leaves to use elsewhere. I needed to make a side dish to go with the Lemon Garlic Tilapia that I made tonight, so I sautéed them and cooked them with couscous. It turned out pretty good, but I think next time, I’ll use vegetable or chicken stock instead of water to give it a little extra flavor. Also, note that not all couscous has the same ratio 1:1 liquid ratio, so check the package directions to make sure you have adequate cooking liquid.
Couscous with Sautéed Ramps and Tomato
1 tablespoon extra-virgin olive oil
1 bunch ramp leaves, coarsely chopped
1 roma tomato, coarsely chopped
1 clove garlic, minced
1 1/2 cups water
1 1/2 cups couscous
radishes, thinly sliced, for garnish
Heat oil in a medium saucepan. Sauté ramps, tomato and garlic for a few minutes, until the tomato begins to melt down a bit. Add water, crank the heat up to high and bring to a simmer. Stir in couscous, cover and remove from heat. Let sit 5 minutes (or until the liquid is absorbed) and fluff with a fork. Serve, garnishing with radish slices, if desired.
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