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Preheat oven to 350u00b0F. Season ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat until hot. Sear ribs, working in batches if needed to avoid overcrowding the pot. Remove ribs and set aside, lower heat to medium and saute shallots in remaining oil until fragrant. Deglaze with wine. Simmer until reduced by 3/4 (approximately 15 minutes). Place ribs back in the pan, cover with stock, and bring mixture to a boil. Cover with tin foil and place in the oven. Allow ribs to braise for 2 hours-2 hours and 15 minutes, until fork tender. Place the Dutch oven back on the stove, remove ribs from the pot and set ribs aside. Place the pot over medium heat, uncovered and allow liquid to reduce by 3/4 (approximately 30-45 minutes). Once the sauce has thickened, place ribs back in just long enough to warm, coat with sauce and serve over couscous, topped with Spicy Almond Yogurt Sauce.
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1 1/2 cups Greek nonfat yogurt
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1 lime, juiced
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2 tablespoons chopped cilantro
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1/2 cup whole blanched almonds, toasted
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1 clove garlic
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3/4 teaspoon cayenne pepper
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3 teaspoons garam masala*
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2 1/2 teaspoons paprika
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Salt and pepper to taste
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Spicy Almond Yogurt Sauce
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Combine all ingredients in a blender and blend at high speed until smooth. Serve immediately or refrigerate until ready to serve.
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*Garam masala is a blend of ground Indian spices and can be found in the spice aisle of most supermarkets.
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Nutrition information per serving for 6 servings:
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Calories 345, Cholesterol 10 mg, Total Fat 17 g, Fiber 2 g, Saturated Fat 5 g, Calcium 127 mg, Monounsaturated Fat 11 g, Magnesium 70 mg, Polyunsaturated Fat 5 g, Potassium 735 mg, Carbohydrate 13 g, Sodium 540 mg, Protein 18 g, Vitamin E 5 mg*
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* Total Alpha-Tocopherol Equivalents
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1/2 cup slivered almonds
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4 cups vegetable stock
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2 tablespoons olive oil
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2 cups Israeli couscous or standard couscous
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1 teaspoon dried ginger
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1/2 cup chopped dates (or dried fruit of choice)
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Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast for about 2 minutes, stirring occasionally. Set aside. Bring vegetable stock to a boil. Meanwhile, in a separate large saucepan, heat olive oil. Saute couscous over medium heat until lightly browned (about 5 minutes). Slowly add boiling stock to couscous and bring to a boil. Reduce heat to medium-low and cover. Simmer until liquid is absorbed (about 10-20 minutes). Once cooked, stir in ginger, almonds and dates.
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Nutrition information per serving for 6 servings: (Couscous)
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Calories 420, Cholesterol 0 mg, Total Fat 12 g, Fiber 9 g, Saturated Fat 1 g, Calcium 45 mg, Monounsaturated Fat 7 g, Magnesium 60 mg, Polyunsaturated Fat 2 g, Potassium 272 mg, Carbohydrate 58 g, Sodium 360 mg, Protein 12 g, Vitamin E 4 mg*
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* Total Alpha-Tocopherol Equivalents
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: Place in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are fragrant (2-5 minutes depending on the form of almonds you are toasting). If the almonds are blanched, let them turn golden brown; if they have skins, let their skins just begin to crackle.
