Caramelized Cousous
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Caramelized Coucous...

Caramelized Coucous

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

Serves: 8-10
Prep Time: 30-40 minutes

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  • Recipe Main Title (Vertical)
  • Ingredients List
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Caramelized Cousous Presentation Transcript

  • 1. RECIPECaramelized CouscousFresh and fragrant fruit and vegies arecaramelized, then combined withIsraeli style couscous for a wonderfultexture and taste!Serves 8-10Prep Time: 30-40 minutes RECIPE VIDEO
  • 2. INGREDIENTSIsraeli Couscous• 2 cups Israeli Couscous • ¼ cup dry white wine• 5 tablespoons extra-virgin olive oil • 1 tablespoon lemon zest• 3 fennel bulbs, trimmed and sliced • 2 tablespoons lemon juice thin • 6 oz. fresh baby spinach (about 6• 1 onion, halved and sliced ¼ inch cups) thick • ¼ cup fresh minced chives• 1 apple (Granny Smith works well), • Salt and pepper to taste peeled, cored, and sliced in ¼ inch thick Israeli Couscous, often called “pearls” is pasta• 2 cloves garlic like, with a nutty flavor and chewy bite!
  • 3. {STEP 1 }Boil and Drain Couscous
  • 4. {STEP 1} Boil and Drain CouscousBring 3 quarts water to a boil inlarge pot.Stir in couscous and 1 tablespoonsalt.Cook until tender, (5-8 minutes).Drain couscous, return to pot andcover.
  • 5. {STEP 2 }Caramelize Fruit & Vegies
  • 6. {STEP 2} Caramelize Fruit and VegiesIn large sauté pan or Dutch oven, heat 2 tablespoons oilover med low heat. Add fennel, onion, apple and salt.Cover and cook, stirring occasionally until vegetableshave softened and released their juice, about 10 mins.Uncover and continue to cook, stirring often, until lightlybrowned 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 frombottom of pan.Add spinach and cover for 1 minute, until spinach wilts.
  • 7. { STEP 3 }Combine Ingredients and Serve
  • 8. { S T E P 3 } Combine Ingredients and ServeStir couscous, into caramelized mixture.Add lemon juice, chives and remainingolive oil (approx. 3 tablespoons).Season with salt and pepper to taste.Serve warm or at room temperature withlemon wedges. Garnish with the choppedfeathery fronds from the fennel. We love to serve Caramelized Couscous with this Tarragon Almond Vinaigrette covered Salmon! Get the Salmon and Vinaigrette Recipe here or Watch the Video! RECIPE VIDEO
  • 9. If you’re not from Seattle, you may not be awareof the Zeitgeist of Copper River Salmon. But you Facebook >>don’t really have to be to appreciate this fresh anddelicious Northwest “catch.” Copper River Pinterest >>Salmon are prized for….{READ MORE} Twitter >> SlideShare >> YouTube >>