Fuyu Persimmon & Fennel Couscous
Just as you would add in raisins or other fruits to a couscous, the Fuyus add a new flavor and texture to an otherwise lackluster side dish.
Persimmons, the beautiful, orange globes you might see dangling from branches around the Bay Area, come into season around Thanksgiving.
Fuyu persimmons, as opposed to Hachiyas, are edible out of hand. You can bite into them just like an apple, slice them for salads or fruit trays and more. Hachiyas need to soften to the point where they’re squishy to the touch, and they’re best for baked goods.
See more: Fuyu & Hachiya Persimmons…What’s the Difference?
Fuyu Persimmon & Fennel Couscous
Just as you would add in raisins or other fruits to a couscous, the Fuyus add a new flavor and texture to an otherwise lackluster side dish. Serves 4.
Ingredients
Ingredients:
- 1/4 – 1/2 cup chopped fennel white bulb part only
- Half of 1 small yellow or red onion diced (about 1/4 -1/2 cup)
- 2 Fuyu persimmons quartered and diced
- 1 Tbsp Sigona’s Fresh Press extra virgin olive oil
- 1 tsp dried thyme
- 1 cup couscous
- 1 cup chicken or vegetable broth warmed
- 1/4 cup raw slivered almonds toasted if desired
- 1 TBL chopped flat-leaf parsley
- Salt to taste
Instructions
- In a medium sauté pan, heat oil over medium heat. Add onion and fennel and cook until fragrant and translucent, about 5 minutes. Stir in persimmons and thyme and cook for 2 minutes, stirring frequently.
- Stir in couscous for 1 minute, then pour in the broth. Remove from heat, cover and let sit for about 5 minutes (or according to the couscous package directions).
- Stir in parsley, almonds and salt to taste. Serve warm.
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