Author Notes
Sunchokes and apples round out this rosemary cousous salad.
This couscous dish is an ideal side for a simply grilled chicken. Cube it for the kiddies and serve sliced for yourself. A drizzle of extra rosemary oil will leave everyone licking their lips.
—The Culinistas
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Prep time
20 minutes
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Cook time
25 minutes
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Serves
4 to 6
Ingredients
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4
Gala Apples, cores removed, chopped
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2 tablespoons
Olive Oil
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1 teaspoon
Onion Powder
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1/4 teaspoon
Cayenne
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Salt, to taste
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Ground Black Pepper, to taste
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1 cup
Pearled Couscous
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1/3 cup
Olive Oil
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3 sprigs
Rosemary
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6 ounces
Sunchokes
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3 tablespoons
Apple Cider Vinegar
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3/4 cup
Sliced Almonds, toasted
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Salt, to taste
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Ground Black Pepper, to taste
Directions
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For the Roasted Apples:
Preheat oven to 350º. In a large bowl, toss all the ingredients and season to taste with salt and pepper. Lay the apples on a parchment-lined baking sheet and roast until soft and caramelized, 25 to 30 minutes. Set aside and let cool.
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For the Couscous & Apples:
In a large pot of salted boiling water, cook the couscous al dente, 8 to 10 minutes. Strain and rinse until completely cooled. Set aside in a large mixing bowl.
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In a small saucepan, add oil and rosemary. Fry the rosemary over medium-high heat, 5 to 6 minutes. Strain the oil through a fine mesh strainer. Transfer the fried rosemary on a paper towel-lined plate, season with salt, cool, crumble and set aside. Let the oil cool to room temperature.
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Using a mandolin, thinly slice the sunchokes. Toss the sunchokes in apple cider vinegar to prevent oxidizing.
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To the bowl of couscous, add the sunchokes, roasted apples, crumbled rosemary, almonds, a few spoonfuls of rosemary oil and season with salt and pepper. Transfer the mixture to a serving platter and serving at room temperature.
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