Alright, this isn't actually a Tahitian recipe. The fresh citrus combined with creamy coconut, reminded me of being on a tropical island! Why not Tahiti? 

Ingredients

12 ounces Israeli Couscous (can substitute for acini di pepe)
2 medium shallots
2 Tablespoons olive oil
3/4 cup chardonnay*
1 can coconut milk (full fat)
3 medium garlic cloves
1/2 cup fresh lemon juice, about 3 lemons 
zest of 1 lemon
1/4 teaspoon sea salt
2 Tablespoons corn starch 
2 Tablespoons cold water

     
     Directions Below 

 

 

Step ONE:

12 ounces Israeli Couscous

Cook according to package directions. 

Step TWO:

2 Tablespoons olive oil
2 medium shallots, diced small
3/4 cup chardonnay*

Heat olive oil in medium pan over medium heat. Add shallot and cook for about 5 minutes until translucent. Decrease heat to medium-low and add chardonnay. Cook for 10 minutes until onions are soft.

Step THREE:

1 can coconut milk (full fat)
3 medium garlic cloves, crushed
1/2 cup fresh lemon juice, about 3 lemons juiced
zest of 1 lemon
1 teaspoon sea salt

Increase heat to medium. Add coconut milk to Step TWO. Stir well then add garlic, lemon juice, lemon zest and salt. Cook for 10 minutes allowing flavors to blend. 

Step FOUR:

2 Tablespoons corn starch 
2 Tablespoons cold water

Combine above in small measuring cup. Slowly add to Step THREE over medium heat stiring constantly to prevent lumping. Bring to soft boil. You may need to increase heat to medium-high. Serve over Israeli Couscous. Top with your optional cooked ingredients or eat plain. YUM!!!

*DON'T get a cheap wine!!! You want a chardonnay good enough to drink. 

Optional Ingredients:

Roasted Mushrooms
Roasted Kale
Broccoli
Sun dried or oven roasted tomatoes
Parmessan Cheese

 

 

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