Couscous & Apples
Couscous & Apples
Ingredients
- 2 pink lady apples, cored, chopped
- ¼ cup + 3 TB Kosterina Original Extra Virgin 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 Kosterina Apple Cider Balsamic 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 Kosterina Original EVOO 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 Kosterina Original EVOO, 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.
