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by Katerina Mountanos March 22, 2020 0 Comments

Couscous & Apples

Serves 4 to 6

Prep Time 20 minutes

Cook Time 25 minutes

 

2 pink lady apples, cored, chopped

¼ cup + 3 TB olive oil, divided

½ tsp sumac

¼ tsp cayenne

¼ tsp onion powder

½ cup pearled couscous

¼ cup rosemary leaves

5 small sunchokes, scrubbed clean

2 TB apple cider vinegar

¼ cup sliced almonds, toasted, plus more for garnish

Salt & freshly ground black pepper, to taste

 

1.Preheat oven 375ºF.
2.Make the rosemary oil.In a small saucepan, heat ¼ cup oil over medium heat. Gently add all of the rosemary. When the oil is no longer bubbling, strain the oil and reserve. Transfer the fried rosemary onto a paper towel-lined plate and salt lightly.
3.Roast the apples.On a parchment-lined baking sheet, toss apples with 3 TB oil, sumac, cayenne and onion powder. Season to taste with salt and pepper, then roast until soft, 20 minutes. Set aside.
4.In a pot of boiling salted water, add couscous cook until tender, 8 to 10 minutes. Strain and rinse with cold water.
5.Thinly slice sunchokes then toss in a mixing bowl with vinegar to prevent oxidizing.
6.In a large mixing bowl, combine apples, couscous, sunchoke mixture and almonds. Season with 2 to 3 TB of rosemary oil and salt and pepper totaste.
7.Transfer to a serving platter and garnish with fried rosemary, almonds and black pepper.
Katerina Mountanos
Katerina Mountanos

Olive Oil Sommelier Katerina Mountanos, is the Founder & CEO of Kosterina Olive Oil, which produces 100% organic, extra virgin olive oil from Greece sold directly to consumers online. Katerina is an ecommerce expert and has built beauty, home and wellness businesses for Amazon, Jet, and Walmart. She founded beauty services company, Manicube, which was sold to The Red Door by Elizabeth Arden in 2015. Katerina is very passionate about olive oil, the Mediterranean diet and eating for health and longevity.



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