Couscous & Apples

Couscous & Apples
Ingredients
- 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
Directions
- Preheat oven 375ºF.
- 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.
- 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.
- In a pot of boiling salted water, add couscous cook until tender, 8 to 10 minutes. Strain and rinse with cold water.
- Thinly slice sunchokes then toss in a mixing bowl with vinegar to prevent oxidizing.
- 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 to taste.
- Transfer to a serving platter and garnish with fried rosemary, almonds and black pepper.
Shop Mediterranean Essentials
In this recipe
Organic Everyday Extra Virgin Olive Oil
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Original Extra Virgin Olive Oil (500ml)
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Our highest polyphenol EVOO straight from Southern Greece.
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The perfect combination of tangy and sweet, these vinegars will brighten up any salad, cocktail or mocktail.