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.
Serves: 4 to 6
Prep time: 20 min
Cook time: 25 min
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
-
Ground Black Pepper, to taste
-
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
-
Ground Black Pepper, to taste
In This Recipe
Directions
- 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.
- 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.
- 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.
- Using a mandolin, thinly slice the sunchokes. Toss the sunchokes in apple cider vinegar to prevent oxidizing.
- 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.
- This recipe was entered in the contest for Your Best Recipe With Apples
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Moroccan|Mediterranean|Couscous|Vegetable|Vinegar|Apple|Fry|Winter|Vegetarian|Vegan|Side
5 Reviews