Couscous & Apples

Name: Couscous & Apples
Ingredients: 4 Gala Apples, cores removed, chopped; 2 tablespoons Olive Oil; 1 teaspoon Onion Powder; 1/4 teaspoon Cayenne; Salt, to taste; Ground Black Pepper, to taste; 1 cup Pearled Couscous; 1/3 cup Olive Oil; 3 sprigs Rosemary; 6 ounces Sunchokes; 3 tablespoons Apple Cider Vinegar; 3/4 cup Sliced Almonds, toasted; Salt, to taste; Ground Black Pepper, to taste

14 ingredients

5 steps

Ingredients

4 Gala Apples, cores removed, chopped
2 tablespoons Olive Oil
1 teaspoon Onion Powder
1/4 teaspoon Cayenne
Salt, to taste
Ground Black Pepper, to taste
1 cup Pearled Couscous
1/3 cup Olive Oil
3 sprigs Rosemary
6 ounces Sunchokes
3 tablespoons Apple Cider Vinegar
3/4 cup Sliced Almonds, toasted
Salt, to taste
Ground Black Pepper, to taste

Directions

1

For the Roasted Apples: Preheat oven to 350°. In a large bowl, toss all the ingredients and season to taste with salt and pepper. Lay the apples on a parchment-lined baking sheet and roast until soft and caramelized, 25 to 30 minutes. Set aside and let cool.
2

For the Couscous & Apples: In a large pot of salted boiling water, cook the couscous al dente, 8 to 10 minutes. Strain and rinse until completely cooled. Set aside in a large mixing bowl.
3

In a small saucepan, add oil and rosemary. Fry the rosemary over medium-high heat, 5 to 6 minutes. Strain the oil through a fine mesh strainer. Transfer the fried rosemary on a paper towel-lined plate, season with salt, cool, crumble and set aside. Let the oil cool to room temperature.
4

Using a mandolin, thinly slice the sunchokes. Toss the sunchokes in apple cider vinegar to prevent oxidizing.
5

To the bowl of couscous, add the sunchokes, roasted apples, crumbled rosemary, almonds, a few spoonfuls of rosemary oil and season with salt and pepper. Transfer the mixture to a serving platter and serving at room temperature.