Crunchy, chewy, sweet and sour, savory, and refreshing, this dish is a variation on a recipe by Giada De Laurentiis I posted a few years ago Israeli Couscous with Apples, Cranberries, and Herbs. The new version was adapted to go with Spice Crusted Lamb Chops, but similar to the original recipe, it is very versatile and pairs well with many dishes. For example, it would work well served as a lighter side dish as part of any rich meal like Thanksgiving turkey dinner. Think of how many new dishes you can create by retaining the basic structure of a familiar recipe but swapping out some of the basic ingredients. Experiment and have fun!

Pearl Couscous with Pine Nuts and Pomegranates
Serves 6

1 tablespoon olive oil
1 cup Israeli couscous (or barley or orzo)
2+ cups low-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
½ medium green apple, diced
½ cup pomegranate arils
¼ cup toasted pine nuts
1 teaspoon minced jalapeño (optional)

Preparation:
While the couscous is cooking make the vinaigrette.

In a saucepan, heat the olive oil over med-high heat. Add the couscous and stir until it begins to brown. Add the chicken broth stirring occasionally until all the liquid is absorbed and the pasta is just tender (not mushy) to the bite.
Spoon the cooked pasta into a mixing bowl to rest and cool for a few minutes before adding the remaining ingredients.
Once all the ingredients are well incorporated, add the vinaigrette and mix well.

Vinaigrette:

2 tablespoons white Balsamic vinegar
1 1/2 tablespoons maple syrup
1 tablespoon lime juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2-3 tablespoons olive oil

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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:

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.
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.
Transfer the cooked couscous to a large bowl and set aside to cool.
Once the couscous has cooled a bit, add the vinaigrette and mix to coat the couscous.
Add the pear, cilantro, minced jalapeño, and dried cranberries and mix gently.
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:

In a small bowl, combine the vinegar, maple syrup, ginger, salt, and pepper.
Whisk in the olive oil until smooth and emulsified.
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

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Pearl Couscous with Pine Nuts and Pomegranates →

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