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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. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.



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