Serves 8

Ingredients for couscous

2 tomatoes, chopped
2 cucumbers, chopped
3 spring onions, chopped
1 onion, chopped
2 bunches of parsley, coarsely chopped
1 cup Couscous Maison quick-preparation couscous
1 cup luke warm water
¼ cup olive oil
Salt and pepper to taste

Ingredients for wild berry sauce

2 cups wild berries – blueberries, strawberries, raspberries
1 shot of Crème de Cassis
½ cup sugar

Foie Gras

8 slices of foie gras (duck/goose liver)
Salt and pepper to taste

How to prepare couscous

  1. Mix all the above ingredients together in a large bowl about 4 hours before serving, and refrigerate. The couscous will absorb the flavors and moisture of the other ingredients.
    How to prepare wild berry sauce:
  2. Mix together the ingredients for the sauce about 4 hours before serving, and refrigerate.

How to prepare foie gras

  1. Singe the liver in a grill or frying pan. If you choose to use a frying pan, first heat the pan till moderately hot, striate the liver making thin cuts along its length, and singe in frying pan for about 2 minutes on each side. If you use a grill, take care not to burn the liver over the charcoals. If flames appear, sprinkle water on the point where they erupt from the coals.

To serve

Arrange couscous mixture on the plate. Place the hot foie gras on top and pour over the wild berry sauce.

Hearty appetite!

Recipe courtesy of Chef Ido Shapira-Katlit

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