Sweet & Savory Fall Harvest Couscous
This is a really really tasty side dish that can be served at any fall holiday gathering either cold or at room temperature. I'm not a huge fan of Israeli couscous, mostly because of its texture and its ability to soak up any liquid just like pasta and quickly become soggy. My version is vegan to adapt to former staff members meal requirements back when I was working. For a non-vegan version please refer to the original recipe from The Chunky Chef.
This recipe can really be adapted to any season with the freshest fruits, seeds, nuts and herbs. For summer, try dried cherries or dried apricots, walnuts, any type of plum, peach or nectarine and even blueberries or baby strawberries.
Sweet & Savory Fall Harvest Couscous
(Serves 8-10 1/2 cup each as a side)
Ingredients
4 cups Israeli Cous Cous
2 tsp picked fresh thyme leaves
1 green apple, cored and diced, skin on
1 red apple (gala or grapple) cored and diced, skin on
1 pear, cored and diced, skin on
2 cups dried cranberries
4 scallions, sliced thin on a bias
1 cup sliced or slivered almonds, toasted
1/4 cup chopped flat leaf parsley (garnish)
Vinaigrette
1/2 cup apple cider vinegar
1/3 cup maple syrup
2 tsp dijon mustard
1 tsp kosher salt
1/2 tsp pepper
zest of one lemon
approx 1/2 cup good quality extra virgin olive oil
Directions:
1. Boil couscous in a large pot of salted water and cook until al dente. Drain with a fine mesh sieve and run under cold water to stop the cooking water. Alternatively you may shock the cooked couscous in an ice bath and then drain. Whatever your kitchen allows room for.
2. Toss couscous with thyme, apples, pear, dried cranberries, scallions and almonds.
3. Make Vinaigrette. Combine all ingredients in a blender and blend until emulsified. (Approx 25-30 seconds)
4. Toss couscous mixture with vinaigrette, season to taste with salt and pepper and garnish with chopped flat leaf parsley. Serve cold or at room temperature.