Friday, September 2, 2016

Curried Apple Couscous

While I might be the only person in Chicago ready for Fall, this delicious side dish might get you in the mood: Curried Apple Couscous. I know that I tend to post a lot of couscous recipes, but this one might take the cake and is totally the yin to my Herb-Roasted Pork Loin with Gremolata's yang. I love when my recipes fall in love and tie the knot. Why mess with perfection?

Recipe after the jump:

Curried Apple Couscous:
Servings: 4-6

4 tbsp unsalted butter
1 tbsp curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed and thinly sliced
1 cup whole wheat couscous
1 3/4 cup water
1 tsp sea salt
1/2 cup pine nuts, toasted (I used sliced almonds)
small handful of mint, chopped

In a large saucepan over medium-high heat, add 3 tablespoons of the butter, curry powder, and a couple of generous pinches of salt, and cook for a minute or until the spices are fragrant.  Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften and absorb some of the curry.  Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter.  Stir in the green onions, let them soften up a bit and then add the water and salt.  Bring to a boil, stir in the couscous, cover and remove from heat.  Steam for 5 to 10 minutes and then use a fork to fluff up the couscous.  Stir in the apples, pine nuts, and chopped mint.  Season with more salt and curry powder to taste.

Recipe from 101 Cookbooks

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