Ronnie's Notes
This recipe was given to me by my friend Jean-Louis Gerin, Maitre Cuisinier de France, who was voted “Best Chef, Northeast” by the James Beard Foundation. He and his wife, Linda, have operated the acclaimed Restaurant Jean-Louis in Greenwich, Connecticut, for many years. Jean-Louis made this dish for my husband, Ed, and me once when we were at his house. I found it so refreshing and loved it so much that I asked him for the recipe. It is especially tasty with Pan-Seared Tilapia with Lemon, Shallot, and Browned Butter (page xx), or Roasted Halibut Steaks with Herbs and Spices (page xx).
Instructions
Cut the tomato in half and squeeze the seeds and natural juices into the bowl of a food processor.
Add the lemon juice and olive oil and process until well combined.
Pour the liquid into a measuring cup and add enough water to make 1 1/4 cups.
Dice the tomato into 1/4-inch pieces and place in a bowl.
Peel the cucumber, remove the seeds, dice it into 1/4-inch pieces, and add to the tomato.
Add the raisins, couscous, the 1 1/4 cups liquid, and the hot pepper sauce.
Stir to distribute ingredients and let rest for one hour.
Crush the cumin seeds slightly and add it to the couscous.
Add the fresh mint and toss the ingredients.
Taste for seasoning and add salt to taste.
Makes 4 servings.