My attempt to replicate a fav from the Breadline
Pearl Couscous with Mint and Pecans
Modified (slightly) from the Kitchn
1 medium-sized Red Onion, cut into thin slivers1 C. Pearl Couscous
1 C. Water
3 T. Olive Oil
1/2 C. fresh Mint, chopped
1/2 C. Pecans, roughly chopped and toasted
15 dried Apricots, quartered1 T. Red Wine Vinegar
Salt and pepper to taste
Lettuce, for serving
Directions:In a large pan on medium heat, saute the onion in 2 tablespoons of olive oil for approximately 15 minutes. The onion should be soft and slightly caramelized.
In the meantime, chop the pecans and toast in a smaller skillet on a medium flame for about 5 minutes. Stir frequently to prevent burning until lightly toasted.
Chop the mint and quarter the apricots.
Place couscous in a medium-large bowl. Boil water and pour into bowl with couscous. Cover with foil for about 12 minutes. Remove foil, then add cooked onion, toasted pecans, fresh mint and a tablespoon of olive oil and vinegar. Stir until evenly mixed and serve on a bed of lettuce. Enjoy!
This time last year: Pesto