November 19, 2010

Jerusalem Couscous with Cranberries and Hazelnuts

Jerusalem Couscous with cranberries and hazelnuts

"Israeli" or "Jerusalem" couscous (as is says on the package I purchased) is something I stumbled upon this summer. I was shopping and saw the package and immediately bought it. I've only been aquainted with the small granular couscous that you can buy at most grocery stores but I've never seen a bigger form of it until recently. I quite enjoy the bite of them, similar to pasta, and since they are bigger in size, they also coat well with all the flavors and seasoning you put in to make your dish.

As I stated in my last post... I'm embracing the fall and winter vegetables. I have quite a few pumpkins and squashes stored away in my basement and I'm trying coming up with different ways to use them. I always have dried cranberries at home (a fall staple!) and a wide variety of nuts.

This recipe is really tasty warm or even cooled. It even reheats well the next day. The couscous stands up well with the crunch of the hazelnuts and a nice kick of sweetness from the cranberries. Super easy to make and is great as a side dish or as a salad.

...

Jerusalem Couscous with Cranberries and Hazelnuts
serves 4

1 cup Jerusalem couscous
2 cloves garlic, minced
1 1/2 cup peeled and diced pattypan squash
1/2 cup dried cranberries
1/2 cup hazelnuts, chopped in halves
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1 tbsp fresh parsley, finely chopped

Cook the couscous as per package instructions. Drain and set aside.

In a large nonstick pan, fry the garlic in a couple tablespoons of vegetable oil for one minute.

Toss in the squash and cook for 6-8 minutes over medium heat, until it lightly browns. Mix in the dried cranberries and hazelnuts. Remove from heat.

Stir in the couscous and 1 tbsp oil and season with salt and pepper. Stir in the parsley and serve.

2 comments:

A Canadian Foodie said...

I have had this couscous in my cupboard for almost three years and have never made the time to find out how to use it or what to do with it. I actually gave it to a friend who was looking for some, and bought it again, and STILL haven't use it. Crazy. I saw it at the Italian centre store, I think they carry it there regularly, now. I am delighted to see what you have done with it, Maki. Hazelnuts and cranberries are absolutely the flavours of this season... with garlic (YUM) and I could use another squash I have right now. Brilliant. Is that your own patty pan squash? Does it keep that long from the summer - rather, how long will it keep?
Please also let me know the week before your grow up starts - or even a month, as I want to get going on that and think you have to start in late January. Am I right?
:)
Valerie

Maki said...

You can start the grow-op anytime. My hubby already started it a short while ago and has tomatoes in the basement. Green and small but they are growing :)

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