Updated: Sep 29
My love affair with couscous hasn't waned yet, so I'm sharing another delicious variation on this awesome grain/pasta. Golden raisins, dried cranberries and blueberries, goat cheese, parsley and pumpkin seeds add lovely texture and earthy sweetness, while torn parsley provides a fresh herbal edge. Another fantastic thing about this recipe is you serve it at room temperature - it's no frills delish cooking and gives you maximum flexibility.
The whole of it gets a final toss in an easy honey-garlic vinaigrette that is completely yummy - just try a spoonful of it - you will think of other excuses to use it.
"If you don't love goat cheese, use Feta."
Notes: Olive oil is extra-virgin.
Ingredients: 1 1/2 cups couscous, 1 1/4 cups vegetable broth, 1 tbsp. olive oil, 1/2 tsp. salt, 1/4 cup golden raisins, 1/4 dried cranberries, 1/4 cup dried blueberries, 1/4 cup roasted pumpkin seeds, 2 tbsp. chopped fresh parsley. Honey-garlic Vinaigrette: 1/2 cup olive oil, 3 tbsp. sherry vinegar, 1 tbsp. honey, 1 tsp. minced garlic, 1/4 tsp. salt.
1. Bring vegetable broth, olive oil and salt to a boil in a saucepan. Tip in couscous. Remove from heat and cover for 5 minutes.
2. Fluff couscous with a fork, then add raisins, cranberries, blueberries and pumpkin seeds. Toss gently to combine.
3. Make vinaigrette: Whisk together all ingredients or shake up in a jar until emulsified. Pour over couscous and fluff to distribute.
4. Let couscous sit at room temperature for 20 minutes. Add parsley, fluff once more before serving.