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

2. RECIPE
Caramelized Couscous
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
RECIPE VIDEO

3. INGREDIENTS
Israeli 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!

4. {STEP 1 }
Boil and Drain
Couscous

5. {STEP 1} Boil and Drain Couscous
Bring 3 quarts water to a boil in
large pot.
Stir in couscous and 1 tablespoon
salt.
Cook until tender, (5-8 minutes).
Drain couscous, return to pot and
cover.

6. {STEP 2 }
Caramelize Fruit
& Vegies

7. {STEP 2} Caramelize Fruit and Vegies
In large sauté pan or Dutch oven, heat 2 tablespoons oil
over med low heat. Add fennel, onion, apple and salt.
Cover and cook, stirring occasionally until vegetables
have softened and released their juice, about 10 mins.
Uncover and continue to cook, stirring often, until lightly
browned 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 from
bottom of pan.
Add spinach and cover for 1 minute, until spinach wilts.

8. { STEP 3 }
Combine Ingredients
and Serve

9. { S T E P 3 } Combine Ingredients and Serve
Stir couscous, into caramelized mixture.
Add lemon juice, chives and remaining
olive oil (approx. 3 tablespoons).
Season with salt and pepper to taste.
Serve warm or at room temperature with
lemon wedges. Garnish with the chopped
feathery 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

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