Fry

Couscous & Apples

September 24, 2018
Photo by The Culinistas
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

  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 4 to 6
Ingredients
  • 4 Gala Apples, cores removed, chopped
  • 2 tablespoons Olive Oil
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon Cayenne
  • Salt, to taste
  • Ground Black Pepper, to taste
  • 1 cup Pearled Couscous
  • 1/3 cup Olive Oil
  • 3 sprigs Rosemary
  • 6 ounces Sunchokes
  • 3 tablespoons Apple Cider Vinegar
  • 3/4 cup Sliced Almonds, toasted
  • Salt, to taste
  • Ground Black Pepper, to taste
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Using a mandolin, thinly slice the sunchokes. Toss the sunchokes in apple cider vinegar to prevent oxidizing.
  5. 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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