The following post is a guest post by PETA Living author and PETA staff member Mylie.
I had never tried Israeli couscous until I attended Amy's wedding. I had prepared the more common variety of couscous dozens of times but had somehow managed to overlook this larger, orzo-like variety.
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When I got back from the wedding, it went straight on my grocery list, and last night I came up with this recipe that incorporates two of my favorite ingredients to cook with in the fall: apples and sage. Enjoy!
Israeli Couscous With Tart Apple and Sage
3/4 cup Israeli couscous
1 3/4 cups vegetable broth
1 small sweet onion, diced
1 small tart apple, diced
1 small red bell pepper, diced
1/4 tsp. ground sage
1/3 cup chopped walnuts
3/4 Tbsp. extra virgin olive oil, plus more for sauteing
Juice of 1 lemon
1/2 tsp. kosher salt
• Place the couscous in a medium saucepan along with the broth. Cover and bring to a boil. Reduce to a simmer and cook until tender, about 8 to 10 minutes. When tender, remove from the heat and drain any excess broth. Set aside.
• Drizzle about 1 tsp. olive oil into a large skillet. Over medium heat, saute the onion until beginning to brown.
• Add the apple and red pepper and cook until the pepper begins to soften. Add the sage and walnuts and cook for about 1 minute, or until the walnuts become aromatic. Turn off the heat.
• Add the cooked couscous and stir to incorporate. Pour the olive oil, lemon juice, and kosher salt over the mixture and gently stir to combine. Use more salt, to taste.
P.S. Amy will be back with more of her awesome recipes next week!
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Comments ( 5 )
I just made this and it was so good. My whole family wanted seconds.
Posted by Sally | November 7, 2008 7:27 PM
Posted on November 7, 2008 19:27
I also just tried this dish. I'm not sure how many servings it's supposed to be, but I had half of it for a very satisfying dinner. It has a unique, addicting flavor.
Posted by Karissa | November 9, 2008 11:07 PM
Posted on November 9, 2008 23:07
This was wonderful. I left out the bell pepper and used onion powder instead of an onion. I agree, half of this recipe can serve one person as an entree. I'm going to make this for Thanksgiving!
Posted by Snoflake | November 13, 2008 12:25 PM
Posted on November 13, 2008 12:25
Could you use the more common type of couscous in this recipe? There isn't a grocery store in my area that carries Israeli couscous and I really want to try this dish!
Posted by Kasey | November 14, 2008 8:07 PM
Posted on November 14, 2008 20:07
Hi, I made this dish last night... I absolutely love Israeli Couscous... it came out great, thank you!
Posted by Danielle | November 16, 2008 8:04 AM
Posted on November 16, 2008 08:04