Caramelized Couscous

RECIPE VIDEO

Fresh and fragrant fruit and vegies are caramelized, then combined with Israeli style couscous for a wonderful texture and taste!

Serves 8-10Prep Time: 30-40 minutes

Caramelized Couscous

R E C I P E

Israeli Couscous• 2 cups Israeli Couscous• 5 tablespoons extra-virgin olive

oil• 3 fennel bulbs, trimmed and

sliced thin• 1 onion, halved and sliced ¼

inch thick• 1 apple (Granny Smith works

well), peeled, cored, and sliced in ¼ inch thick

• 2 cloves garlic

• ¼ cup dry white wine• 1 tablespoon lemon zest• 2 tablespoons lemon juice• 6 oz. fresh baby spinach (about

6 cups)• ¼ cup fresh minced chives• Salt and pepper to taste

I N G R E D I E N T S

Israeli Couscous, often called “pearls” is pasta like, with a nutty flavor and chewy bite!

Cook’s Note

{STEP 1}

Boil and Drain Couscous

{ S T E P 1 }

Boil and Drain Couscous

Bring 3 quarts water to a boil in large pot.

Stir in couscous and 1 tablespoon salt.

Cook until tender, (5-8 minutes).

Drain couscous, return to pot and cover.

{STEP 2}

Caramelize Fruit & Vegies

{ S T E P 2 }

Caramelize Fruit and VegiesIn large sauté pan or Dutch oven, heat 2 tablespoons oil over med low heat. Add fennel, onion, apple and salt. Cover and cook, stirring occasionally until vegetables have softened and released their juice, about 10 mins.

Uncover and continue to cook, stirring often, until lightly browned and liquid has evaporated, about 25 mins.

Stir in garlic, lemon zest and cook until fragrant, about 1 minute.

Add white wine and scrape any browned bits from bottom of pan.

Add spinach and cover for 1 minute, until spinach wilts.

{STEP 3}

Combine Ingredientsand Serve

{ S T E P 3 } Combine Ingredients and ServeStir couscous, into caramelized mixture. Add lemon juice, chives and remaining olive oil (approx. 3 tablespoons).

Season with salt and pepper to taste.

Serve warm or at room temperature with lemon wedges. Garnish with the chopped feathery fronds from the fennel.

RECIPE VIDEO

We love to serve Caramelized Couscous with this Tarragon Almond Vinaigrette covered Salmon! Get the Salmon and Vinaigrette Recipe here or Watch the Video!

Cook’s Note

from Holly’s Blog

Copper River Salmon

Season is a Great Excuse

to Throw a Dinner Party!

If you’re not from Seattle, you may not be aware of the Zeitgeist of Copper River Salmon. But you don’t really have to be to appreciate this fresh and delicious Northwest “catch.” Copper River Salmon are prized for….{READ MORE}

Facebook >>

Pinterest >>

Twitter >>

SlideShare >>

YouTube >>