I had never tried Israeli couscous until I attended a wedding. I had prepared the more common variety of couscous dozens of times but had somehow managed to overlook this larger, orzo-like variety.
When I got back from the wedding, it went straight on my grocery list, and last night I came up with this recipe that incorporates two of my favorite ingredients to cook with in the fall: apples and sage. Enjoy!
Israeli Couscous With Tart Apple and Sage
3/4 cup Israeli couscous
1 3/4 cups vegetable broth
1 small sweet onion, diced
1 small tart apple, diced
1 small red bell pepper, diced
1/4 tsp. ground sage
1/3 cup chopped walnuts
3/4 Tbsp. extra virgin olive oil, plus more for sauteing
Juice of 1 lemon
1/2 tsp. kosher salt
- Place the couscous in a medium saucepan along with the broth. Cover and bring to a boil. Reduce to a simmer and cook until tender, about 8 to 10 minutes. When tender, remove from the heat and drain any excess broth. Set aside.
- Drizzle about 1 tsp. olive oil into a large skillet. Over medium heat, saute the onion until beginning to brown.
- Add the apple and red pepper and cook until the pepper begins to soften. Add the sage and walnuts and cook for about 1 minute, or until the walnuts become aromatic. Turn off the heat.
- Add the cooked couscous and stir to incorporate. Pour the olive oil, lemon juice, and kosher salt over the mixture and gently stir to combine. Use more salt, to taste.