Tuesday, June 21, 2011

Pearl Couscous with Mint and Pecans

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 slivers
1 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, quartered
1 T. Red Wine Vinegar
Salt and pepper to taste
Lettuce, for serving

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

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