Monday, November 1, 2010

Couscous with Apples, Raisins and Walnuts

Michigan apples, whaddup whaddup!

Couscous with Apples, Raisins and Walnuts

Based off of a Giada De Laurentiis recipe



2 T oil

2 c couscous

4 c water

1 t salt

1/8 c dried parsley

1 T dried rosemary

2 t fresh thyme leaves

1 apple, diced

1 c raisins

1/2 c walnuts, toasted (see below)


1/4 c apple cider vinegar

2 T maple syrup

1 T salt

1/2 t ground pepper

1/4 c olive oil

Heat oil in a saucepan over medium-high heat.
Add couscous and cook, stirring occasionally, for about 5 minutes, until browned and aromatic.
Add water and salt and bring to a boil.
Reduce to a simmer and cook until liquid is evaporated, about 15 minutes.
Remove from heat and mix in apples, raisins, nuts and herbs.
Whisk together vinaigrette ingredients and pour over couscous.
Toss to coat couscous evenly.

Toasted Walnuts
I am a sucker for items at the farmers market that are a little out of the ordinary and this week it just happened to be walnuts! Unlike the walnuts that you buy at the grocery store, these guys were still in their shell (surprise surprise...). This lead to the fun task of cracking those suckers open. Without a nut cracker I resorted to a hammer and it worked juuuuuust fine.
Preheat oven to 350F
Arrange the walnut meat in a single layer on a baking sheet.
Bake for 10-12 minutes or until golden brown.

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