- July 24, 2014 at 11:18 pm #344678mosParticipant
Couscous with Cherries and Pine Nuts
1 tbs extra virgin olive oil
1.5 cups Israeli couscous
1 3/4 cups water or vegetable broth
6-oz fresh sweet cherries, stemmed, pitted, and quartered
2/3 cup toasted pine nuts
2 scallions, white and light green parts only, thinly sliced.
2 tbs fresh mint, finely chopped
For the Vinaigrette:
1 1/2 tbs extra virgin olive oil
1 1/2 tbs balsamic vinegar
2 tsp pure maple syrup or honey (optional)
In a heavy chef’s pan or large saucepan, warm the olive oil over medium high-heat. Add the couscous and saute until the grains begin to toast and turn golden, about 3 minutes. Add the water or broth, bring to a boil, lower the heat and simmer, covered, until the water is absorbed and the couscous is al dente, about 12 minutes.
Transfer the couscous to a large bowl. Add the cherries, pine nuts, scallions, and mint and toss until the ingredients are evenly distributed.
In a small bowl, whisk together the olive oil, balsamic vinegar, and maple syrup or honey (if using). Pour over the couscous and toss together. Serve warm or at room temperature. Enjoy!
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