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      Avatar for mosmos

      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!
      eat-1 smilie

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