Pearl Couscous with Asian Pear, Cranberries, and Ginger Vinaigrette →

This colorful, savory, refreshing couscous dish uses Israeli pearl couscous, chewy dried-cranberries, ginger, and cilantro, crunchy-tangy Asian Pear, and toasted walnuts, topped off with a simple rice wine vinegar-ginger-maple syrup dressing. It is a perfect side dish for meat, fish, poultry, or your protein of choice. The recipe will serve 4-6 people easily with leftovers; double the recipe for more people.

4-6 servings
For the Couscous
Ingredients:

• 1 tablespoon olive oil

• 1 cup Pearl (Israeli) Couscous (or barley or orzo)

• 2+ cups low-sodium chicken broth

• ½ cup finely chopped onion

• ¼ cup chopped cilantro

• 1-2 teaspoons finely minced jalapeño

• 1 Asian Pear cored, peeled, and diced

• ½ cup dried cranberries

• ¼ cup chopped walnuts toasted (see *Note)

Preparation:

1. In a medium saucepan, heat the olive oil on medium-high heat. Add the onion and sauté stirring for a minute. Add the couscous and cook, stirring until slightly browned and aromatic, about 3 to 5 minutes.

2. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes stirring occasionally until the liquid has evaporated. When done, the couscous should be tender and slightly chewy, not crunchy. If you need to add more chicken broth to finish cooking the couscous, add 1/2 cup chicken broth at a time and cook until the couscous is tender.

3. Transfer the cooked couscous to a large bowl and set aside to cool.

4. Once the couscous has cooled a bit, add the vinaigrette and mix to coat the couscous.

5. Add the pear, cilantro, minced jalapeño, and dried cranberries and mix gently.

6. Mix in the toasted walnuts just before serving.

For the Vinaigrette:
Ingredients:

• 2 tablespoons rice wine vinegar

• 1.5 tablespoons maple syrup

• 3 teaspoons grated fresh ginger

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2-3 tablespoons olive oil

Preparation:

1. In a small bowl, combine the vinegar, maple syrup, ginger, salt, and pepper.

2. Whisk in the olive oil until smooth and emulsified.

3. Pour the vinaigrette over the couscous and toss to coat evenly.

*Note: To toast the walnuts, preheat the oven or toaster oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Monitor carefully to avoid burning. Cool completely before chopping and using.

Adapted from https://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe-1947611

Israeli Couscous with Apples, Cranberries, and Herbs →

This colorful, savory, refreshing couscous uses Israeli pearl couscous, red, chewy dried cranberries, fresh herbs, sweet/tart apple, and crunchy, slivered almonds, topped off with a wonderfully simple cider vinegar/maple syrup dressing. It is a perfect side dish for French Style Chicken. The recipe will serve 4 people easily with leftovers; double the recipe for more people.

4-6 servings

Ingredients:

Couscous:

• 1 tablespoon olive oil

• 1 cup Israeli couscous (or barley or orzo)

• 2+ cups low-sodium chicken broth

• 2 tablespoons chopped fresh flat-leaf parsley

• ¾ teaspoon chopped fresh rosemary leaves

• ½ teaspoon chopped fresh thyme leaves

• ½ medium green apple, diced

• 1/2 cup dried cranberries

• 1/4 cup slivered almonds, toasted, see Cook's Note

  
  Vinaigrette:

• 2 tablespoons apple cider vinegar

• 1 1/2 tablespoons maple syrup

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2-3 tablespoons olive oil

  Directions:

  For the couscous:

1. In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.

2. Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes stirring occasionally until the liquid has evaporated. When done, the couscous should be tender and slightly chewy, not crunchy. If you need to add more chicken broth to finish cooking the couscous, add 1/2 cup chicken broth at a time and cook until the couscous is tender.

3. Transfer the cooked couscous to a large bowl and set aside to cool.

4. Once the couscous has cooled a bit, add the parsley, rosemary, thyme, apple, and dried cranberries and mix gently.

Photo: c. foodblogchef 2019 - Israeli Couscous with Apples, Cranberries and Herbs

For the vinaigrette:

1. In a small bowl, combine the vinegar, maple syrup, salt, and pepper.

2. Whisk in the olive oil until smooth and emulsified.

3. Pour the vinaigrette over the couscous and toss to coat evenly.

4. Mix in the toasted almonds just before serving.

*Note: to toast the almonds, preheat the oven or toaster oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for about 3-5 minutes or until golden brown. Monitor carefully to avoid burning. Cool completely before using.

Adapted from: https://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe-1947611