i love a good cous, and not just because of that 90s commercial when the girl calls her husband a "couch couscous."
on my first day in israel, the goddess that is janna gur told us the story about how "israeli couscous" is actually just the name that some american chef gave to ptitim, or little pasta balls that were invented after israel's war of independence as an inexpensive substitute for rice. ptitim is now pretty much considered kids' food, and that makes me want to eat even more of it because i love kid food and wish i could get away with eating things like lunchables in public.
anyway, i made this in celebration of rosh hashanah. it's my first rosh hashanah in north dakota, which i think has a total of about five jews, so i think i'm going to stick yamulkes onto my boy stuffed animals and make exactly one matzoh ball. and maybe i'll bring my matzoh ball out to the farm and eat it on a tractor while eggboy harvests.
ok, apple & honey couscous
a perfect side or appetizer, which can be prepared in advance and served chilled.
makes 4 servings
1 c israeli couscous
1/4 c olive oil
2 c chicken broth*
juice from half a lemon
1/4 c honey
2 tb apple cider vinegar
2 tsp cinnamon
a pinch of salt
1/2 c chopped walnuts, toasted
a small handful of fresh mint (optional)
*i like my cous cous on the softer (some might say "mushier") side. if you like yours al dente, use a bit less broth!
in a large saucepan, toast the couscous in 2 tb olive oil over medium heat until slightly browned, about 3-5 minutes. add the chicken broth and bring to a boil, and then simmer for 10-15 minutes, until liquid is fully absorbed into the couscous.
while the couscous is simmering, dice the apple and toss with lemon juice, and then make the dressing...
for the dressing, whisk together the honey, apple cider vinegar, cinnamon, salt, and remaining 2 tb of olive oil.
once couscous is done cooking, transfer it to a medium bowl and toss with the walnuts, apple, and dressing. sprinkle a few fresh mint leaves on top.