Man arrested for filming woman, child in Target dressing room
Chesterfield man disappears during swim
Plan to replace Richmond Coliseum
Motorcyclist killed after striking deer in Powhatan County
Police say infant killed in fatal crash was not properly secured
Police believe dash cam footage could help solve I-95 hit-and-run
Chesterfield man suspected of drowning in Virginia creek
TRAFFIC: The ramp from Belvidere St. to I-95 south (mm 76) is closed due to a crash.

The Kitchen Magician

RICHMOND, Va. – Executive Chef and Richmond Caterer Ausar AriAnkh made a return visit to the Virginia This Morning kitchen to walk us through the steps on creating his refreshingly delicious Grilled Watermelon Salad. For more information you can visit The Kitchen Magician Catering Company.

Grilled Watermelon Salad
Serves 4

Salad Ingredients
I small watermelon
3 tablespoon of olive oil
Himalayan Sea Salt to taste
Cracked Black Pepper to taste
½ cup crumbled feta cheese
Juice of 1 lime
Juice of ½ orange
1 cup of Baby Arugula
1 cup diced cucumber
1 cup of micro greens
2 cups of watercress
1 avocado diced
¼ cup of chopped fresh mint
1 tablespoon of chopped fresh thyme
1 cup of halved grape tomatoes
Balsamic Glaze drizzled for garnish
1 piece of grilled pita bread for garnish

Couscous ingredients
1 ½ cup of couscous
2 cups of vegetable stock
I minced garlic clove
¼ cup fresh chopped parsley
¼ cup minced onions
1 tablespoon of olive oil

Grilled Watermelon Salad
•    Slice watermelon into 3 inch by 3 inch squares  about 1 inch thick
•    Drizzle olive oil on watermelon and grill on each side for two minutes
•    In a mixing bowl add lime juice, orange juice, salt and black pepper slowly drizzle in olive oil while whisking to make dressing
•    Combine remaining salad ingredients to the bowl and toss to coat the ingredients

•    Add olive oil to medium high heat pan
•    Add onions and garlic and sauté until caramelized
•    Add vegetable stock and bring to boil
•    Add couscous to pan and stir until it is covered with liquid
•    Remove from heat and cover the pan with a lid
•    Let stand for 5 minutes then fluff with a fork
•    Add chopped parsley