Stepping into the kitchen is much like stepping into a playground of culinary curiosities for me, and the more I learn about flavoring and how to add scrumptious layers of mouth-watering goodness to my meals simply by using what I already have in my épicerie, the more excited I become to cook at home.

It was with my recent opportunity to attend a week-long cooking class with Patricia Wells in Provence that my passion for keeping it simple, yet scrumptious in the kitchen was confirmed. It was truly possible. It was simply a matter of understanding how to cook with the seasons when it came to adding flavor and select ingredients with what was naturally available. 

In today’s episode, discover six simple ways to add flavor to any meal you may be cooking. With four delicious entrée dishes as well as side dishes for your next meal shared in this fourth episode of The Simply Luxurious Kitchen, you’ll quickly discover that you have had the magic to make delicious meals in your kitchen all along: Toasted Herb Couscous Salad, Spring Pea Salad with Linguini and Three Mustard Chicken.

See TSLL readers/viewers share their meals inspired by TSL Kitchen below!

~Reader Comment about Episode #2, Season #1 – Strawberry Rhubarb Tart

• From Beth: I just had to write and Thank You. I tried your Rhubarb Tart to a end of summer lunch I prepared for my friends. I had never used a rectangular tart pan before and it worked perfectly. My friends were very impressed with by elegant presentation. I don’t often eat Strawberries, so I substituted Blueberries and raspberries along with the rhubarb. We loved it. Thank you. Your cooking class was so helpful.

~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed.

Below readers/viewers share how they were inspired to cook in their own kitchen! 

Links from the Episode:

• Recipe for Three Mustard Chicken
• Discover the 34 must-Have Items to Stock Your épicerie (pantry) with to ensure you can prepare any meal no matter what the season.
• Learn more about my time at Patricia Wells’ Cooking Class in Provence  
• Patricia Wells’ Cookbooks I Use and Love: Master Recipes, The French Kitchen Cookbook and Patricia Wells: At Home in Provence.
• Shop TSLL Kitchen Store to find the items used in this episode and many more (below are the items from this episode):
  
  • Copper Sauce Pan – Part of a Graduated set of four, given to me by my mother who found them at a second-hand store for $50. On a couple of the handles, the text reads Turkey Ali’s Copper Shop Adana. They needed polishing, but have become a staple in my kitchen. 
    
  • Mini Straw French Market Basket (L12” x H7”)
  • White square dinner plates, Crate and Barrel (similar)
    
  • Peugeot 9″ Natural Pepper Mill
    
  • E.Dehillerin 23″ Chef’s Knife
  • Le Creuset Ceramic honey pot and dipper
  • Copper Skillet from Mauviel – 10″ skillet
  • Salad Hands (similar)

~View all episodes of The Simply Luxurious Kitchen here. 

Adapted Patricia Wells' Herbed Couscous & Spring Pea & Mint Salad (linguini pasta option)

Simply Luxurious

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

Toasted Herbed Couscous Salad

• 1 1/2 cup hot water
• 1 cup pearl couscous toasted (see below for instructions)
• 2 tbsp extra virgin olive oil
• coarse sea salt to taste
• 1 tbsp fresh dill finely chopped
• 4 tbsp fresh cilantro finely chopped
• 4 tbsp flat-leafed parsley finely chopped

Spring Pea and Mint Salad

• 2 cups fresh peas
• 1 tbsp coarse sea salt
• 1 shallot peeled and minced
• 1 leek white part only julienned
• 1/2 tsp fine sea salt
• 1 medium lemon zest and juice
• 1/4 cup extra virgin olive oil

Instructions

 

Herbed Couscous Salad

• Bring a dry skillet to low-medium heat. Add the couscous to toast until lightly brown.
• While the couscous is toasting, bring water to boil. Once couscous is toasted, add boiling water to the skillet with the toasted couscous. Add coarse sea salt (about 1/2 - 3/4 tsp). Simmer for about 8 minutes or until the couscous is al dente.
• While the couscous is cooking, chop the herbs and place at the bottom of a salad bowl.
• When couscous is al dente, remove from the heat, pour into the prepared salad bowl with the herbs. Add the olive oil, salt and toast to combine.

Spring Pea and Mint Salad

• If you have found fresh peas still in their pods, take some time with a two bowls (one for the peas and one for the empty pods) and shell the peas.
• Bring water to boil in a pot, salt generously. Prepare a bowl of ice water.
• Place the peas into the bowling water to blanche. Wait until the water returns to boil and then blanche for 2 minutes or until the peas turn brilliant green. You do not want to cook them completely as you still want a little bite.
• Remove the peas from the hot water with a strainer or pour the peas through a strainer to remove the water. Place the peas immediately into the ice water to stop the cooking and preserve the brilliant green color. Then, dry the peas.
• Chop the leek and the shallot, and zest the lemon.
• Place the peas into a salad bowl and toss with the leek, shallot, olive oil, lemon zest and lemon juice. Add salt and pepper to taste.
• If you would like to make linquini pea spring pasta, bring the water to boil, cook the linguini per the package instructions. Remove the pasta from the water and place into the pea salad bowl to mix (or a large skillet and mix to combine.
• Serve with fresh herbs and shavings of parmesan.