Recipes  Side Dish  

Couscous & Apples

Couscous & Apples

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 to taste.
  7. Transfer to a serving platter and garnish with fried rosemary, almonds and black pepper.

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.

The Everyday Refill Kit

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Crushed Fruit Vinegar Trio

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The perfect combination of tangy and sweet, these vinegars will brighten up any salad, cocktail or mocktail.

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